INSPECTION REPORT Health Protection ZDER-BJJVMF

PREMISES NAME Cazba Persian Grill		Tel: Fax:
PREMISES ADDRESS 904A - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE December 4, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ben Segari		NEXT INSPECTION DATE December 06, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 42

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 4 large covered transport containers of cooked rice noted at room temp in back storage room Corrective Action(s): Ensure all cooked food is maintained at/ below 4 C or at/above 60 C. All food transported from commissary kitchen must be transported at or below 4 C and once arrived stored at or below 4 C on-site. ***Food cannot be stored at room temp Cooked rice will be re-organized into coolers during inspection. Correction date: immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer bucket available in front kitchen with wiping cloths. Unlabelled spray bottle with sanitizer noted at front and back at 100 ppm chlorine. Corrective Action(s): Ensure sanitizer is maintained at 100 - 200 ppm chlorine with clean wiping cloths and changed every 4 hours or sooner if solution becomes dirty. All sanitizer/chemical containers must be labelled "sanitizer" or "bleach water" or whatever the contents are to inform the user of what it is and its purpose. Review with staff how to prepare solution and what surfaces must be sanitized regularly as per sanitation plan. -Spray bottle - half cap bleach per bottle of water -Bucket - 2 caps of bleach per half bucket of water = 100-200 ppm chlorine Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Vent hood panels are still covered in charred material and grease/oil creating a possible fire hazard Corrective Action(s): Ensure the vent hood removable panels are maintained in sanitary condition and cleaned regularly (weekly or bimonthly). Correction date: 2 days Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1.Downstairs storage room #3 has facility materials, containers, and utensils stored in boxes on the floor. 2. Back storage / prep area has food sitting on top of 2 comp sink and in prep sink Corrective Action(s): 1. Ensure all items stored in the facility and the storage room downstairs are stored at least 6 inch off the ground on a shelf. Install shelving in downstairs storage room. 2. Back storage/prep area requires prep table to store/prep food (transfer rice from transport containers to inserts). Space is limited due to electrical panel on the wall and grease trap on the floor however a solution must be found to accommodate the needs of this facility. Correction date: 1 week Violation Score: 9

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

Comments

Follow-up inspection to report #ZDER-BJHVUK -No improvements noted since last inspection except new wiping cloths available and a sanitizer bottle available at front kitchen. -Handsink was not blocked during inspection *Violations have been repeated and must be corrected by next inspection or progressive enforcement may be used - Correction Order Issued.