INSPECTION REPORT
Health Protection
227305

PREMISES NAME
Afghan Turkish Cuisine
Tel: (604) 563-4131
Fax:
PREMISES ADDRESS
422 Willingdon Ave
Burnaby, BC V5C 5G4
INSPECTION DATE
January 5, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Halimah Ghanizhdah
NEXT INSPECTION DATE
January 14, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0

Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Noted a savory spinach cheese pie in broken display cooler unit (10 deg. C) at 42.3 deg. C. New operator said they cooked the item earlier in the day and are cooling it. Reviewed proper cooling procedures with operator and explained that food safety plan specifies cooking item per order. Premises is not equipped for cooling large amounts of food. Discarded at time of inspection.
Corrective Action(s):
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Noted savory meat pie (11.1 deg. C) and savory cheese pie (11.2 deg. C) in broken display cooler unit (10 deg. C). Discarded at time of inspection.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Dishwasher not working at time of inspection. Old owner adjusted dishwasher which started dispensing > 200 ppm chlorine sanitizer but after being run a few times the sanitizer concentration started to decrease to < 50 ppm. Premises is on single use disposable equipment/utensils until dishwasher is fixed and has been verified by an Environmental Health Officer. Reviewed 4 Step Manual Ware washing procedures for all kitchen cooking equipment/utensils.
Corrective Action(s):
Violation Score:


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Replace missing light covers in food preparation/storage areas. Correction Date: 1 month
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Have broken display cooler unit (10 deg. C) repaired/replaced so it is capable of keeping cold potentially hazardous foods at 4 deg. C or less. Have dishwasher fixed. Premises is on single service utensils for customers until further notice. Call for inspection when equipment has been fixed. Provide copies of service invoices on site. Correction Date: 2 days
Corrective Action(s):


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

Comments

-All hand wash stations had soap, paper towel and hot/cold running water.
-Sliding 2 door cooler 2 deg. C
-Sliding 2 door freezer -18 deg. C
-Donair cones on device (turned on and turning). New operator aware of 2nd cook step.
-Hot holding of donair slices 73 deg. C
-Reviewed required revisions for food safety and sanitation plan.
1. Update owner + facility info
2. Ensure all sources and menu items are still the same
3. Page 2 - remove turkish delight from beverages list and add to dessert list
4. Page 3 - change 'reheating' of falafel + lamahjun to 'cooking' and specify it will be done 'per order'
5. Page 5 specify cooking temp in the critical limit (74 deg. C)
6. Page 8 and 9 - remove adona kebab from food safety plan
7. Sanitation plan is cut off from pages provided
*make revisions + resubmit for review
-Good general sanitation. No sign of pest activity noted at time of inspection.
- Foods stored off the ground and covered in food grade containers.
-Quat sanitizer at source and in spray bottle @ 200 ppm.
-Discussed food preparation and food service areas (as per approved floor plans and food safety plans). Ready to eat foods not to be served from the back area - ie, no crossing dishwashing area with open food.