INSPECTION REPORT Health Protection JCHW-CSLRFV

PREMISES NAME Palmyra Mediterranean Grill		Tel: (604) 496-0448 Fax:
PREMISES ADDRESS 167 - 10020 152nd St Surrey, BC V3R 8X8		INSPECTION DATE June 8, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Adnan Wasouf		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Side door was opened and screen door was ripped. Corrective Action(s): Side door must be closed or screen door replaced to prevent potential pest entry. Door was closed at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach and spray bottle with a blue solution were unlabelled. Corrective Action(s): Ensure all chemicals and spray bottles are properly labelled to identify the contents to prevent accidental mixing and/or misuse of chemicals. Containers need to checked daily and relabelled as needed. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Both upright coolers in the back area were at 4C. -Cooler in the customer area (yogurt drink) was at 4C. -Customer area Kelvinator cooler was not working at the time of inspection. No potentially hazardous foods were stored in the cooler at the time of inspection. -Customer area upright freezer was at -18C. -Customer area under counter freezer was at -22C. -Hot holding was greater than 60C. -Shawarma meat undergoes a secondary cook step to greater than 74C. Shawarma oven kept on at all times. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach spray bottles were at 100ppm to 200ppm. -Operator stated falafel scoop washed and sanitized within 2 hours. -Food items by the cash register were protected from potential contamination. -Scoops stored in a sanitary manner. -General sanitation good at the time of inspection. Vent hood maintained in a clean and sanitary condition. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until August 18, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.