INSPECTION REPORT Health Protection JCHW-C8SSJJ

PREMISES NAME Palmyra Mediterranean Grill		Tel: (604) 585-7733 Fax:
PREMISES ADDRESS 167 - 10020 152nd St Surrey, BC V3R 8X8		INSPECTION DATE November 15, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Adnan Wasouf		NEXT INSPECTION DATE November 22, 2021
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Grilling oven for the lamb was not on at the time of inspection. Heating element and lamb was at 27C. Corrective Action(s): Donair cooking oven must be kept on at all times. Heating element was relit and turned back on at the time of inspection. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding of lamb was at 48C. Corrective Action(s): Hot potentially hazardous foods must be stored above 60C to prevent the growth of pathogens and or the formation of toxins. Lamb was reheated on the grill to greater than 71C and hot held at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer present in the food preparation area at the time of inspection. Corrective Action(s): Bleach at 100ppm to 200ppm must be available in each food preparation area to allow food contact surfaces to be properly sanitized. Bleach from the customer area was moved to the kitchen at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was too strong - resulted in the test strip bleaching out. Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Concentrations in excess of 400ppm may be toxic for humans. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed.

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

Comments

-Prep cooler was at 4C (top and bottom). -Back double door cooler was at 4C. -Back single door cooler was at 4C. -Front beverage cooler (dairy) was at 4C. -Upright freezer was at -19C. -Donair meat undergoes a secondary cook step on the grill. -Staff stated there is no leftover donair meat at the end of the day. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored separately from ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until March 19, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.