INSPECTION REPORT Health Protection 233668

PREMISES NAME Papa's Shish Kabab		Tel: (604) 931-6600 Fax:
PREMISES ADDRESS 103 - 552 Clarke Rd Coquitlam, BC V3J 0A3		INSPECTION DATE May 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Seyedebahim Kasaeian		NEXT INSPECTION DATE 3 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 = 0

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed re-wearing the same pair of gloves even after changing tasks *Ensure gloves are changed frequently Especially when changing tasks and when hands become contaminated. Hands must be washed prior to putting on a clean pair of gloves. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following were observed: -The scoop for the flour bucket stored with the handle inside the bucket. -The salt scoop handle stored inside the salt. These pose risk of cross contamination. *Ensure that the scoop is stored outside the bucket/bags. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Accumulation of grease and food debris observed on equipment in the kitchen such as the food prep table, behind the grill, on the sides of the wall behind equipment and deep dryer. *This poses a risk of cross contamination of food and a fire hazard. *Ensure cleaning is done routinely, the areas mentioned above must be cleaned. Corrective Action(s): Violation Score:

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

Comments

General comments: -Walk-in cooler < and/or = 4 deg. C -One door standing freezer at < and/or = -18 deg. C -Handsink in bar stocked with soap, hot/cold water, and paper towel. -No signs of pests at time of inspection. -Under counter cooler at < and/or = 4 deg. C -Foodsafe level 1 certificate present -permit posted. -Mechanical High temp dishwasher reaching 71 deg. C final rinse at the plate. -Chlorine based sanitizer present in a spray bottle at 100ppm. -2 comp prep sink available in the back with stoppers -Food in all coolers are covered/wrapped. -Hand sink in kitchen stocked with soap, paper towel, hot/cold running water.