Health Protection

Afghan Turkish Cuisine
Tel: (604) 563-4131
422 Willingdon Ave
Burnaby, BC V5C 5G4
November 4, 2016
1.25 hours
OPERATOR (Person in Charge)
Halimah Ghanizhdah
November 11, 2016
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Noted cream filled pastries in display case cooler unit used to store desserts and beverages at 12.0C internal temperature.
Corrective Action(s): Relocate cream filled pastries to functional cooler unit and do not store perishable items in this unit until able to confirm unit is able to maintain 4C or less. All perishable foods must be stored at 4C or less at all times.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Noted large stainless steel insert tray stored on the ground in front of sliding two door freezer. Instructed operator to have the insert properly washed and sanitized before putting away.
Corrective Action(s): Keep all food equipment stored off the ground at all times.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand wash sink located beside two compartment sink had dirty food equipment stored in it at time of inspection. Staff members removed dirty equipment.
Corrective Action(s): Ensure hand wash stations are unobstructed and fully accessible at all times.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Noted hole in floor in front hand sink by the stove as well as some broken/loose tiles.
Corrective Action(s): Have hole in floor fixed and repair/replace tiles. Ensure floor is maintained on an ongoing bases. All surfaces are to be smooth, durable and washable.
Violation Score: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Ambient air temperature of two door display cooler unit to store toppings for donairs was at 6-8C, no concerns with internal temperature of the foods however the thermometer in the display case was reading 11-12C.
Corrective Action(s): Obtain an accurately reading thermometer for the display case cooler unit.
Violation Score: 1

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


All hand wash stations were fully equipped with hot/cold running water, soap and paper towel.
Hand sanitizer mounted on the wall at hand sink in front service area. Note: Sanitizer does not replace proper hand washing in a food service setting. Ensure staff wash hands frequently.
Sliding 3 door cooler unit 3C, under counter prep cooler unit 3C.
Sliding 2 door freezer unit -14C (Ensure all frozen potentially hazardous foods are stored at -18C or less)
Hot holding units were being preheated at time of inspection.
Hot holding of sauce for donair on the small grill 68C
Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses.
Donairs on spits were being cooked. Operator explained proper second cook step procedures.
Reviewed proper cooling procedures with operator at time of inspection. Ensure hot foods are cooled at room temperature as quickly as possible (60C to 20C within 2 hours) by using methods to facilitate the process (ie. spreading out over large tray, transferring to shallow containers...etc), then cooled in the cooler unit from 20C to 4C within 4 hours. Time/temperature combinations must be monitored during the cooling process.
General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection
Dry storage area well maintained. Storage units have locks to protect food from public access.
Quat sanitizer at source and in spray bottle 200ppm. Reminded staff to keep all wiping cloths stored in sanitizer solution when not in use to prevent microbial growth.
Low temperature dish washer had 50ppm chlorine. Chlorine test strips available to check sanitizer concentration.
All stored foods appeared protected (ie. stored off the ground, covered, good separation of raw meats and ready to eat foods, lights in food preparation areas had covers...etc)