INSPECTION REPORT Health Protection JCHW-APFPXB

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 20, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 27, 2017
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): A container of mould tomatoes was found in the walk-in cooler. Corrective Action(s): Ensure food items are used on a first-in, first-out basis to prevent foods from becoming mouldy. Tomatoes were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Both bottles of Quats sanitizer were much greater than 400ppm. Sanitizer solutions were diluted approximately 10 times. 2) At time of inspection staff unable to locate sanitizer spray bottle for staff preparing food in the back. Corrective Action(s): 1) Quats sanitizer in excess of 400ppm is considered toxic for humans. Ensure staff are following the manufacturer's mixing instructions (8mL concentrate per 4L of water) while automatic dispenser is being serviced. Spray bottles were diluted to 200ppm at the time of inspection. 2) Each food preparation area must have a sanitizing solution to properly sanitize food contact surfaces. Sanitizer spray bottle with 200ppm Quats was placed in the back at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were stored inside dry ingredient container. Corrective Action(s): Scoops must be stored in a sanitary manner to prevent handles of scoops from potentially contaminating ingredients. Correction date: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Walk-in cooler was at 5C to 6C. Operator stated a new compressor is required. 2) Automatic Quats dispenser is not functioning. Staff are mixing sanitizer by hand, resulting in a solution much greater than 200ppm Corrective Action(s): 1) Service cooler unit to ensure it can maintain 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Correction date: 1 week 2) Service automatic Quats dispenser to ensure it dispenses 200ppm Quats sanitizer - levels in excess of 400ppm are considered toxic for humans. While dispenser is waiting to be serviced, ensure staff follow the manufacturer's mixing instructions. Violation Score: 9

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

Comments

-Walk-in cooler was at 5C to 6C. Operator is going to install a new compressor. -Front prep cooler was at 4C (top and bottom). -Glass door cooler in the back kitchen was at 3C. -Upright freezer was at -18C. -Temperatures are checked and recorded daily for cold holding units. -Hot holding was greater than 60C. -Donair/shawarma meat undergoes secondary cook stop on flat top grill. -Donair/Shawarma discarded at the end of the night if not used up. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed discarding single use gloves when they become potentially contaminated. -Vegetable cutter was found to be clean and sanitary. -Raw meats properly stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Back kitchen staff member FoodSafe Level 1 issued December 20, 2005. Certificates issued prior to July 29, 2013 expire July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.