INSPECTION REPORT Health Protection JCHW-BCZPBD

PREMISES NAME Shawarma Palace		Tel: (778) 591 3399 Fax:
PREMISES ADDRESS 115 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE June 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese was thawing at room temperature Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler unit at 4C or less to prevent the growth of pathogens and or the formation of toxins. Cheese was moved to a cooler at 4C at the time of inspection. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep line cooler was at 6C to 7C. Ice was found building up along the back of the cooler. Pepsi display cooler was at 12C. Corrective Action(s): Service cooler and ensure it can maintain 4C or less on a consistent basis. Move yogurt based beverage to a cooler which is able to maintain 4C (states keep refrigerated). Correction date: June 17, 2019. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Upright cooler in kitchen was at 4C. -Freezer was at -15C. -Hot holding was greater than 60C. -Gravy made in a rice cooker was greater than 74C. -Shawarma meat in hot holding unit was greater than 74C. Secondary cook step carried out on flat grill. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizing solution in 3-compartment sink was at 200ppm. -Sanitizer spray bottle labelled and tested at 200ppm Quats. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw foods stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until September 26, 2020. -Please contact the inspector if you have any questions or concerns.