INSPECTION REPORT Health Protection 257023

PREMISES NAME Mashawee Lebanese Grill		Tel: (778) 294-0206 Fax:
PREMISES ADDRESS 2 - 1558 Johnston Rd White Rock, BC V4B 3Z7		INSPECTION DATE May 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mustapha Hassoun		NEXT INSPECTION DATE 6 Months
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dish washer was not achieving 71C on plate surface during final rinse cycle. Additionally no sanitizer solution present in 2 compartment sink. Inadequate dish washing may not destroy pathogenic bacteria or other organisms that could contaminate other products and spread to the public. Corrective Action(s): Staff filled a compartment of 2 compartment sink with 100ppm chlorine solution. Directed staff that sanitation step should last 2 minutes and use Fraser Health poster as a guide. Follow up if staff intend to use dishwasher, service or repairs be required to achieve 71C temperature at final rinse on plate surface Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops and spoons observed laying flat inside dry food product. This is a point where cross contamination can occur. Corrective Action(s): Store scoops and spoons outside of food products. Violation Score: 3

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

Comments

2 door cooler (near dining) temperature = 1C 2 door cooler (in kitchen) temperature = 2C 2 door freezer temperature =-20C Insert prep cooler ambient temperatures ranged from 2 - 6C internal temperatures of potentially hazardous foods registered at or bel 4C (Reminder: keep lids on inserts when not in use). Under counter unit of prep cooler temperature = 1C Meat hot holding units internal temperatures above 60C Rice hot holding units registered above 60C (internal) Soup hot held at 63C Beef kabob off the frill registered internal temperature of 78C Under counter freezer drawer temperature at -18C 2 step cooking for meats on stir, staff indicated they cook the meat on the grill after shaving meat product. Bleach solution available in premises, bucket with cloth and spray bottle registered 200ppm chlorine. Dishwasher and 2 compartment sink (see code 302) General sanitation satisfactory at time of inspection Fraser Health permit posted Food Safe Level 1 or equivalent met at time of inspection Temperature logs maintained and available for review.