INSPECTION REPORT Health Protection CTIN-B77VYG

PREMISES NAME Afghan Turkish Cuisine		Tel: (604) 563-4131 Fax:
PREMISES ADDRESS 422 Willingdon Ave Burnaby, BC V5C 5G4		INSPECTION DATE December 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Reza Hazrat		NEXT INSPECTION DATE December 13, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three inserts of rice were stored in the hot holding unit at 54 to 57C and the cooked chicken strips were stored in the hot holding unit at 55C. Corrective Action(s): Directed operator to reheat the food to 74C then hot hold at 60C. He mentioned that sometimes the knobs are accidently touched which can turn down the unit. Ensure to use the thermometer onsite to keep the hot potentially hazarous food over 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Unable to locate Health Operating Permit. Corrective Action(s): Please post Health Operating Permit in a conspicuous location. Contact undersign if you are unable to locate the permit and apply for a permit replacement ($30). Violation Score: 1 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot water was being used to thaw out frozen lamb in the prep sink. Corrective Action(s): Directed operator to use cold water instead as you do not want to warm up the food so that it is between 4 and 60C. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling light is dim in the kitchen. Corrective Action(s): Please replace ceiling light so it is adequately lighted to work safely and also allows for proper cleaning. Violation Score: 1

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Undercounter cooler: 3C Reach in cooler: 4C Reach in freezer: -3C (product still frozen hard) Toppings cooler: 4C *place a display thermometer in this unit to monitor temperature Donair cones: >80C -beef donair cones are shaved and then reheated on grill by order; chicken cones are shaved and transferred to hot holding unit then reheated on grill by order -leftover beef donair cones are shaved, cooled down, blended into small pieces and then stored away in cooler Sauce and onions on the stove: >72C Ground beef was being cooled down on shallow tray at time of inspection, operator informed that it will be kept at room temperature for maximum of 1 hour before transferring into cooler *recommend changing the plastic tray to metal tray to allow heat to dissipate faster Dishwasher (low temp): 50ppm chlorine detected at plate level, test strips available Quats sanitizer @200ppm in dispenser and in spray bottle Ice cream freezer newly added outside: -19C Pop cooler X3: 5C (no dairy) No apparent signs of pest noted at time of inspection ***Baklava and Napoleon cakes trans fat info still not received to date. Please have supplier contact me directly.