INSPECTION REPORT Health Protection ACHN-D3JTXX

PREMISES NAME Shawarma Corner		Tel: (604) 540-1096 Fax:
PREMISES ADDRESS 629 Columbia St New Westminster, BC V3M 1A7		INSPECTION DATE March 20, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Iman Rezai		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both staff on shift were unable to produce FOODSAFE certificate or equivalent. Corrective Action(s): Please email EHO invoice of class registration. To be corrected by: April 20, 2024 Violation Score: 1

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels. - All coolers measure 4C and below - All freezers measure -18C and below - All hot holding measure 60C and above - Three compartment sink available for manual dishwashing - Discussed how shawarma was prepared. >>> Staff was able to explain the second cook step before transferring to hot holding. - Permit is posted. Note: - Please have temperature logs in place for shawarma second cook step and hot holding. - Please also have temperature logs for coolers and freezers. - Bleach sanitizer in spray bottle first measure higher than 200ppm >>> Instructed staff to dilute bleach sanitizer. >>> Proper bleach mix is 1tsp to 1L of water. - Please ensure high touch surfaces are wiped down with sanitizer when not busy. >>> High touch surfaces (handles of coolers) were observed sticky