INSPECTION REPORT Health Protection LKIM-CJNPCS

PREMISES NAME Cazba Persian Grill (Brentwood Town Centre)		Tel: Fax:
PREMISES ADDRESS 12 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Behrouz Sigari		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Permit fees are owing in the amount of $150.00 Corrective Action(s): Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Raw red meat stored above raw salmon. CORRECTED DURING INSPECTION Raw meat stored above ready to eat sauces. . Corrective Action(s): The facility should ensure raw red meat is stored on bottom shelves. Sauces should be stored in vegetable cooler to protect against contamination. Cold storage space is limited at facility. Facility should obtain additional cooler unit for storage. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. Food splatter on some walls and rice on lower shelf observed. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - All food items covered in cooler and freezer units - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection - WELL DONE *** Facility could use additional cold storage. Currently facility is using stand up raw meat cooler for storage of ready to eat sauces as there is insufficient space in vegetable cooler. Raw meat is to be separate from ready to eat food items such as sauces. *** Facility could use shelf in hall. Storage of items should not be on floor. *** Lack of sink plugs/stoppers. Facility requires sink plugs in case dishwasher fails. Ensure sink plugs are located.