INSPECTION REPORT Health Protection AHEN-CQEUE7

PREMISES NAME Shahrayar Grill House		Tel: (604) 585-6802 Fax:
PREMISES ADDRESS 14752 108A Ave Surrey, BC V3R 1W8		INSPECTION DATE March 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Abdulrazzaq Abdulrazzaq, Tareq Al-Jumaili		NEXT INSPECTION DATE April 04, 2023
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (e.g. sliced vegetables and humus) were stored above 4 degrees C in the prep. cooler, which was at 6 degrees C. Corrective Action(s): Ensure cold potentially hazardous food is stored at or below 4 degrees C. Operator transferred the potentially hazardous food products to the second prep. cooler at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 6

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator still needs to provide an updated food safety plan. Corrective Action(s): Consultation is scheduled for next week on April 4, 2023 with the Operator for the food safety plan. Ensure to submit a food safety plan specific to the menu that includes identification of critical control points, critical limits, monitoring action, and corrective action; Correct within 1 week. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Prep. cooler was at 6 degrees C. 2. Beverage cooler (containing yogurt drinks) was at 5.5 degrees C. Corrective Action(s): Adjust, repair, or re-service the prep. cooler and beverage coolers to maintain them at or below 4 degrees C; Correct today. Operator informed they would contact a technician to re-service the above-noted refrigeration units. Ensure to keep the potentially hazardous food products at or below 4 degrees C; Correct immediately. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Both chlorine spray bottles were not labelled to identify the contents. Corrective Action(s): Operator labelled both chlorine spray bottles to identify the contents during the inspection. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Operator still needs to provide a sanitation plan specific to their operation. Corrective Action(s): Consultation is scheduled next week to review the requirements of the sanitation plan. Ensure to submit a sanitation plan within 1 week to the Environmental Health Officer for review and health approval. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in the upright cooler in the kitchen was inaccurate. Corrective Action(s): Replace the thermometer in the upright cooler with an accurate thermometer; Correct within 2 days. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operators do not hold valid FOODSAFE Level 1 or equivalent course training. One operator has expired FOODSAFE Level 1 course training. Corrective Action(s): Operator informed that they are taking a FOODSAFE Level 1 course taught in Arabic and can complete this within 1 month. Ensure that the Operator holds valid (unexpired) FOODSAFE level 1 or equivalent course training; Correct within 1 month. Provide an update to the Environmental Health Officer upon successfully completing the FOODSAFE Level 1 or equivalent course. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm (measured at 100 ppm) at the plate level. Chlorine test strips were available. Operator informed they monitor the chlorine sanitizer during the final rinse cycle of the dishwasher everyday. 2-compartment sink next to the dishwasher was supplied with hot and cold running water. 2-compartment prep. sink (near the cook line) was operational. Sink plugs were available. 100-200 ppm chlorine sanitizer was available in the spray bottle in the kitchen and front service area. Pre-cooked shawarma meat is obtained from an approved source, cold-held, and reheated to at least 74 degrees C prior to service. Probe thermometer was available. Upright cooler and second prep. cooler were at or below 4 degrees C. Domestic cooler (previously not in use) was removed from the food premises. Freezers were at or below -18 degrees C. Hot-held rice was at or above 60 degrees C. Flooring was upgraded in the dining area to laminate tiles. No signs of recent pest activity were evident at the time of inspection. Permit to operate was posted in a conspicuous location. Note: Professional cleaning of the ventilation hood panels (with currently accumulating grease debris) is scheduled within a week according to the Operator. These panels are also cleaned approximately every 10-14 days according to the Operator. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.