Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-B4PTQT
PREMISES NAME
Palmyra Mediterranean Grill
Tel: (604) 585-7733
Fax:
PREMISES ADDRESS
167 - 10020 152nd St
Surrey, BC V3R 8X8
INSPECTION DATE
September 17, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Adnan Wasouf
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Straws were stored inside a basket that was not made of easy to clean and smooth materials.
Corrective Action(s): Make sure all food contact surfaces are stored in food grade containers/materials that are easy to clean, smooth, impermeable to moisture, durable, and non-toxic. Operator temporarily placed the straws inside a single-use disposable cup until they can purchase a washable food grade container.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Floor liner near the upright cooler in the back area is no longer properly sealed to the wall leaving the floor to wall junction exposed and accumulating debris.
Corrective Action(s): Clean the corner near the upright cooler and re-glue the metal liner over the floor to seal the exposed floor to wall junction; Correct within 3 months.
Violation Score: 3

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

Permit to operate was posted in a conspicuous location.
Operator has a FOODSAFE Level 1 certificate that is valid until 2019-05-20.
All four handsinks (two in the kitchen and two in the washrooms) were adequately supplied with liquid soap, hot and cold running water, and paper towels.
A new cooler was added adjacent to the upright cooler in the back area to store vegetables separately from raw meat.
A new freezer was added near the prep. table as well.
Coolers were at or below 4 degrees C. Sauces and vegetables in the top part of the prep. cooler were also at or below 4 degrees C.
Freezers were at or below -18 degree C.
Hot-held shaved meat was at or above 60 degrees C. This meat is reheated using a secondary cook step according to the Operator.
Broilers were turned on for donair cones.
Invoices were available for the meat. Lamb legs and veal trim (without labeling in the coolers) was from TaQwa Halal Foods in Surrey B.C. (approved source) based on the invoice.
100 ppm chlorine sanitizer was available in a labelled spray bottle.
Detergent was also available inside a second spray bottle. It was reviewed that all surfaces (e.g. prep. tables and dining tables etc.) must be first cleaned and then sanitized (with the 100 ppm chlorine sanitizer).
No signs of recent pest activity were evident at the time of inspection.
Ventilation hood was in a clean condition at the time of inspection.