Fraser Health Authority



INSPECTION REPORT
Health Protection
DKAL-C49TQ2
PREMISES NAME
Palmyra Mediterranean Grill
Tel: (604) 585-7733
Fax:
PREMISES ADDRESS
167 - 10020 152nd St
Surrey, BC V3R 8X8
INSPECTION DATE
June 23, 2021
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Adnan Wasouf
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 13
Critical Hazards: Total Number: 2
204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): One of the donair burners was turned off with meat still on the rod. Operator informed that they turned it off 10 minutes ago to prevent the meat from over-cooking because they had no customers.
Corrective Action(s): The burner was turned on at the time of inspection. This is a repeat violation. Do not turn off the burners as that allows the surface of the meat to cool down to room temperature which can harbour pathogen growth and cause foodborne illness. Keep the burners on to maintain the surface temperature of the meat at 60C or above.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): The bleach sanitizer solution was too strong. The solution bleached out the inspector's test strips.
Corrective Action(s): Operator made chlorine sanitizer solution in front of the inspector. All food contact counters are to be wiped down after use or every 2 hours. Only 5 ml of bleach is needed for 1 L of water. Obtain test strips to ensure sanitizer levels are tested routinely.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Sanitizer bottles were not labelled.
Corrective Action(s): Label the bottles to prevent mix-up which can lead to a chemical contamination of food. Date to be corrected by: June 25, 2021
Violation Score: 3

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

Routine inspection conducted.
Temperatures
- Double door standup cooler: 4C
- Double door stand up freezer: -20C
- Single door stand up cooler: 2C
- Under counter freezer: -18C
- Preparation cooler: top: 4C bottom: 2C
- Hot holding unit: 71C (rice)
- Peeled meat in the hot holding unit had an internal temperature of 75C.

All units had functional thermometers. Probe thermometer was available on site.

Sanitation
- 3-compartment sink equipped with plugs.
- Bleach is available on site.
- 200 ppm sanitizer was prepared at the time of inspection.
- Hand washing sinks were equipped with hot and cold running water, liquid soap, and disposable paper towels.
- Washrooms were in good sanitary condition.
- Knives and dough mixer was in good sanitary condition. Staff informed that the dough mixer is not used frequently.

Pest control
- No signs of pest activity noted.
- Facility is monitored by a professional pest control company.
- Back door was closed.

Administration
- Staff and operator have valid FoodSafe level 1 certification.
- Permit is posted.

NOTE: Ensure temperature logs are maintained for all cooling units.

COVID-19 Safety
- Seats are blocked off to maintain 2m distance.
- High touch surfaces are sanitized with bleach solution.
- Masks required.
- COVID-19 Safety Plan is available on site. Ensure that it is updated to reflect the most recent Public Health Orders.
- Dining in is open. Tables are 2 m apart.
- Maximum occupancy signs are posted.
- Sign in sheets are maintained for all dining-in customers.
- Hand sanitizers were available.

Signature not required due to the COVID-19 pandemic. Inspector discussed the violations with the owner's son. Staff on site spoke minimal English.
Operator provided an email address to the inspector. A copy of the report is to be emailed within 1 business day.