INSPECTION REPORT Health Protection JCHW-D2TSND

PREMISES NAME Palmyra Mediterranean Grill		Tel: (604) 496-0448 Fax:
PREMISES ADDRESS 167 - 10020 152nd St Surrey, BC V3R 8X8		INSPECTION DATE February 26, 2024	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Adnan Wasouf		NEXT INSPECTION DATE 3 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle was too strong and resulted on the test strip bleaching out. Corrective Action(s): Bleach in excess of 200ppm is no considered food grade. To prepare 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 3

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

Comments

-Follow-up inspection to January 29, 2024. -Staff member was FOODSAFE Level 1 was on-site at the time of inspection. Valid until July 20, 2028. Two additional staff members have registered for the online course. At least one staff member in the facility must have FOODSAFE Level 1 or equivalent training while facility is in operation. -Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Facility has sealed potential pest entry points with steel wool. Some rodent droppings were still being observed in the back kitchen. Continue to monitor for pest activity. If pest activity does not decrease, contact a pest control operator. *Ensure the following procedures are carried out with shawarma meat: shaved meat undergoes a secondary cook step (74C for poultry and 71C for beef) prior to hot holding at/or above 60C; partially frozen cones cannot be reused the next day - must be shaved down and served, cooled, or discarded; cooled meats must undergo a reheating (74C for poultry and 71C for beef) prior to hot holding at/or above 60C or immediate service. -Pleases contact the inspector if you have any questions or concerns. -Signature not required.