INSPECTION REPORT Health Protection 256901

PREMISES NAME Mashawee Lebanese Grill		Tel: (778) 294-0206 Fax:
PREMISES ADDRESS 2 - 1558 Johnston Rd White Rock, BC V4B 3Z7		INSPECTION DATE May 14, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mustapha Hassoun		NEXT INSPECTION DATE 6 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 = 4

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A pot of soup on the counter measure a internal temperature of 32C after more than 2 hours of cooling Corrective Action(s): Use appropriate cooling techniques to ensure all foods are cooled from 60 - 20C in 2 hours and 20 - 40C within 4 hours. Extensive cooling allows potential foodborne pathogens to multiply rapidly and/or release toxins, which could potentially result in foodborne illness Violation Score:

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): Fraser Health permit to operate is posted at the back of the kitchen and is not visible to the public Corrective Action(s): Ensure permit is posted in a location that is visible to the public. This informs the public that the food service establishment is inspected and permitted by the health authority Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Scoops stored inside various food storage bins Corrective Action(s): Scoops should be stored in a separate container outside of the food storage bin to prevent contamination Date to be Corrected by - Immediately Violation Score: 3

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

Comments

General -Handwashing station is equipped with hot and cold running water, liquid soap and single use paper towels -2 compartment sink is set up for manual warewashing and chlorine solution registered at 100 ppm from the sanitizing sink -Manual warewashing procedures are satisfactory -Food contact surface sanitizer in labelled spray bottles registered at 100 ppm chlorine solution -2 door cooler in kitchen registered at 3C -2 door cooler in dry storage area at 3C --2 door freezer registered at -19C -Under counter freezer drawers at -18C -Inserts in preparation line cooler at 4C or below -Bottom compartment of preparation cooler at 4C or below -Meat hot holding units registered at 60C or above -Rice hot held at 60C or above -Soup hot held at 60C or above -Meat on Donar cone is shaved off and under goes a secondary cook step -End of day procedures for the Donar cone is satisfactory -Rice scoop is stored dry in designated container -Utensils for meats are stored in a hot water bath at 70C -Ventilation hood is maintained in a sanitary condition -Dry storage area is organized and maintained in sanitary condition -No signs of pests were observed during the time of inspection - pest control services in place -Temperature logs are maintained and available for review -FoodSafe requirements met at the time of inspection