INSPECTION REPORT Health Protection LKIM-CK5SSK

PREMISES NAME Parsley Doner		Tel: Fax:
PREMISES ADDRESS F17 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE October 12, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gulsah Suicmez		NEXT INSPECTION DATE October 14, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 5

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): EHO observed staff slicing chicken from Donair spit and placing into hot holding unit without secondary cook step. When staff was questioned they informed the EHO that the secondary cook step was not used. Staff informed EHO the meat was sliced off the donair, added to hot holding unit and then served to customer with each order. When instructed to remove all meat from hot holding unit and cook for secondary cook step the staff asked the EHO how to do this. They had no knowledge of how to cook meat on grill for secondary cook step and could not inform EHO as to whether the facility had a thermometer or not to ensure proper temperatures were obtained (75 for the Chicken, 71 degrees Celsius for the beef) CORRECTED DURING INSPECTION EHO instructed staff to cook items on grill prior to serving to customers. . Corrective Action(s): The facility had submitted a Food Safety plan which specifically outlines a secondary cook step requirement for the donair. In order to ensure thorough cooking has occurred it was discussed with owner at time of the restaurant opening the requirement for this secondary cook step once meat has been removed from the donair spit. Once the cooked meat has been on the donair spit/cooker there is risk the food is not fully cooked. This was discussed at the initial and subsequent inspections. Any changes to operation including Food Safety plan procedures are to be discussed with FHA to ensure safety of customers. The BCCDC Guideline: "Guideline for the Safe Preparation and Serving of Donairs, Shawarmas and Similar Products" was provided to the operator which outlined the rationale for this secondary cook step to ensure public safety. . Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food in hot holding unit not at 60 degrees Celsius. CORRECTED DURING INSPECTION - as food items had not been properly cooked they had not reached high enough temperatures to be maintained at 60 degrees Celsius and were put onto grill in pan for secondary cook step. . Corrective Action(s): Ensure food items are properly cooked to 75 degrees Celsius and hot holding unit is warmed to 60 degrees Celsius prior to placing into hot holding unit. This will involve a secondary cook step. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): EHO observed staff improperly washing dishes. EHO questioned staff on how to wash dishes. No staff could properly describe how to wash dishes in a restaurant even though THREE dishwashing signs are posted in the facility. This item has been discussed prior. The third compartment sink is to be set up for dishwashing and have chemical sanitizer in it. EHO asked where the sanitizer testing strips are and staff could not answer. It is NOT the role of the EHO to adequately train the staff at the restaurant in proper dishwashing requirements as occurred today. CORRECTED DURING INSPECTION. EHO described and instructed the staff on how to fill the sink with chemical sanitizer solution and how long to soak the items once cleaned. Owner was able to locate test strips once arrived. . Corrective Action(s): Dishwashing in a restaurant setting is to have 4 steps: 1) wash 2) rinse 3) sanitize 4) air dry It is important that all 4 steps are followed to ensure public safety. The sanitizer solution must be made such that it is 100-200ppm Chlorine or equivalent. Facility has chosen to provide chlorine sanitizer to staff. Test Strips are required to ensure proper levels are achieved. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of soap at two of three hand sinks Lack of cold water at two of three hand sinks. - No single sink was adequately supplied Hand sink blocked with broom Hand sink blocked with mop and mop bucket. CORRECTED DURING INSPECTION - Staff from Corporate arrived and were able to adjust faucets, install handsoap, locate hand soap . Corrective Action(s): It is imperative that not only are all sinks adequately supplied they are also fully accessible. Upon arrival of EHO state of hand sinks is unacceptable. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff not washing hands between glove use. CORRECTED DURING INSPECTION - staff instructed to wash hands when gloves are removed and new gloves are donned. . Corrective Action(s): As described in FOODSAFE level one or equivalency training hands are to be washed prior to donning of gloves. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Personal mugs found in food preparation areas Onions on floor Pots and pans on floor Items on grease trap. . Corrective Action(s): - No personal mugs in food preparation areas; personal items in designated staff areas - No onions or pots and pans on floor - No storage of items on grease trap. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More cleaning to occur: - Floors in hard to reach areas - Remove dirty mop to back area when not in use - Clean lower shelves - Clean cooler fronts . Corrective Action(s): More cleaning and organizing. Facility is too small to be disorganized. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO no person had FOODSAFE Level one or equivalent training. . Corrective Action(s): At least one staff member is to be present when owner is not with FOODSAFE Level one or equivalent training. . Violation Score: 1

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

Comments

COMMENTS - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine in spray bottles - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items