INSPECTION REPORT Health Protection LKIM-CK84JT

PREMISES NAME Parsley Doner		Tel: Fax:
PREMISES ADDRESS F17 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE October 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gulsah Suicmez		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # LKIM-CGGUUE of Jul-19-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink soap dispensing unit has come off of wall. Mop stored in mop sink blocking hand sink use. . Correction: Reinstall unit so that it is once again wall mounted and can be used by staff. Ensure mop is returned to storage area so that it does not impede traffic flow to hand sink. . Code 402 noted on Routine inspection # LKIM-CK5SSK of Oct-12-2022 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff not washing hands between glove use. CORRECTED DURING INSPECTION - staff instructed to wash hands when gloves are removed and new gloves are donned. . Correction: As described in FOODSAFE level one or equivalency training hands are to be washed prior to donning of gloves. .

Comments

ITEMS CORRECTED: - Handsinks adequately supplied with liquid soap, paper towels and both hot and cold running water - No hand sinks blocked at time of inspection - Sanitizer solution 200ppm Chlorine in sink for three compartment washing method including sanitizing for 2 minutes in chemical sanitizer - Facility in good sanitary condition - FOODSAFE Level one certified (or equivalent) staff member present during inspection (owner) - Secondary cook step occurring for Donair meat. EHO observed grill on today with pan for secondary cook step with residual meat. ITEMS TO BE CORRECTED: - Mop and mop bucket to be taken back to storage room after use - Ensure additional staff are certified with FOODSAFE LEVEL one or equivalency training such that one person is present at all times at facility with required training - Owner to have meeting in office with FHA team to discuss operation of facility - Any changes to requirement for secondary cook step for Donair meat is to occur with Manager. Currently the secondary cook step for all Donair meat is a requirement for the safe handling of food and therefore the operation of your business.