INSPECTION REPORT Health Protection ZDER-C4VUAX

PREMISES NAME Afghan Turkish Cuisine		Tel: (604) 563-4131 Fax:
PREMISES ADDRESS 422 Willingdon Ave Burnaby, BC V5C 5G4		INSPECTION DATE July 13, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Reza Hazrat		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front display cooler noted at 8 C with humus, garlic sauce and tzatziki sauce and falafels. Corrective Action(s): Ensure all potentially hazardous foods are maintained at or below 4 C. All sauces were made under 4 hours and were moved to colder unit under 4 C. Do not place any PHFs in this unit until it is fixed. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lamb shank in pot on stove - element is off. Corrective Action(s): Ensure all hot foods are maintained at or above 60 C and the element or hot holding unit remains on at all times to maintain temperature. Do not turn of and then turn on element. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the front blocked by tongs and spray bottle, back hand sink blocked by large pot. Corrective Action(s): Ensure handsinks are free of obstructions and staff have easy access to sinks as needed. Remind staff to wash hands regularly. Glove use does not replace hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted under cooking line and under counter along dishwashing wall. Some droppings noted with green bait. Pest control devices onsite. Corrective Action(s): Ensure pest control is informed of pest activity and all droppings are cleaned up and areas monitored. Ensure pest control reports are kept onsite for review next inspection. Operator will forward last pest control report to Fraser Health. Correction date: 1 week Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1.Gap noted under front door 2. Back screen over door is damaged Corrective Action(s): Ensure all entry points into the premises is secured. 1. Install door sweep under exterior doors to block gaps 2. Replace damaged screen with secure screen that can prevent pest entry from top to bottom Operator will look into options. Correction date: 2 weeks Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display cooler: 8 C Middle beverage cooler: not in order Corrective Action(s): Ensure all coolers are maintained at or below 4 C. Repair units. Do not place potentially hazardous foods in units until repaired. Operator has service tech scheduled for service this week. Correction date: As soon as possible Violation Score: 3

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

Comments

Routine: Temperatures satisfactory: Standing 3 door cooler: 1 C Standing 2 door freezer: -12 C Undercounter 2 door cooler: 4 C Front display cooler: 8 C (*violation noted above) Hot holding unit: (Meat): 69 C / (Rice): 61 C *Secondary cooking step for meat observed Reviewed cooling practices for lamb shank & soup -Hand sinks and staff washroom supplied with hot & cold water, liquid soap and paper towel (*violation noted above) -Sanitizer spray bottle noted at 200+ ppm chlorine solution at front and back -Low temp dishwasher noted 50 ppm chlorine after final rinse at dish -General sanitation satisfactory -Health permit posted Note: Operator looking to purchase: 1.Cooling wand for rapid cooling 2.Door sweep for front and back door 3.Retractable screen door for the back door Covid precautions: -Barrier at POS -Masks worn by staff -Separate sanitizer solution (400 ppm chlorine) available for high touch non-food contact surfaces -Hand sanitizer for customers