INSPECTION REPORT Health Protection JCHW-CW2Q7G

PREMISES NAME Palmyra Mediterranean Grill		Tel: (604) 496-0448 Fax:
PREMISES ADDRESS 167 - 10020 152nd St Surrey, BC V3R 8X8		INSPECTION DATE September 26, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adnan Wasouf		NEXT INSPECTION DATE September 29, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 66

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chicken and beef cone (not frozen cones) from the previous night were placed in the walk-in cooler and returned to the donair grill to cook this morning. Corrective Action(s): At the end of the night, raw meat cones must be discarded or used up. Cones can be used up by shaving the meat it off the cone, undergoing a secondary cook step, and hot hold/serve or it can be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less and reheated to 74C prior to service/hot holding the next day. BCCDC Guidelines regarding the safe handling of raw cones of meat was previously provided to the operator. Chicken and beef cones discarded at the time of inspection. Violation Score: 25 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice (40C) and two inserts of meat (18C) were being reheated in hot holding units at the time of inspection. Corrective Action(s): Potentially hazardous foods must be heated to greater than 74C rapidly and hot held at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Rice and meat were reheated to greater than 74C at the time of inspection. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat in the hot holding unit was at 18C and rice was at 40C. This is a repeat violation. Corrective Action(s): Hot foods must be held at or above 60C to prevent the growth of pathogens and/or the formation of toxins. Do not use hot holding units to reheat foods. Foods were reheated to greater than 74C and hot hold at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station and washroom handwash station did not have single use paper towels. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were refilled at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs were stored above produce. Corrective Action(s): Raw meats/eggs must be stored below or separately from ready-to-eat foods to prevent potential contamination of foods. Eggs were moved to the lower shelf at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Customer area sanitizer spray bottle was unlabelled and back area had an unlabelled spray bottle. Corrective Action(s): All containers must be labelled to identify their contents in order to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed. Violation Score: 3

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

Comments

-Front prep cooler was at 4C (top and bottom). -Back upright coolers were both at 4C. -Customer area meat cooler was at 3C. -Customer area beverage cooler was at 4C. -Back area upright freezer was at -16C. -Customer area freezer was at -13C. -3-Compartment sink used for cleaning and sanitizing. Bleach and sink plug available. -Bleach sanitizer spray bottles were at 200ppm. -FOODSAFE Level 1 equivalence valid until May 21, 2028 -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVI-19