INSPECTION REPORT Health Protection JCHW-BKMRQF

PREMISES NAME Adana Grill		Tel: (604) 503-3143 Fax:
PREMISES ADDRESS 13647 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 8, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Azad Seddiq		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of donair meat in the under counter cooler by the far end of the kitchen was at 8C. Cooler unit was at 8C. Corrective Action(s): Cold potentially hazardous foods must be stored at 4C or less to prevent the growth of pathogens and or the formation of toxins. Donair was discarded by the operator at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen chicken was thawing in standing water. Corrective Action(s): Frozen foods need to be thawed under cold running water or in a cooler unit at 4C or less. Chicken was placed under cold running water at the time of inspection. Violation Score: 1

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

Comments

-Follow-up inspection to December 12, 2019. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Equipment and utensils were found to be clean and sanitary at the time of inspection. -Prep cooler by the grill area did not have any potentially hazardous foods at the time of inspection. Cold potentially hazardous foods were stored in adjacent cooler at 3C. -Double door under counter cooler (far end) was at 8C. Either service or repair cooler or not use the cooler for the storage of potentially hazardous foods. -Handwash stations were supplied with hot and cold running water, liquid hand soap, and single use paper towels. -No foods stored on the floor at the time of inspection. -Please contact the inspector if you have any questions or concerns.