INSPECTION REPORT Health Protection KLAI-CURQA9

PREMISES NAME Ooh Shawarma La La Lounge		Tel: (604) 427-0842 Fax:
PREMISES ADDRESS 19537 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE August 16, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nooralhuda Abbas Al-Dulaimi		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken observed being held in a hot hold unit at 53.0C. As per operator, the chicken has just come off the cone. Corrective Action(s): Discussed with the operator that the hot hold unit must be pre-heated to 74.0C prior to storing any food items for hot holding to ensure that they stay above 60C. Reviewed the cooking procedures for cooking and serving shaved meat on a cone (shawrma). After the meat comes off the cone, it should be subjected to a secondary cook step, such as the grill, then stored in the hot hold unit prior to serving. As long as the hot hold unit is preheated prior to storing meat, the meat can be served immediately from this unit when ordered. During the inspection, have operator subject the cooked chicken to a secondary cook step before storing in the hot hold unit. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Leaking observed in the sliding door upright cooler. Noticed a bucket was used to catch the leaking water/ condensate in the cooler. All food in this cooler was stored protected with lid/ plastic wrap. Corrective Action(s): The bucket will only be acceptable as a short-term solution for catching the leak/ condensate, provided all food stored in this unit is protected. In the long-term, the cooler need to be serviced or replaced. Date to be corrected by: Sep 16, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washroom, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were holding food at 4.0C or below. All freezer units were holding food at -18C or below. Bleach spray bottle readily available for food preparation - 200 PPM chlorine residual detected - excellent. Did not observe improper dispensers, with no handles, being used and stored within bulk food containers. Drain plugs available for the 3-compartment sink for manual warewashing. Ensure to follow proper manual warewashing procedure where the dishes are sanitized by soaking in a chlorine water mixture (2 tsp for every 1 L water) for at least 30 seconds before air-drying. Excellent sanitary condition observed, especially under prep tables and food prep line. Operator's FoodSafe certificate verified.