INSPECTION REPORT Health Protection JCHW-B9RRE7

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 05, 2019
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 = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Slicer was found to have dried food debris in the blades. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. A brush and/or additional presoaking is required to physically remove debris. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A package of frozen meat was thawing at room temperature. Meat was still frozen. Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or less or under cold running water to prevent the growth of pathogens and or the formation of toxins. Meat was relocated into the cooler at the time of inspection. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High temperature dishwasher was run four cycles and the following temperatures were obtained 65C, 65C, 68C, 70C. 2) Prep cooler was at 6C. 3) Front handwash station hot water tap leaks water. Corrective Action(s): 1) Service dishwasher to ensure to can maintain a final rinse temperature of 71C on the dish surface on a consistent basis to allow for proper sanitizing of equipment and utensils. Items can be washed and sanitized in the 3-compartment sink while dishwasher is being serviced. Correction date: 1 week 2) Service or adjust cooler to ensure it can maintain 4C or less on a consistent basis. Correction date: 1 week 3) Service hot water tap to prevent leaking water. Equipment must be maintained in good working order. Correction date: 1 week Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of water was unlabelled. Contents of spray bottle look similar to sanitizer. Corrective Action(s): Ensure all spray bottles are properly labelled to prevent accidental misuse of chemicals. Spray bottle was emptied at the time of inspection and will not be used. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Back upright cooler was at 3C. -Upright freezer was at -15C. -Hot holding was greater than 60C (gravy and rice). -Shawarma meat undergoes secondary cook step on the grill. Hot holding of chicken was greater than 74C. -3-compartment sink prepared with 200ppm Quats sanitizing solution. -Sanitizer spray bottles available in both front and back food preparation areas and tested at 200ppm. Sanitizer spray bottles properly labelled. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing good glove use practices. -General sanitation good at the time of inspection. -Foods stored off the floor and covered. Raw foods stored below and separately from ready-to-eat foods. -No signs of pests noted at the time of inspection -Washrooms clean and sanitary. -Operator FoodSafe Level 1 valid until September 26, 2020. -Please contact the inspector if you have any questions or concerns.