INSPECTION REPORT Health Protection RWOG-CNLUZB

PREMISES NAME Arbab Kabab House		Tel: (604) 780-6208 Fax:
PREMISES ADDRESS 7481 Edmonds St Burnaby, BC V3N 1B3		INSPECTION DATE January 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 07, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 31

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff unable to demonstrate three compartment sink warewashing method, has only been washing and rinsing without a sanitize step. Corrective Action(s): Three compartment warewashing method infographic provided in Farsi. Items such as the skewers that cannot fit in the dishwasher must undergo the full warewashing method. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher could not reach 71C at final rinse cycle. Corrective Action(s): Repair or replace machine by February 7, 2023. It must be able to achieve 71C at final rinse cycle. Use the three compartment sink warewashing method. Take-out only. Violation Score: 15 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator still has not taken FOODSAFE. Expiry Feb 2022 Corrective Action(s): Re-take FOODSAFE Level 1 or equivalent. Provide receipt for course for follow-up on February 7, 2023. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > ensure this is not blocked - sanitizer measured <200ppm; use a 5mL bleach solution in 2.5L of water for a 200ppm solution - foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less - walk-in cooler is off, used for storage only Temperatures: - prep cooler: 3C - upright cooler: 3C - chest freezer: -17C - rice hot holding: 68C