INSPECTION REPORT Health Protection JCHW-ASRQG7

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 3, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) 3-compartment sink used for manually sanitizing dishware was at 50ppm Quats 2) No sanitizer spray bottle in the kitchen and one of the two spray bottles in the front had an undetectable sanitizer concentration. Corrective Action(s): 1) Quats sanitizer solution at 200ppm is required for proper sanitizing of equipment and utensils. Operator remade solution to 200ppm at the time of inspection. 2) Sanitizer spray bottle is required in both of the food preparation areas. Ensure sanitizer spray bottles are kept in their proper locations and sanitizer bottles are properly filled. Sanitizer bottle was refilled at the automatic dispenser and was tested at 200ppm. Ensure sanitizer concentrate is properly flowing prior to filling sanitizer spray bottles. 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

Walk-in cooler was at 4C. -Upright cooler (back) was at 3C. -Prep cooler was at 4C (top and bottom). -Front pepsi cooler was at 4C. -Freezer was at -18C. -Shawarma meat undergoes a secondary cook step - probed greater than 74C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored below ready-to-eat foods. -Food items at the front cash register properly protected from potential contamination. -Quats sanitizer dispenser was tested at 200ppm. -General sanitation satisfactory at the time of inspection. Ensure staff pay additional attention to the underside of the shelving units in the walk-in cooler and under the prep cooler. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. *More attention to temperature records required: Temperature records were missed yesterday and for 4 days in October. -Please contact the inspector if you have any questions or concerns.