Report No. CSWY-C5UL83

INSPECTION REPORT
Health Protection
CSWY-C5UL83

PREMISES NAME
Syrian Gourmet

Tel: (604) 375-3966
Fax:

PREMISES ADDRESS
106 - 14727 108 Ave
Surrey, BC V3R 1V9

INSPECTION DATE
August 12, 2021

TIME SPENT
2 hours

OPERATOR (Person in Charge)
Nader Abdullah

NEXT INSPECTION DATE
August 23, 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	Yes

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1. Bag of creamers observed at 18 C in back stand-up fridge.
2. Makdous stored at 4C or below as discused in previous reports.
3. Lahmageen (made with cooked beef and cheese) held at room temperature with no method of time tracking.
Corrective Action(s): 1. Creamers discarded and no phf remain in stand up fridge. Do not store phf's in fridge until it holds 4C or below.
2. Repeat. As discussed in previous report, Makdous must be held at 4 C or below. Submit food safety plan to the undersigned for review. Do not sell product until approved. 12 containers discarded on site.
3. Lahmageen was timed for room temp for 2 hours. Records are to kept of time held at room temperature. Submit plan to undersigned.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand sink in kitchen area blocked by table.
Corrective Action(s): Ensure hand sink is available and not obstructed at all times so staff can wash their hands.
Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Food in preperation area (dry goods in buckets (walnuts, crumble)) observed with no lids.
2. Scoops with no handle being used to scoop dry goods from bins.
3. Onions (bag) and bags of flour stored on the floor.
Corrective Action(s): Ensure all food is covered to prevent cross contamination
2. Remove scoop and store outside bins to prevent cross contamination.
Store all foods at least 6 inches off the floor to prevent cross contamination.
Violation Score: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: New menu items added.
Corrective Action(s): Submit updated Food Safety Plan for review listing all new items. Due by: Aug 20/21
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Fruit flies observed by 2 compartment sink and in staff washroom. REPEAT:
Corrective Action(s): Contact pest control company to address the issue and prevent cross contamination of food.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Long standing debris observed under sink and shelving in preperation area.
2. Food debris observed accumulation on storage buckets on shelf in kitchen area.
Corrective Action(s): 1. Clean all longstanding debris on floor under sink and preperation shelving.
2. Clean and remove all food debris from storage buckets and clean all utensils within.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Stand up fridge in storage area ambient temperature at 18 C.
Corrective Action(s): Do not store any potentally hazardous food in fridge until repaired and can hold 4 C or below.
Violation Score: 3

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

Comments

- Processing of Lehneh is not being done. In order to process Lehneh submit Food Safety Plan to undersigned. Confirm with BCCDC whether or not you need a dairy license to produce.
Contact fpinfo@bccdc.ca
To prevent further enforcement - do not sell Makdous until it has been approved.

Observations during inspection
- freezers -18 C or colder
- hand sinks stocked w hot/cold water, soap, and paper towel
- Chlorine sanitizer at 200 ppm
- Proper defrosting techniques observed