INSPECTION REPORT Health Protection ATHP-D2NTCV

PREMISES NAME Saray Turkish Cuisine		Tel: (604) 423-4363 Fax:
PREMISES ADDRESS 6633 Hastings St Burnaby, BC V5B 1S1		INSPECTION DATE February 21, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tayebeh Bahmani/Davoud Rahbarisaben		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Three poison bait traps for rodents were observed in the facility. Corrective Action(s): Remove all of them today since they contain poison and cannot be used indoors. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found in several areas in the facility including, on the shelving in the storage room, in the area next to the oven and around the hot water tank. Corrective Action(s): 1) Clean all droppings with a bleach solution (today) 2) Increase the frequency of pest control (the last report is from November 15, 2023) 3) Identify and seal all rodent entry points in the restaurant (within one month) Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the microwaves onsite had a shattered glass door. This is a potential physical hazard. Corrective Action(s): Remove today. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Exposed wood observed in the walk in freezer. Corrective Action(s): Seal/ paint this wood within one month. Violation Score: 1

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

Comments

Note: The walk in freezer had an ambient temperature of - 4 C. Adjust so that it can maintain a temperature of -18 C or colder. Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. Hot held foods were > 60 C. The dishwasher reached 72 C at the plate level. Check daily Quats sanitizer was tested at 200 ppm. The ice machine was clean. Overall sanitation was satisfactory.