INSPECTION REPORT Health Protection ZDER-C68VMX

PREMISES NAME Cazba Persian Grill (Brentwood Town Centre)		Tel: Fax:
PREMISES ADDRESS 12 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE August 25, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Behrouz Sigari		NEXT INSPECTION DATE September 09, 2021
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 = 46

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 large insert of seasoned Persian rice noted at internal temp of 40 C. Some of the rice was warned up in the microwave and placed in hot hold display insert. Corrective Action(s): Ensure all hot held food is maintained at 60 C or higher. Do not overfill insert. Do not re-heat large quantities of rice or other foods in the microwave. Review hot holding practices and space allocation. *Rice discarded during inspection Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Back prep table covered in food debris and left since beginning of inspection to the end 2. Front table next handsink covered in debris and materials Corrective Action(s): Ensure all potential food contact surfaces (ex. prep tables) are clean, sanitized and clear of obstructions. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer available at back prep kitchen 2. Sanitizer spray bottle located under hot hold unit - only used at end of day 3. Sanitizer spray bottle noted >200 ppm chlorine 4. Bucket of water with dirty cloth in sink used to wipe down surfaces around grill Corrective Action(s): Ensure 100-200 ppm chlorine solution is available in all food prep areas (front & back kitchens). All sanitizer solution in buckets should be changed out every 4 hours or sooner if solution becomes dirty. 1. Noted above 2. Sanitizer must be used after each task or as surfaces become dirty throughout operation not just at the end of day. 3. Ensure solution is maintained between 100 - 200 ppm chlorine. 4. Spray bottle is not a good option around open food on display - replace spray bottle and bucket of water with sanitizer bucket and clean cloth. Keep cloth in solution after each use. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Disorganized back kitchen space - transport bins and lids scattered 2. Food build up in corners and on walls 3. Commercial vent hood - heavy soot build up and grease and debris around inner vent hood. *Removable panels currently cleaned weekly and service for hood has not be arranged yet. *In operation for about 2 months 4. Under and behind kitchen equipment - food debris, grease and splatter Corrective Action(s): Ensure all the above areas are cleaned routinely or more regularly and include hard to reach areas. Correction date: 1 week Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Back small prep table located against long wall across from standing kabob coolers 2. Walls empty 3. Apron hanging above janitor slop sink and attached to plumbing pipes 4. Food prep in 2 comp dishwashing sink Corrective Action(s): Ensure all space is utilized to ensure good operation. 1. Put small prep table back in original place under pass through window. Get a larger prep table for long wall. 2. Install shelving to allow for all items to be stored off the ground in an organized manner. 3. Install hooks for aprons and any other cleaning supplies Correction date: 2 weeks 4. If regular food prep requires a sink, a prep sink may be need to be added to the premises. The 2 comp dishwashing sink is not intended for food prep and is designated for washing dishes. *Review options with Fraser Health EHO Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottle without label at front. Corrective Action(s): Ensure all chemical containers are labeled with its contents. Correction date: immediately Violation Score: 3

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

Comments

Routine: -Front hot hold display: 61-67 C -Front meat cooler: 4 C -Prep cooler: 4 C -Back kabob coolers (3): 3 C / 3 C / 4 C -Back tomato prep cooler: 4 C -High temp dishwasher noted 75 C at the plate -Sanitizer spray bottle available at the front under hot hold unit at >200 ppm chlorine (*violation noted above) -No signs of pest activity noted during inspection -Handsinks supplied with hot & cold water, liquid soap and paper towel *Front sink blocked by bucket of water (not sanitizer) -Dry storage unit- no food stored only take-out containers *Any additions of coolers or equipment must be approved by Fraser Health first.