INSPECTION REPORT Health Protection LKIM-CJ3LRZ

PREMISES NAME Afghan Turkish Cuisine		Tel: (604) 563-4131 Fax:
PREMISES ADDRESS 422 Willingdon Ave Burnaby, BC V5C 5G4		INSPECTION DATE September 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Reza Hazrat		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One insert in hot holding unit below 60. Internal temperature observed to be at 55 degrees Celsius. CORRECTED DURING INSPECTION . Corrective Action(s): Ensure hot holding unit is maintained at 60 degrees Celsius. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine CORRECTED DURING INSPECTION Dishwasher needed to be run 10 times to reach 50 ppm Chlorine. . Corrective Action(s): Ensure dishwasher is run daily. If the dishwasher is not used daily the line will dry. This may impact the operation of your dishwasher. Test strips available for use. Ensure dishwasher is tested daily. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Few rodent droppings observed. . Corrective Action(s): Continue to monitor for pests. Owner discussing sealing external holes with landlord. Continue to clean and seal any holes that are found. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - 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 - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - screen fully covers entrance - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection