INSPECTION REPORT Health Protection DSEA-CC6UGF

PREMISES NAME Shawarma Corner		Tel: (604) 540-1096 Fax:
PREMISES ADDRESS 629 Columbia St New Westminster, BC V3M 1A7		INSPECTION DATE March 3, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Iman Rezai		NEXT INSPECTION DATE March 09, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 issues: Garlic sauce (10C), and tzatziki (7C) in the right side prep cooler measured >4C Falafel mix left out at room temperature. product measured 10C internal. Corrective Action(s): containers are small and operator will be going through them within the next hour. Repair the cooler. For the time being only store small portions of food in the prep cooler falafel mix moved to working cooler Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution measured 0 ppm in spray bottle. operator made the solution 1 week ago Corrective Action(s): Ensure that a fresh bottle of sanitizer solution is made every other day. product must measure 100 ppm chlorine (mix 0.5 tsp bleach with 1L water) Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: right side prep cooler measured 11C ambient temperature Corrective Action(s): repair the cooler immediately. operator goes through small portions of donair toppings quickly and most containers are not held >2 hours Violation Score: 9

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep coolers (L 4C, R 11C), and walk-in freezer (-13C) and chest freezer (-14C) =BOH rice hot holding (63C), FOH rice (64C), chicken (61C), beef (68C) hot held > 60C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution measured 100 ppm chlorine in bucket with wiping cloth =some cleaning required in the 4 burner stove, handles of fridges and storage units, as well as shelves of the walk-in cooler =Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff verified to have FOODSAFE level 1 certification valid to 2025 =Permit posted in a conspicuous location