INSPECTION REPORT Health Protection AMAC-D9PUXH

PREMISES NAME Zaaki Cuisine		Tel: (604) 544-7722 Fax:
PREMISES ADDRESS 589 6th St New Westminster, BC V3L 5V2		INSPECTION DATE October 3, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wissam Toma-Hermis		NEXT INSPECTION DATE 12 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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General sanitation is good. Hand sink has hot & cold running water, paper towels, and soap. 3 compartment sink available with Bleach used for sanitizing step. Sanitizer spray bottle readily available with 100-200 ppm Bleach sanitizer. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. Temperature logs were available and up to date. No signs of pests at time of inspection. Pest management plan in place. Fume hood cleaned and serviced. Staff on duty had a valid FoodSafe level 1 or equivalent certification. Staff tested on donair cooking Critical Control Cook Steps: * Secondary cook step after cutting meat from spit * * Cut outer part of cone when leftover meat being cooled down *