INSPECTION REPORT Health Protection 257192

PREMISES NAME Mashawee Lebanese Grill		Tel: Fax:
PREMISES ADDRESS 2 - 1558 Johnston Rd White Rock, BC V4B 3Z7		INSPECTION DATE June 2, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mustapha Hassoun		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in a sanitizer solution. Corrective Action(s): Always store wiping cloths in a sanitizer solution when not in use. Staff placed all wiping cloths in sanitizer during time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection: General Comments Temperatures: Under counter cooler -3.2C. Prep inserts - 2.3C. Probed various food (pickles, sauce,tomatoes) all below 4C. Under counter freezer - (-19.2C). Stand up 2 door fridge - 1.2C Raw meats stored separate from veggies. Stand up 2 door fridge in dining room - 2.3C. Stand up 2 door freezer (-20C). Hot holding of Rice - 90.2C. Hot holding of Soup - 61.2C. Hot holding of Beef - 65.4C. Hot holding of Chicken 62.1C. Note:Dish washer currently not in use. Single use take out continues only. *Discussed with staff how donar is cooked prior to hot holding secondary cook step is followed for meat shaved/sliced from cone. After secondary cook step, meat placed in hot holding unit. *Reviewed process for leftovers. Staff stated no leftovers usually. However if there are left over, cooked to 74C and then quickly cooled from 60C - 20C in 2 hrs and from 20C - 4C in 4 hrs in cooler. Staff aware leftover only used once. Similar process followed for leftover cones. Thawed portion shaved off. Any frozen portion placed in freezer. Aware leftovers can only be used once. Sanitation: Overall sanitation very good. -100 ppm bleach solution available. Obtain test strips to verify concentration. -Wiping cloths stored in sanitizer after correction. -2 compartment sink available for wire washing. Admin Food Safe requirements met during inspection. -Permit posted. *Reminder: Ensure to maintain daily temperature logs and have available for review. Report and discussed and left with owner.