INSPECTION REPORT
Health Protection
230158

PREMISES NAME
Afghan Turkish Cuisine
Tel: (604) 563-4131
Fax:
PREMISES ADDRESS
422 Willingdon Ave
Burnaby, BC V5C 5G4
INSPECTION DATE
April 28, 2017
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Halimah Ghanizhdah
NEXT INSPECTION DATE
May 05, 2017
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

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Large pot of lamb soup found in the undercounter cooler inside the kitchen measured at internal temperature of 15 deg. C for > 2 hrs. (made last night as per operator)
Corrective Action(s): Discarded at the time of inspection. Ensure to cool down from
1) 60 deg. C - 20 deg. C within 2 hrs or less then
2) 20 deg. C - 4 deg. C within 4 hrs or less.
Reduce the volume of food into shallow containers, use ice bath, or ice wand to properly cool down hot food items.
proper cooling process is important to remove heat from food quickly enough to prevent bacterial growth.
Violation Score:

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Garlic sauce with egg whites (12.4 deg. C), hummus (8.8 deg. C) and yogurt sauce (14.9 deg. C) in the display cooler with internal temperatures all above 4 deg. C for over >= 2 hrs (made at 10:00 am as per operator)
Corrective Action(s): Discarded at the time of inspection. Ensure to store cold potentially hazardous food at 4 deg. C or less. Use food grade thermometer to monitor the temperature of these items to minimize bacterial growth.
Violation Score:

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Donair sauce hot held at internal temperature of 50.1 deg. C for >2 hrs (made at 10:00 am as per operator)
Corrective Action(s): Discarded at the time of inspection. Ensure to store hot potentially hazardous food at min 60 deg. C to minimize bacterial growth.
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink in the server station not equipped with paper towels
Corrective Action(s): All handsinks must be equipped with hot/cold water, liquid soap and paper towels to properly wash hands.


Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw meat found stored on top of raw onions in the kitchen slide cooler.
Corrective Action(s): Raw meat, must be stored on the bottom and raw vegetables or Ready to eat food items must be stored on top. to prevent contamination from raw meat juices.
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food utensils, debris, etc found behind and underneath of the equipments (cookline, coolers, freezers etc)
Corrective Action(s): Ensure to clean these areas noted above to maintain in a sanitary condition.
Correction date: Immediately
Violation Score:

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1)Floor tiles in the kitchen are cracked
2) Counter beside the stove is made of unfinished wood.
Corrective Action(s): These areas must be smooth, easy to clean, durable and impervious to facilitate cleaning and maintain in sanitary manner.
Correction date: Immediately
Violation Score:

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Items (paper, equipment, utensils) stored on the ground in front of dessert display case
Corrective Action(s): Remove items that are not required for operation.
Correction date: Immediately
Violation Score:


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

Comments

This inspection done by EHO student.
Comments:
-Kitchen slide cooler at 2 deg. C
Kitchen reach-in freezer at -18 deg. C
Kitchen undercounter cooler at 0 deg. C
Drink coolers at 3 deg. C
Hot holding of rice at 65 deg. C brown rice at 70 deg. C

-Sanitizing bottle with 200 ppm QUATs
-Handsink in the kitchen equipped with hot/cold water, soap, paper towel
-Low temperature dishwasher at 50 ppm chlorine
-No evidence of pest activity was observed
-Operator is food safe certified

-Donairs undergo secondary cook step prior to serving