INSPECTION REPORT Health Protection LKIM-CATQZ4

PREMISES NAME Parsley Doner		Tel: Fax:
PREMISES ADDRESS F17 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE January 18, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gulsah Suicmez		NEXT INSPECTION DATE January 21, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 48

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Facility is removing cut meat from rotating vertical broiler and placing into stainless steel inserts. According to operator the meat is then to be transferred to grill for secondary cook step. EHO found large portion of cut meat sitting in stainless steel insert on counter top without hot holding unit. Facility is using French fry hot holding unit to store meat cooked from secondary cook step. The French fry hot holding unit can not maintain temperatures of 60 degrees for the meat if it is not stored directly in the unit. Internal temperatures of 55 to 60 degrees Celsius observed. Facility has front hot holding unit in use however as lids were removed from unit temperatures of less than 60 degrees Celsius were observed (55 degrees Celsius). CORRECTED DURING INSPECTION - all meat recooked on grill unit to 75 and placed into hot holding unit or served directly to patron. . Corrective Action(s): Ensure proper hot holding is occurring. Obtain thermometer to check front hot holding unit. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) All sanitizer solution in spray bottles was at concentrations of 0ppm Chlorine. 2) Staff observed to wash dishware without sanitizing step 3) Three compartment sink was not set up with Sanitizer solution for ware washing. 4) Lack of testing strips at facility for testing of sanitizer solution CORRECTED DURING INSPECTION . Corrective Action(s): Sanitizer solution is to be made daily and tested to ensure 200ppm Chlorine. Sanitizer solution is to be available in third compartment of three compartment sink to facilitate proper dishwashing: WASH-RINSE-SANITIZE-AIR DRY Testing strips are to be purchased and available on site at all times to check chlorine concentrations when making sanitizer solution. . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Upon arrival of EHO hand sink next to food preparation sink was filled with chemicals and blocked by deliveries 2) All handsinks but one lacked liquid soap 3) All handsinks lacked paper towels in paper towel dispensing units. CORRECTED DURING INSPECTION. . Corrective Action(s): Facility is to ensure all three handsinks are freely accessible and adequately supplied with each of liquid soap, single use paper towels and potable water at all times. . Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to handle trash with gloves and not change gloves at time of inspection. Staff could not wash hands has two of the three handsinks were lacking soap and the sink that did have soap was watered down. . Corrective Action(s): Ensure staff are washing hands after handling garbage. Hands are to be washed prior to gloves being put back onto hands. DO NOT add water to soap. Obtain more soap! Facility is located within a mall and there is no excuse for lack of soap. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Two compartment sink was covered during operation of facility. The facility was using door fronts to create a make-shift counter work station for food preparation (potato slicing, etc.) The facility was not approved to have this amount of food production occur at facility. The facility was approved to be used in conjunction with a commissary kitchen space. The facility is not equipped with enough food storage space (coolers/freezers), work surfaces or equipment storage space to facilitate food processing occurring at this location. The facility is EXTREMELY small and is not able to allow for enough space to relocate production of food from agreed upon commissary to kitchen space. . Corrective Action(s): Ensure commissary kitchen is used according to agreed upon approval to operate. Currently the space is too limited to conduct vegetable processing on this large scale. There is no room for the equipment necessary for vegetable processing or room for the dirty dishes that result from this processing. Remove any items not necessary for daily use and store in storage unit. The drying rack is for drying of items only. Clean dishes are not to be stored in this location and need to be stored in a sanitary manner on shelving. . Violation Score: 5 209 - Food not protected from contamination [s. 12(a)] Observation: Garbage cans all have lids. Staff observed to touch bins to place garbage inside with gloved hands. Staff cell phone observed to be stored on food preparation surface. . Corrective Action(s): Remove lids from all garbage cans. Ensure personal items are either stored or on staff. Do not place personal items on food preparation surfaces directly. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - FoodSafe Certified staff present during inspection - Secondary cook step reviewed with operator and occurring according to requirements NOTE: This facility was not designed to be used as main source of vegetable/food preparation. The facility was to approved with the use of a commissary kitchen space. This was discussed and agreed upon prior to the Permit to Operate being granted. At this site there is insufficient storage space for equipment, insufficient cold storage for food items and inadequate work surfaces for major food preparation. Staff were observed to be crowded, using make-shift doors as counters over two compartment sinks, using rolling carts for storage of dishes or drying of dishes as facility lacks the necessary storage space for the dishes required for this additional, unapproved food preparation. The facility is to utilize the commissary kitchen space as agreed upon. NOTE: This is an extremely high violation score for a first routine inspection. This is unacceptable. Review the violations with staff and ensure no repeat violations. All items are to be corrected by January 21, 2022