INSPECTION REPORT Health Protection JCHW-C8ZRL7

PREMISES NAME Palmyra Mediterranean Grill		Tel: (604) 585-7733 Fax:
PREMISES ADDRESS 167 - 10020 152nd St Surrey, BC V3R 8X8		INSPECTION DATE November 22, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Adnan Wasouf		NEXT INSPECTION DATE November 29, 2021
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Lamb was at 34C in the hot holding unit. Operator stated the lamb was removed from the refrigerator and placed directly in the hot holding unit. Corrective Action(s): Discontinue the practice of using the hot holding unit to reheat foods. Foods must be rapidly reheated to greater than 74C prior to hot holding. Lamb was reheated to greater than 74C at the time of inspection. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lamb was at 34C in the hot holding unit. Corrective Action(s): Potentially hazardous foods must be hot held greater than 60C to prevent the growth of pathogens and or the formation of toxins. Lamb was reheated to greater than 74C prior to hot holding at 60C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the food preparation area. Corrective Action(s): Each food preparation area must have access to food contact sanitizers to properly sanitize food contact surfaces. Bleach at 100ppm was placed in the food preparation area at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach was too strong and resulted in the test strip bleaching out. Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. To prepare bleach add 5mL of bleach per litre of water. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and or misuse of chemicals. Containers need to be relabelled as needed. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member did not have FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one person on shift must have FOODSAFE Level 1 or equivalent training. Violation Score: 1

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

Comments

-Follow-up inspection to November 15, 2021. -Emailed copy of BCCDC Donair guideline to the operator. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.