INSPECTION REPORT Health Protection DSOG-BFHSGX

PREMISES NAME Pacific Kabab Hut & Catering		Tel: (778) 861 6482 Fax:
PREMISES ADDRESS 10731 King George Blvd Surrey, BC V3T 2X6		INSPECTION DATE August 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maria Azizi & Bahrooz Azizi		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tongs and rice scoops store in metal bin at room temperature. Corrective Action(s): Store tongs, rice scoops, and other utensils in ice water to prevent bacterial growth. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Significant fly activity inside the main kitchen. Corrective Action(s): Implement pest control (ie sticky traps). Correct by: One week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of food debris, dirt, and grease in the following areas: - floors throughout the kitchen - underneath the two compartment sink - around the grill area - back storage room - on sliding doors of the upright cooler - underneath the prep cooler Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Correct by: Today and ongoing. Violation Score: 9

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

Comments

- General sanitation needs improvement. See violation section above. - All handwashing stations supplied with hot/cold running water, soap, and paper towels. - Surface sanitizer available in spray bottles at 100ppm chlorine concentration. Ensure to change out the sanitizer daily to retain effectiveness. - Two compartment sink for manual warewashing. Sanitizer available at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. Ensure that all boxes and food items are stored min 6inches (15cm) off the floor to facilitate cleaning. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature Control: - All coolers (upright, sliding, prep) = 4C - All freezers (chest): < or = -18C - Hot holding units at > or = 60C - Working thermometers available inside all refrigeration units.