INSPECTION REPORT Health Protection JCHW-B62PSN

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE October 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A1 Quat-Kleen sanitizing solution used for manual warewashing concentration was undetectable and label states food contact surfaces must be "rinsed thoroughly with potable water" Corrective Action(s): Quats sanitizing solution must be maintained at 200ppm for proper cleaning and sanitizing of equipment and utensils. Chemicals used for sanitizing equipment and utensils must also be food grade. All equipment and utensils must be rewashed and sanitized to remove any residual chemicals. Food grade Quats dispenser was used to fill the 3-compartment sink for manual warewashing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored inside containers of liquids and dry goods. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were removed from containers at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Front prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Customer area cooler was at 3C (yogurt based drinks). -Upright freezer was at -18C. -Hot holding was greater than 60C. -Shawarma undergoes secondary cook-step prior to hot holding. -Handwash stations both accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed changing single use gloves to prevent potential cross contamination of food and food contact surfaces. -Quats sanitizer spray bottles available in food preparation areas and tested at 200ppm. Containers were properly labelled. Labels are beginning to fade and will need to be relabelled. -Vegetable slicer was found to be clean and sanitary at the time of inspection. -Foods properly stored off the floor and covered. Baked foods by cash register protected from potential customer contamination. -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 sanitary. -Staff member on-site had valid FoodSafe Level 1. *High temperature dishwasher is no longer in use. Facility has a 3-compartment sink and is restricted to single-use utensils only. -Please contact the inspector if you have any questions or concerns.