INSPECTION REPORT Health Protection JCHW-BQPQ8M

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE June 18, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 25, 2020
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 = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Gravy at 50C was placed into the cooler with a plastic cover. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Placing hot foods in the cooler will also increase the temperature of surrounding foods in the cooler and also damage the cooler unit. Gravy was moved to cool at ambient temperature at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mechanical slicer was found to have food debris on the arm. Corrective Action(s): Ensure equipment is properly disassembled for cleaning and sanitizing after each use. Slicer was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 8C. Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less on a consistent basis. Correction date: June 22, 2020 Violation Score: 9

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 4C. -Upright freezer was at -12C. -Hot holding was greater than 60C. -Chicken and beef undergo a secondary cook step after being shaved off the skewer and were greater than 74C and 71C. -Did not find any meat cones in the freezer from the previous night at the time of inspection. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizer was tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles available in the front and back preparation areas. Spray bottles were labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Food stored off the floor and covered. Raw meats stored below and separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until Level 1 valid until 2023-01-28. -Please contact the inspector if you have any questions or concern -Signature not required at this time due to the COVID-19 Pandemic. -Facility must develop and post a COVID-19 safety plan. Provided copy of the Order to the facility. For information on how to develop the COVID-19 safety plan refer to the WorkSafeBC website (Retail and COVID-19 Safety) and the Fraser Health website (Restart Plan - Phase Two). -Front patio tables must allow for 2m physical distancing between customers, unless they are from the same party.