INSPECTION REPORT Health Protection TCHN-CX7NWT

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy and cooked rice held at 35-50°C. Staff stated gravy was made around 10am and rice at 11am. **Corrected during inspection** Gravy discarded when identified. Staff educated that products can be at room temperature for only 2 hours before needing to be discarded. If cooling, temperatures need to reach 20°C within 2 hours, and 4°C within 4. Rice to be moved to to hot holding unit within 1 hour. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: *REPEAT* (since June 2023) Gap observed under and between receiving door. Potential entryway for pests. Corrective Action(s): Seal door so outside light is not visible from the inside. Correct by: immediately Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Stainless steel flat top grill observed to be stored outside range hood canopy. Staff stated this unit is off and not used. Corrective Action(s): Remove unit if not in use. Correct by: immediately Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JCHW-AWDTM8 of Feb-27-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 3-compartment sink and one spray bottle had no detectable Quats sanitizer. Employee prepared Quats sanitizing solution at the time of inspection and it was tested between 50ppm to 100ppm. Test strips are available on-site. Correction: Quats sanitizing solution must be prepared at 200ppm to properly sanitizer equipment, utensils, and food contact surfaces. Staff must test each sanitizing solution to verify it is at 200ppm. Quats sanitizing solution at 200ppm was prepared at the time of inspection.

Comments

Routine inspection conducted. Temperatures: 1 door display cooler (Pepsi): 3.9°C 2 door display cooler (Pepsi): 3.4°C Hot holding service table: 63.4°C Sandwich preparation table (salad): 3.1°C Rice cooker: 51.2°C See above infraction Rice cooker (Large): 57.3 See above infraction 2 door freezer (Migali): -6.1°C 1 door display cooler (next to 2 door freezer): 5.1°C Walk-in cooler: 2.7°C Lamb donairs purchased from manufacturer; Beef and Chicken cones made in house Product left over at end of day cooked, cooled and placed in cooler. Secondary cooking step for donairs present Sanitation Handwashing stations equipped with hot/cold running water, liquid soap and paper towels High temperature dishwasher reached 71.9°C 3 compartment sink in use at time of inspection Front of House QUATS sanitizer in spray bottles and QUATS in sanitizer compartment of 3 compartment sink measured 200ppm by end of inspection General: Valid decal on site, but not displayed; operator in process of finding location to have decal posted. Baklava on display in case, purchased and delivered from Syrian Gourmet (14727 108 Ave). If there are any changes to the facility, please let your district inspector know.