INSPECTION REPORT Health Protection JCHW-BW5THU

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE December 9, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen lamb was thawing at room temperature. Lamb was still frozen. Corrective Action(s): Frozen foods must be thawed at 4C or less in a working cooler or under cold running water to prevent the growth of pathogens and or the formation of toxins. Meat was moved into the cooler at the time of inspection. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member stated she has completed FOODSAFE Level 1. Staff member did not have proof of FOODSAFE Level 1 or equivalent training. Unable to find staff member's name in the FOODSAFE Level 1 online registry. Corrective Action(s): While in operation, at least one person must have FOODSAFE Level 1 or equivalent training. Staff member has until December 11, 2020 to send proof of FOODSAFE Level 1 or equivalent training to jeremy.chow@fraserhealth.ca. Failure to provide proof of FOODSAFE Level 1 or equivalent training will result in the issuance of a Violation Ticket. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Upright cooler was at 3C. -Beverage cooler was at 4C. -Upright freezer was at -16C. -Hot holding was greater than 60C. -Donair meat undergoes a secondary cook step on the grill. -Cleaning and sanitizing carried out in the 3-compartment sink. Quats sanitizing solution was tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizer spray bottle was labelled and tested at 200ppm. -Foods stored off the ground and protected from contamination. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. Customer washroom must be available for all facilities which have dine-in service. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Facility was unable to provide a copy of the Workplace COVID-19 safety plan. Every facility must have a workplace COVID-19 safety plan completed and posted for review. -Facility is offering dine-in services. Facility has not posted the seating capacity and tables were not properly spaced. Tables must be spaced at least 2 metres apart, measured from the back of the chairs. -Staff complete a daily health screening. -Music was not louder than normal conversation. -Hand sanitizer available at the front of the facility. -Floor markings present on the floor leading to the line up area. -Masks worn by staff and customers who enter the facility.