INSPECTION REPORT Health Protection SMAW-AFBVJL

PREMISES NAME Zaaki Cuisine		Tel: (778) 929-7070 Fax:
PREMISES ADDRESS 589 6th St New Westminster, BC V3L 3B9		INSPECTION DATE November 2, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Samer Nabeeh Aridah		NEXT INSPECTION DATE November 03, 2016
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 = 45

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): 1)Donair machine was turned down at time of inspection-meat temperature was 50 Celsius. Do not turn down your machine once you have started the cooking process. Once a cone has started cooking you must continue to cook all of the meat on the cone. You may shave off the meat and carry out the second cooking step; and use the meat later. Remember that all meats must be properly hot-held or cooled and re-heated; and the second cooking step must ALWAYS be followed. 2) Second cooking step is not being followed. Discussion with operator indicates that shaved meat is placed directly into the hot-holding unit. Ensure that a second cooking step is always follwed; operator indicated that he would use his microwave for this step. Use a probe thermometer and ensure that every batch of meat reaches at least 74 degrees Celsius. Corrective Action(s): Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Premise is not keeping cleaning cloths in bleach, has no prepared bleach water, does not immerse dishes in bleach water as a final step. You MUST follow proper dishwashing procedure with ALL dishes. Always have prepared bleach water for sanitizing surfaces. Use your drying racks to air-dry your dishes. Recommend installing drying racks over your sink. Corrective Action(s): Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Only one sink plug available. Obtain two more tight-fitting sink plugs before you open for business tomorrow. You can not carry out proper dishwashing procedures without them. re-inspection tomorrow. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SMAW-AFBVJL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment