INSPECTION REPORT Health Protection PKUR-C68SQ4

PREMISES NAME Mashawee Lebanese Grill		Tel: Fax:
PREMISES ADDRESS 2 - 1558 Johnston Rd White Rock, BC V4B 3Z7		INSPECTION DATE August 25, 2021	TIME SPENT 1.25 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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution made with bleach and soap. Wet wiping cloths stored on counters and not in the sanitizer solution. Corrective Action(s): New sanitizer solution was made. All wiping cloths were placed in solution. Do not mix bleach with soap. Do not leave wet wiping cloths on counters. To make a sanitizer solution: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water OR - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - All bottles should be labelled. - Use test strips to measure the concentration of sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Eggplant dip thawing in sink at room temperature. Corrective Action(s): Thaw food in a safe way: - Move frozen food into the refrigerator to thaw slowly - Place frozen food in it's original package or in a clean container under cold running water - Never leave frozen food on the counter at room temperature. Staff relocated dip to upright cooler. Violation Score: 1

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

Comments

Routine inspection -Upright two door cooler at 4 C. Raw meats stored separately from veggies - good. -Upright two door freezer at - 18 C. -Two door cooler in dining area at 4 C. -Two drawer freezer around -12 C. -Temperature logs maintained. -Undercounter prep cooler with inserts at 4 C. Reminder: when it is not busy, the inserts should be covered with lid. -Hot held foods above 60 C. -Discussed with staff how donair is cooked prior to hot holding. Two step cook method followed - good. -Most preparation happens at an off site location (main site). -Handwashing sink equipped with hot and cold running water, liquid soap and paper towel. Reminder: use paper towels to turn off taps! -High temperature dishwasher temperature at 71 C on plate surface during final rinse- good. -Foodsafe requirements met at the time of inspection. -General sanitation satisfactory.