INSPECTION REPORT Health Protection JCHW-B25Q53

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE June 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff member in the cook/prep line was observed cutting chicken off the cooking spite, and then place the chicken into the hot holding unit without a secondary cook step. Staff member stated that it was already cooked and he was only cutting meat off the surface of the spite. Meat was probed at 65C. Corrective Action(s): All shawarma meat must undergo a secondary cook step to 74C to ensure the product is fully cooked. All chicken in the hot holding unit was cooked to 74C on the flat grill at the time of inspection. Review will all staff proper cooking procedures regarding a secondary cook step. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1)Raw meat in the upright glass door cooler was stored above sauces. 2) Fly tape was hanging on fire sprinkler, directly above containers or food and equipment. Corrective Action(s): 1) Re-organize cooler and ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. 2) Remove fly tape from the fire sprinkler. Do not store fly tape above food storage areas and equipment – this may result in potential contamination of equipment and foods. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Two spray bottles of water did not have labels to identify the contents and a mango drink bottle was filled with an unknown chalky/white substance. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental misuse of chemicals. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Upright freezer was at -18C. -Front prep cooler was at 4C (top and bottom). -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer spray bottles were tested at 200ppm. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff member observed practicing proper single use gloves – discarded between tasks. -Foods stored off the floor and covered. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Temperatures are only being checked for the walk-in cooler (last recorded June 22, 2018 and upright freezer (last recorded June 23, 2018). Temperatures must be checked and recorded daily for all refrigerator and freezer units. -Staff on-site have valid FoodSafe Level 1 training. Certificates valid until July 29, 2018 and November 22, 2022. -Please contact the inspector if you have any questions or concerns.