INSPECTION REPORT Health Protection TCHN-C6WT3K

PREMISES NAME Great Afghan Kabob		Tel: (778) 574-4030 Fax:
PREMISES ADDRESS 105 - 5570 152nd St Surrey, BC V3S 5J9		INSPECTION DATE September 16, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Omran Peroz		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: scoops (with and without handles) observed to be stored in food containers. Potential for contaminating food as staff reach in to grab scoop, and when scoop handle falls into the food. Corrective Action(s): Remove all scoops from containers. Scoops should be stored outside of food containers and be cleaned and sanitized regularly. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: walk in cooler: 2.8°C sandwich prep cooler #1 (nearest prep tables): 4.2°C sandwich prep cooler #2 (nearest ice cream chest): 3.8°C sandwich prep cooler #3 (wooden top): not used as a cooler; currently used as dry storage sandwich prep cooler #4 (4 compartment) - pizza prep/dessert: 2.3°C sandwich prep cooler #5 (3 compartment): 3.1°C under counter cooler (barside): 4.0°C undercounter 3 door cooler (barside x2): not used as a cooler; currently used as dry storage walk in freezer: -13.1°C chest freezer (ice cream): -14.6°C soup well: 65.4°C Cleaning: Handwash stations equipped with hot/cold running water, liquid soap and paper towels QUATS: 200ppm measured in all spray bottles high temperature dishwasher: 73.3°C at dish surface General overall sanitation of facility satisfactory all food observed to be stored above the floor no pest activity observed