INSPECTION REPORT
Health Protection
CTIN-AS8TEF

PREMISES NAME
Afghan Turkish Cuisine
Tel: (604) 563-4131
Fax:
PREMISES ADDRESS
422 Willingdon Ave
Burnaby, BC V5C 5G4
INSPECTION DATE
October 17, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Halimah Ghanizhdah
NEXT INSPECTION DATE
October 24, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Issue Correction Order


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Low temperature dishwasher was dispensing 0ppm chlorine after three runs. Test strips onsite. Correction order issued.
Corrective Action(s): Follow FHA diagram provided to manually wash equipment and use single use containers and utensils to serve clients dining in. Continue this practice until correction order is rescinded. Use test stips to verify concentration.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handwash station has no paper towel.
Corrective Action(s): Paper towel refilled immediately. Ensure there is soap, paper towel, hot & cold running water available at all times.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed operator use alcohol sanitizer from between handling food as means to handwashing.
Corrective Action(s): Remove alcohol sanitizer dispenser from front handsink as alcohol sanitizer cannot replace handwashing for food handlers.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observed an opened can of stuff leaves stored in cooler.
Corrective Action(s): Transfer remaining food from opened cans into food grade containers.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Low temperature dishwasher is dispensing 0ppm chlorine. Correction order issues.
Corrective Action(s): Repair/replace dishwasher so it is able to dispense 50-100ppm chlorine.
Violation Score: 3

310 - Single use containers & utensils are used more than once [s. 20]
Observation (CORRECTED DURING INSPECTION): Folded aluminum foil used to remove cooked kebab off the flat skewer is being saved for reuse.
Corrective Action(s): All used aluminum foil discarded. Use tongs to remove kebab as discussed.
Violation Score: 3


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

Comments

General:
Handsink: soap, paper towel, hot & cold running water available
Coolers: <4C
Pop cooler: 5C
Braised lamb on stove: 67C
Rice: 62 to 65C
Donair cone on spit: 70-82C
Donair meats are shaved off and refried on the flat grill
Donair sauce: 64C
Dry storage is adequate
No apparent signs of pest noted during time of inspection
Back door is closed

*FHA manual warewashing diagram in English and Arabic provided to operator, please place by two compartment sinks.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: CTIN-AS8TEF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.05 hour
Specific comments: Golden Gate soft margarine: 0.5/80g= 0.625% trans fat
Sunfrie canola oil: 0% trans fat
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment