INSPECTION REPORT Health Protection KSTE-B9YUT2

PREMISES NAME Zeitoon Restaurant		Tel: (604) 566-4222 Fax:
PREMISES ADDRESS 3180 St Johns St Port Moody, BC V3H 2C7		INSPECTION DATE March 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ali Mehrabi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop for ice machine found sitting on top of the ice machine. Ice scoop was cleaned and sanitized, then placed inside a clean container. The ice scoop and container must be cleaned and sanitized every 4 hours. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some debris observed underneath the prep cooler. This will attract pests if not routinely cleaned. **Correct by: TODAY** Corrective Action(s): Clean underneath the prep cooler. Ensure a deep clean of all parts of the kitchen at least annually. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer inside spray bottles labelled as a quats-based chemical. Re-labelled during the inspection to say "BLEACH." Corrective Action(s): Violation Score: 3

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

Comments

General Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel Low-temperature dishwasher achieved 50 ppm chlorine at the plate level upon final rinse cycle. Test strips available. Coolers operating at </=4 C; freezers at </= -18C. *Please pay attention to walk-in cooler temperature throughout the day and do not allow them to raise above 4 degrees Celsius. Potentially hazardous foods (i.e. yoghurt cucumber sauce, meats, etc.) must not be held above 4C for longer than 2 hours, at which point they must be moved to another working cooler or discarded due to temperature-abuse and potential pathogen/germ growth. Bleach sanitizer available in spray bottles at 100 ppm (diluted during the inspection). *Please only use 1/2 teaspoon bleach per 1 L of water. Discussed soaking wiping cloths in bleach solution with kitchen staff. Mixed up a solution during the inspection and placed cloths inside. Bleach solution must be changed every 2 hours or sooner if solution becomes dirty. Cooling procedure OK. Ice wand available. No hot-holding observed during the inspection. FoodSafe certified staff present Non-latex gloves in-use No signs of pests observed. Abell pest-control boxed observed *Some are incorrectly set-up. The entrance to the traps must be flush against the wall. Food-contact surfaces appear sanitary. *Please wipe down the walk-in cooler door exterior. This should be a daily task. NOTE: Ventilation fume hood is overdue for servicing (January 2019). Please call the company to come ASAP.