INSPECTION REPORT Health Protection CTIN-BFNTMB

PREMISES NAME Afghan Turkish Cuisine		Tel: (604) 563-4131 Fax:
PREMISES ADDRESS 422 Willingdon Ave Burnaby, BC V5C 5G4		INSPECTION DATE September 3, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Reza Hazrat		NEXT INSPECTION DATE September 10, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was reading 0ppm chlorine in the beginning. Corrective Action(s): Operator adjusted the tube in the back to ensure it is connected and dishwasher was able to read 50ppm chlorine. Please obtain more sanitizer as the jug is running low and obtain more test strips because there is only a few left. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed a towel, a spray bottle, two skewer metals and a donair cutting knife all stored in the handwashing station in the front. Repeat. Corrective Action(s): Do NOT store anything inside the handwashing sink. Keep handwashing sink accessible so you can properly wash hands. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed operator handle money, applied alcohol gel and then proceeded to make donair. Repeat. Corrective Action(s): Do NOT use alcohol gel as this does not substitute handwashing. Detach the alcohol gel dispenser immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 6

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): A tray of baklava was being displayed for sale in the cooler (round and triangle ones, photo taken). No invoice available and no extra baklava of the same type is onsite. Inquired operator further and he informed that the new baklava is from customer who wanted to sell his products and likely made the baklava from home. Operator does not know name of the customer or business name, or address. Corrective Action(s): Discarded the tray of home made baklava. Do not accept suppliers without confirming that they are being inspected. Keep invoice of all suppliers. Home cooking/preparation of food is not allowed. Extra stock of previous baklava (Krinos) is still being sold and there is no issue to continue to sell these products. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: 1) Observed operator dispense cooked chicken meat and beef using same spatula. 2) An opened can of chickpeas was stored in the prep cooler. Operator says he opened it this morning and will use it tomorrow. Corrective Action(s): 1) Designate utensil with food to prevent cross contamination, especially if customer has food allergy. 2) Please transfer chickpeas into food grade container. Reminder that cans are not reusable food equipment. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Donair cones in the reach in freezer was measured at -9C (most bottom shelf) but bread products on the top has reached -1C. Corrective Action(s): Please monitor the temperature and relocate the donair cones if temperature reaches 4C. Any donair cones that is >4C must be discarded. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Operator changed the screen in the back door and is using a white screen curtain which has gaps on the corners and the curtain blows when there is wind. Corrective Action(s): Please change to a screen where the material will stay intact to all perimeters of the door, preventing pest entry. This current type is not suitable. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris on the floor under burner. Corrective Action(s): Please clean and sanitize the floor. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1) Reach in freezer was measured at -2C and condenser was very hot when touched by hand. 2) Low temperature dishwasher was reading 0ppm chlorine. Corrective Action(s): 1) Please have technician service this unit immediately. If the unit cannot be maintained at -18C or colder, replace the unit. 2) After operator's adjustment, dishwasher was able to dispense 50ppm chlorine at plate level. Refill the jug and obtain more chlorine test strips. Rewash all dishware. Violation Score: 3

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

Comments

General: Handwashing sinks: soap, paper towel, hot & cold running water available *see violation above Prep coolers: <4C Quats sanitizer: 200ppm Rice: 60-62C Chicken and beef in hot holding unit: 61-62C Meat on the cones were at >82C Donair meats are cooked, shaved off and transferred to hot holding unit, then reheated on pan upon order Pop coolers: 5-6C Ice cream novelty: -19C Exhaust hood to be serviced in Oct 2019 Health Permit available (please post it so it is more visible) and operator is still Foodsafe certified -Reminder to use mop sink to dump dirty mop water from buckets -Reminder all food handlers should wear closed toed footwear in the kitchen -Flooring (kitchen and dining area) is scheduled to be replaced within 6 months. Operator has been advised that the material must be smooth, non absorbent and easily cleanable.