INSPECTION REPORT Health Protection 245309

PREMISES NAME Zeitoon Restaurant		Tel: (604) 566-4222 Fax:
PREMISES ADDRESS 3180 St Johns St Port Moody, BC V3H 2C7		INSPECTION DATE July 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ali Mehrabi		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice found in the refridgerator was 29C. Pathogen growth may occur at this temperature after time abuse. discard the rice; make sure that foods are cooled from 60C to 20C in 2 hours and from 20C to 4C in 4 hours Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food in the walk in freezer contained a mixture of meat and vegetables stored. This may lead to cross contamination of food. Ensure that foods are stored in categories and that meat is stored below other food groups (including vegetables) Date to be corrected by: Immediately Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is a build up of grease and food debris under hte cooking equipment and food prep. tables. Walk in coolers and freezers need cleaning of the floors due to grease /oil build up. This may lead to harbouring of pests. Clean the mentioned areas thoroughly and frequently. Date to be corrected by: 1 week Corrective Action(s):

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

General comments: Hand washing sinks stocked with soap, paper towels, and hot/cold running water; make sure there are no items stored around hand washing sinks and that they are easily accessible. Cooler temperatures below 4C Freezer temperatures below -18C Chlorine sanitizer being used at 200ppm; refrain from using commercial sanitizing solutions Low temp chlorine dishwasher had 100ppm concentration for final rinse cycle on plate surface General sanitation OK Fume head very clean; recent servicing done