INSPECTION REPORT Health Protection JCHW-D2AT24

PREMISES NAME Lazeez Pizza and Kabob House		Tel: (604) 498-2298 Fax:
PREMISES ADDRESS 303B - 9014 152nd St Surrey, BC V3R 4E7		INSPECTION DATE February 9, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nasir Ahmadi		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): 1) Staff member stated donair is shaved off the cone and placed immediately into hot holding. 2) Staff member stated the frozen cone is cooked partially and the grill is turned off and the donair cone is cooled and reused later in the day. Corrective Action(s): 1) All meat shaved from the donair must undergo a secondary cook step to verify the meat has been cooked. Foods must be coked to 71C/74C prior to hot holding. Meat in the hot holding unit was cooked on the grill at the time of inspection. 2) Frozen cones cannot be cooled and reused - the cone is too large to allow the centre to properly cool to 4C, which may allow for the growth of pathogens and/or the formation of toxins. Cone must be continuously cooked and the shaved meat must undergo a secondary cook step. Following this, the meat can be hot held at/or above 60C or cooled rapidly from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. The cooled meat can then be reheated to 74C and served or reheated to 74C and hot held above 60C. Grill was turned back on at the time of inspection and the cone was continually cooked. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle had no detectable bleach concentration. Corrective Action(s): Bleach sanitizer must be at 100ppm to 200ppm to properly sanitizer food contact surfaces. To prepared 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) One spray bottle of bleach was too strong and bleach out the test strip. 2) Onions, rice and potatoes were stored on the floor. Corrective Action(s): 1) Ensure bleach is maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Concentrations in excess of 200ppm are considered toxic. Bleach was prepared at 200ppm at the time of inspection. To prepare 200ppm bleach, add 1/2 teaspoon bleach per litre of water. 2) Ensure foods are stored off the ground and protected from potential contamination. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottles were labelled as Quats sanitizer. Corrective Action(s): Ensure spray bottles are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member on-site did not have FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one staff member in the facility must have FOODSAFE Level 1 or equivalent training. Operating the facility without staff on-site with FOODSAFE Level 1 or equivalent training may result in the issuance of a Violation Ticket in the amount of $230. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Front prep cooler was at 4C (top and bottom). -Front under counter cooler was at 2C (currently empty). -Pizza prep cooler was at 4C (top and bottom). -Upright freezer was at -18C. -Front chest freezer was at -14C. -Front upright freezer was at -15C -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -Please contact the inspector if you have any questions or concerns. -Signature not required.