INSPECTION REPORT Health Protection JCHW-BBBRSP

PREMISES NAME Adana Grill		Tel: (604) 503-3143 Fax:
PREMISES ADDRESS 13647 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE April 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Azad Seddiq		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored above potential ready-to-eat foods. Corrective Action(s): Ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Cooler unit was re-organized at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemical spray bottles were not labelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels begin to fade, containers will need to be relabelled. Violation Score: 3

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

Comments

-Single door under counter cooler was at 4C. -Double door under counter coolers (2) were at 4C. -Stacked under counter cooler was at -6C (operator currently adjusting to 0C to 4C before using to store foods). -Upright cooler was at 4C. -Front cooler (dairy) was at 3C. -Upright freezer was at -15C. -Hot holding was greater than 60C. -Donair meat undergoes secondary cook step on the flat top (when donair rotating grill is used). -Partially cooked meat made the previous night rapidly cooled and probed at 4C. Beef was reheated to greater than 71C on the stove. -Lentil soup made the previous night probed at 4C. -Thermometers present in cold holding unit. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Single use gloves changed after each client. -Bleach spray bottle tested at 200ppm. -Foods stored off the ground and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Gap between floor and back door has been sealed. -Washroom clean and well maintained. -FoodSafe Level 1 valid until May 22, 2023. -Please contact the inspector if you have any questions or concerns.