INSPECTION REPORT Health Protection LKIM-CGGUUE

PREMISES NAME Parsley Doner		Tel: Fax:
PREMISES ADDRESS F17 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE July 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gulsah Suicmez		NEXT INSPECTION DATE July 21, 2022
INSPECTION TYPE Routine
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

401 - 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. . Corrective Action(s): 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. . Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Storage unit requires items to be stored up off floor. . Corrective Action(s): Ensure items are not stored on floor. Utilize storage racks. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection Ensure proper reheating - do not leave food items in hot holding unit prior to placing into oven as they may get forgotten to reheat - this is not best practice. Staff were observed to store items in hot holding unit prior to heating in oven. Staff were waiting for oven to reach temperature. If food is to be reheated the hot holding units should not be used as a storage area. Staff may forget to reheat a food item fully (forget to place into oven) therefore leaving the food item to reheat in hot holding unit. This is not best practice. Staff should leave food in coolers until such time as oven has fully heated and hot holding has fully heated then reheat in oven then place into hot holding units .This will prevent accidental reheating of food items in hot holding unit.