INSPECTION REPORT Health Protection DWAG-BZDTKW

PREMISES NAME Kababji Grill		Tel: (604) 560-5757 Fax:
PREMISES ADDRESS 106 - 15775 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE March 23, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mohamad Taha		NEXT INSPECTION DATE March 24, 2021
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: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice in warmer measured with an internal food temperature of 45C. Operator stated the rice was cooling at room temperature previously. Corrective Action(s): Discard the rice immediately. If to keep the rice hot held, the rice must be kept at 60C or above. For cooling of rice, use facilitated cooling procedures such as ice buckets, small portions to ensure rice are cooled from 60C to 20C in 2 hours and 20C in 4C in 4 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. 4 knives were stored in the crack between wall and air drying rack on top of the dishwasher. Accumulation of dirt and grease observed on the wall. 2. Accumulation of grease and food debris observed bottom of the tray used to store clean utensils. Corrective Action(s): Clean and sanitize the aforementioned items immediately, including utensils in the tray. Store knives on the proper food-grade magnetic rack not in cracks. Ensure clean and sanitized containers are used to store utensils. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing spray bottle measured with less than 50 ppm bleach sanitizer. Operator stated the solution was being changed daily. Corrective Action(s): Discard and refill the bottle with 200 ppm bleach sanitizer. Clean and sanitize all food contact surfaces with newly made sanitizer. Bleach sanitizer must be changed daily to ensure concentration is accurate. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Donair cone stored inside stand-up cooler beside raw vegetables. 2. Bottles of bleach were stored on the shelf in the dry storage area beside dry spice and rice. Corrective Action(s): 1. Raw meat must be stored away from raw vegetables to prevent potential contamination. Relocate the raw meat immediately. 2. Chemicals must be stored away from food. Rearrange the dry storage area to ensure chemicals are stored away from food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed at the following areas: - on the floor under the stove at the front area. - on top of the chest cooler at the back kitchen. Corrective Action(s): Clean the aforementioned area. Follow your sanitation plan for regular cleaning schedule. Organize the back kitchen area. Violation Score: 3

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

Comments

Routine inspection: - Coolers (chest, sandwich, stand-up, beverage) maintained at 4C or less. - Ice cream and stand-up freezer functional. - Second cooking step used to cook donair. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 73C at the plate level. - Ice machine maintained in sanitary condition. - No pest activities observed at the time of inspection. Covid19 Protocols; - Covid19 Safety Plan posted at the front entrance. - Dining tables separated by 2 meters. Maximum 4 seats per table. - Operator wearing mask at all times. He's the only person working at the facility.