INSPECTION REPORT Health Protection ALUI-BCZSRW

PREMISES NAME Dawood's Meat & Pizzaria		Tel: (604) 780-0776 Fax:
PREMISES ADDRESS 101 - 14620 64th Ave Surrey, BC V3S 1X7		INSPECTION DATE June 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Basil Doud		NEXT INSPECTION DATE June 20, 2019
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No plugs in use/present at 3 compartment sink. 2) No bleach water available in surface sanitizer spray bottle. Corrective Action(s): 1) As discussed, all utensils/dishes/equipment must be washed, rinsed, and sanitized in your 3 compartment sink. In order to do this, you will need to fill the 1st compartment with a mxiture of soap and water, and the 3rd compartment with a mixture of bleach/water (1/2 tsp bleach per 1 liter of water). You need your sink plugs to be able to do this. Ensure sink plugs are always available and in use when washing dishes. 2) Operator prepared bleach solution during inspection, which achieved 100 ppm chlorine residual. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Newly added chicken frying machine (and batter equipment) present. Operator has not provided food safety plan for frying chicken. Corrective Action(s): Submit the food safety plan for your new fried chicken menu item. Correct by; Today Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Newly added fried chicken deep fryer and batter machine. Ensure to submit sanitation plan for these items. Corrective Action(s): Ensure to submit sanitation plan for these newly added equipment which describes how they will be cleaned/sanitized and how frequently. Correct by; Today Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe has expired. Corrective Action(s): As discussed, he will need to re-take FoodSafe level 1. It is a requirement for all operators to have FoodSafe level 1. In addition, if they are absent from their premises, they must have at least 1 person on site at all time who has FoodSafe level 1. Correct by: this week Violation Score: 1

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

Comments

Note: Operator has added a vent-less deep frying unit to fry chicken, as well as equipment to batter their chicken. New equipment/menu items must not be added without health approval first. See above violation codes for corrective actions required. Currently, the batter station is very close to the pizza oven station and there is a risk as this is where raw meat is battered. Discussed with operator regarding re-arranging the equipment to ensure that there is no raw meat close to the pizza prep area. All fried chicken is made to order only (no hot holding of fried chicken). Handsink equipped with liquid soap and paper towels Prep cooler is not in use (used to store utensils/equipment, as well as for prep space). As discussed, this may need to be removed as your kitchen has limited space and if your prep cooler is not needed for cold food storage, then it can be replaced by a prep table. White upright cooler is at 3.2 deg C Black door upright cooler at 3.9 deg C No signs of pests at time of inspection.