INSPECTION REPORT Health Protection LKIM-CCJRUP

PREMISES NAME Afghan Turkish Cuisine		Tel: (604) 563-4131 Fax:
PREMISES ADDRESS 422 Willingdon Ave Burnaby, BC V5C 5G4		INSPECTION DATE March 14, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Reza Hazrat		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back two compartment sink. Facility has decided to operate as take-out and therefore does not use dishwasher. . Corrective Action(s): This is acceptable provided the sink is always set up for manual ware washing. This includes the second sink set up with sanitizer solution at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some older rodent droppings found in hard to reach area behind oven unit in front. . Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # LKIM-CASPLZ of Jan-17-2022 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding units observed to be at temperatures of 55-60 degrees Celsius. CORRECTED DURING INSPECTION. Hot holding unit adjusted. . Correction: Ensure hot holding unit is at least 60 degrees Celsius at all times. .

Comments

COMMENTS - No evidence of pests - Pest infestation appears to have been eliminated or substantially decreased - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine in front area - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - discussed reheating methods for donair with owner; owner able to describe accurate reheating methods - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - washed and sanitized every 4 hours or as needed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection - Back area extremely organized - Facility has had extensive cleaning since previous inspection - EXCELLENT WORK! - Discussed end of day procedures for leftover donair - owner able to describe accurate cooking and cooling methods for leftovers. Since owner prefers fresh food items often new donair is not added to oven at times approaching end of day to avoid leftovers. EXCELLENT WORK TODAY!