Fraser Health Authority



INSPECTION REPORT
Health Protection
248242
PREMISES NAME
Palmyra Mediterranean Grill
Tel: (604) 585-7733
Fax:
PREMISES ADDRESS
167 - 10020 152nd St
Surrey, BC V3R 8X8
INSPECTION DATE
September 3, 2020
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Adnan Wasouf
NEXT INSPECTION DATE
September 07, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 0
Critical Hazards: Total Number: 4
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Food not cooked or reheated in a manner that makes it safe to eat.
Observation: One of the donair burners was turned off with meat still on the rod. Operator informed that they turn it off every few minutes to prevent the meat from over-cooking.
Correction: The burner was turned on at the time of inspection. Ensure the burner stays on when meat is being cooked to maintain at least 60C at the surface.
Rationale: turning off the burner puts the cooked meat at room temperature which allows for pathogens to grow and toxins to accumulate that can cause foodborne illness.
Corrective Action(s):
Violation Score:

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot potentially hazardous food stored/displayed below 60C.
Observation: Peeled meat in hot holding unit was measured to be at 30C. Operator informed that they moved the meat here about an hour ago when they opened.
Correction; The meat was re-heated to 74C on the grill and the hot holding unit was turned up to 60C. Ensure that the hot holding unit is NOT used to reheat food. Food should be re-heated and then placed in the unit.
Rationale: Potentially hazardous food kept in the danger zone (between 4C and 60C) is prone to the growth of pathogens and toxin accumulation which can lead to a foodborne illness.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized.
Observation: The sanitizer spray bottle contained bleach solution at a concentration of greater than 200pm. The test strips were bleached out when tested.
Correction: Operator diluted the sanitizer solution to achieve 200ppm concentration. Ensure only 1 teaspoon of bleach is used per 1L of water (spray bottle is ~1L). Rinse off all counters.
Rationale: Too strong of sanitizer can be toxic and contaminate food through contact.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Adequate handwashing stations not available for employees.
Observation: The front faucet in the handsink is broken. The hot water knob does not work and there is no hot water available in this sink.
Correction: Have the faucet serviced immediately.
*This is a repeat violation. Failure to comply will lead to further enforcement*
Rationale: Adequate handwashing stations with hot water encourage frequent handwashing which protects food from contamination.
Date to be corrected by: Sept 7, 2020
Corrective Action(s):

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Food not protected from contamination.
1) Observation: Cell phone was kept on preparation counter.
Correction: Operator relocated the phone at the time of inspection. Ensure phones or other personal items are not kept on food contact surfaces.
Rationale: Phones are potentially contaminated surfaces that can cross-contaminate food contact surfaces and lead to a foodborne illness.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Equipment/utensils/food contact surfaces not in good working order.
Observation: The handsink at the front is not functional.
Correction: Have the sink serviced.
Rationale: Refer to violation #401
Date to be corrected by: Sept 7, 2020
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Chemicals, cleansers, & similar agents stored or labeled improperly.
Observation: The sanitizer spray bottle was not labeled and was mixed with other bottles.
Correction: Labeled the bottle at the time of inspection. Ensure sanitizers and all chemicals are labeled to prevent mix-ups.
Rationale: Unlabeled chemical bottles can get mixed up food items, such as oil spray bottles, and contaminate food or food contact surfaces. This can pose a chemical hazard.
Corrective Action(s):
Violation Score:

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Refrigeration units and hot holding units lack accurate thermometers.
Observation: No thermometers were available on site. None in coolers, and staff could not locate probe thermometer for hot-holding units.
Correction: Obtain accurate thermometers.
Rationale: Having accurate thermometers allows for temperature monitoring which can help keep track of equipment function and food safety as per the HACCP plan.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

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

Comments
Temperatures
Double door standup cooler #1: 4C
Double door stand up freezer: -20C
Single door stand up cooler: 2C
Under counter freezer: -18C
Preparation cooler: top: 4C bottom: 2C
Hot holding unit: 71C (rice)

Sanitation
3-compartment sink equipped with plugs.
Bleach is available on site.

Pest control
No signs of pest activity noted.
Facility is monitored by a professional pest control company

Administration
FoodSafe level 1 requirements met. Ensure copies of certificates are kept on site for review.
Permit is posted.

COVID Safety
Seats are blocked off to maintain 2m distance.
High touch surfaces are sanitized with bleach solution.
Masks required.