INSPECTION REPORT Health Protection MLOO-BGQT4R

PREMISES NAME Zeitoon Restaurant		Tel: (604) 566-4222 Fax:
PREMISES ADDRESS 3180 St Johns St Port Moody, BC V3H 2C7		INSPECTION DATE October 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ali Mehrabi		NEXT INSPECTION DATE October 15, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Yogurt beverage in the undercounter cooler measured approximately 10°C. Corrective Action(s): Move the yogurt beverage to a working cooler at ≤ 4°C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cutting board are not cleaned after use. Flour observed on cutting board. Corrective Action(s): Clean and sanitize the cutting board. Ensure all utensils, cutting boards, and other food contact surfaces are cleaned and sanitized after use. Leaving dirty equipment out may attract pests such as rodents and insects. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Dry storage shelf is constructed of raw wood. Corrective Action(s): Paint or seal the raw wood. Ensure all surfaces are smooth, easy to clean, non-absorbant, and non-porous. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient temperature of the undercounter cooler at the servery area measured approximately 14°C. Corrective Action(s): Repair this cooler so it is able to maintain ambient temperatures of ≤ 4°C. Do not store any potentially hazardous foods in this cooler until it is able to maintain ambient temperature of ≤ 4°C. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep, large glass door, small glass door) are ≤ 4°C. - Walk-in freezer is ≤ -18°C - Hot holding unit is ≥ 60°C - Low temperature dishwasher is available. 100 ppm chlorine residual detected. - 100 ppm bleach sanitizer is available - Ventilation hood is maintained - Ice machine is maintained. Ice scoop is stored properly - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Ensure FOODSAFE certificates are kept on site - Ensure cleaning of dry storage shelving is cleaned regularly