INSPECTION REPORT Health Protection DNGG-CT9NUE

PREMISES NAME Cazba Persian Grill		Tel: (604) 423-4666 Fax:
PREMISES ADDRESS 904A - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE June 29, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ben Segari		NEXT INSPECTION DATE July 06, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings noted under and behind grill, and along wall beside dishwasher and grease trap. Corrective Action(s): - Remove droppings and thoroughly clean the above noted areas. [Correction Date: 06-July-2023] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - The following areas require thorough cleaning: - Grease and food debris accumulation under, between, and behind cooking equipment and cooler drawers. - Area between dishwasher and wall. - Area between grease trap and wall. - Under and behind all coolers, steam table, and counters. - Floors under all equipment. - Grease accumulation on exhaust ventilation hood and filters. - All other surfaces and hard to reach areas. Corrective Action(s): - Thoroughly clean the above noted areas. [Correction Date: 06-July-2023] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Dishwasher temperature gauge is not working. Food handlers are unable to monitoring temperatures. Corrective Action(s): - Repair and/ or replace dishwasher temperature gauge. [Correction Date: 13-July-2023] Violation Score: 3

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

Comments

- Routine Inspection conducted at opening hour. Rice (white, dill mix), soups, stews, and meat skewers are prepared at corporate central kitchen and delivered daily to the premises. Rice is delivered hot, soups, stews, and meat skewers are delivered cold. Temperature of rice upon delivery: >60C. Temperature of soups, stews, and meat skewers upon delivery: <4C. Rice is immediately placed in preheated steam table and hot holding cabinet. Soups, stews, and meat skewers are immediately placed in cooler. Cold items are reheated and/ or cooked upon order. - Food handlers advised that rice is used up by end of day or discarded. Leftover soups, stews, and meat skewers are labelled and stored in cold holding for use the following day. - Prep Cooler and Inserts: <4C - Countertop Beverage Cooler: 4C - Kitchen Double Door Glass Cooler: ≤4C - Cooler Drawers (x4): 4C - Auxiliary Storage Room Coolers (x2): ≤4C - Hot Holding (Steam Table) and Cabinet: ≥60C - Temperature monitoring records appear maintained and up-to-date. - Probe thermometer available to monitor internal food temperatures. - Handsinks accessible and provided with hot and cold water, liquid soap and papertowels. - 200 ppm chlorine bleach solution available for sanitizing food contact surfaces. 100-200 ppm sanitizing solution: 1 tsp chlorine bleach + 1 L water - High Temperature Sanitizing Dishwasher: 71.9C at dish surface. - FOODSAFE Level 1 requirements in compliance. Manager has valid FOODSAFE Level 1 certificate. - Permit to Operate posted. **Affix valid decal on permit. Note: Location and access of current auxiliary storage room is not ideal. Location is ~7-8 minute walk (one way) from the premises, on lower floor, only access through parking lot and loading bay. It is highly recommended that another storage room location with less access barriers and in closer proximity to the premises is obtained.