INSPECTION REPORT Health Protection JCHW-AWDTM8

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 05, 2018
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

302 - 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. Corrective Action(s): 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. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Back handwash station hand basin was used to store a bowl and an insert. 2) Men's washroom had no single use paper towels and women's washroom paper towel dispenser was not dispensing paper towels. Corrective Action(s): 1) Handwash stations must be easily accessible to facilitate proper handwashing. Do not use handwash station to store/wash equipment or utensils. Bowl and insert were removed at the time of inspection. 2) Handwash stations must have hot and cold running water, liquid hand soap, and a single use method for drying hands. Paper towel dispensers were fixed at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front line cooler ranged from 6C to 8C. A significant amount of ice was found building up in the refrigeration unit. Corrective Action(s): Service or adjust cooler unit. Cooler unit must be able to maintain temperatures are 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Back upright cooler was at 4C. -Upright freezer was at -15C. -Hot holding of rice was greater than 60C. -Shawarma meat undergoes secondary cook step on the flat grill prior to placing in the hot holding unit (greater than 60C). -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Foods stored off the floor and covered. Raw meat stored below and separately from ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWDTM8
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other foods meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment