INSPECTION REPORT Health Protection JCHW-CEBPUT

PREMISES NAME Palmyra Mediterranean Grill		Tel: (604) 585-7733 Fax:
PREMISES ADDRESS 167 - 10020 152nd St Surrey, BC V3R 8X8		INSPECTION DATE May 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adnan Wasouf		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food processor was found to have food debris on the attachment after washing and sanitizing. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) All three bleach sanitizer spray bottles were greater than 400ppm - test strip bleached out. 2) Scoop was stored inside the ingredient container, with the handle in contact with the food. Corrective Action(s): 1) Bleach sanitizer must be maintained between 100ppm to 200ppm. Concentrations in excess of 400ppm may be toxic for human health. To prepare bleach at 100ppm to 200ppm, add 1/2 teaspoon bleach per litre of water. Bleach at 100ppm to 200ppm was prepared at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent the handle from contaminating the food. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle labelled bleach was filled with a blue solution. Bleach spray bottle located in dining area had label that was fading off. Corrective Action(s): Ensure all chemical containers are properly labelled to prevent accidental mixing and/or misuse. Containers need to be relabelled as needed. Violation Score: 3

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

Comments

-Front prep cooler was at 4C (top and bottom). -Back upright cooler was at 4C. -Front beverage cooler (yogurt) was at 4C. -Upright freezer was at -18C. -Under counter freezer was at -14C. -Upright cooler in the kitchen was used only for the storage of uncut produce was at 8C - ensure hazardous foods are not stored in this cooler unit. -Previously cooked refrigerated meat was reheated on the grill to greater than 74C prior to hot holding. -Shawarma meat was observed undergoing a secondary cook step on the grill at the time of inspection. -Frozen used are used up nightly or cooked and cooled. -Chicken kebob was cooked to greater than 74C on the grill. -Shawarma grill is kept on at all times. -Cleaning and sanitizing carried out in the 3-compartment sink. Sink plugs and bleach available. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored separately from potential ready-to-eat foods. -Desserts by the order area were protected from potential contamination. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until March 19 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.