INSPECTION REPORT Health Protection LKIM-CD6QMK

PREMISES NAME Parsley Doner		Tel: Fax:
PREMISES ADDRESS F17 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE April 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gulsah Suicmez		NEXT INSPECTION DATE April 08, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 34

Critical Hazards: Total Number: 6

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff was observed to remove chicken from donair rotating unit and begin to put meat into wrap without secondary cook step. CORRECTED DURING INSPECTION - EHO prevented staff from putting uncooked meat into wrap and was directed to conduct secondary cook step. . Corrective Action(s): Staff are to never serve meat directly from rotating unit without secondary cook step on grill. Even if customer requests directly from the rotating unit a secondary cook step is required. Discuss with all staff: it is a requirement for all meat carved from rotating unit to undergo secondary cook step on grill and reach 71 degrees Celsius prior to serving to customers as per the facility's own Food Safety plan. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO one item of frozen meat observed thawing on delivery cart, cooked rice in container on bottom of delivery cart, etc. Manager explained delivery had occurred earlier in the day. As it was currently the lunch rush staff had not placed items into cold storage and would not be able to until well after lunch rush. . Corrective Action(s): Ensure deliveries are put away into cold storage IMMEDIATELY upon arrival of delivery. If delivery is coming too late in the day discuss with owners. Deliveries must come at a time that enables staff to add items to cooler units as soon as possible. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Donair meat found in two tubs in cooler unit which had previously been on counter unit. Lack of adequate hot holding units at facility. This has been discussed at previous inspections. Throughout the inspection the staff were observed to use the fry warming unit to store cooked donair meat. This unit is not designed for inserts of meat to be placed into fry insert. Hot holding units are designed so that the inserts are to be directly in contact with the heat from below. The addition of another insert is a barrier to heat transfer. Cease this practice immediately. This has been discussed at previous inspection. This unit is meant for fries. . Corrective Action(s): Facility requires additional hot holding units. Counter top plug in hot holding for cooked donair meat. The facility does not use the hot holding units at the front where rice is located as this is not in close enough proximity to grill and donair rotating units. Obtain additional Hot holding units IMMEDIATELY. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not in use upon arrival of EHO. No rags observed throughout. Spray bottles were all located along corner hand sink. Lack of sanitizer solution in two compartment sink upon arrival of EHO. All sinks filled with dishes - some dirty, some clean. Last night's dishes were cleaned and left to dry in two compartment food processing sinks. Tongs, meat slicers and other frequently used utensils cleaned and sanitized once per day. . Corrective Action(s): Sanitizer solution is to be in third compartment sink at all times as facility lacks dishwasher. The sanitizer solution is to be used throughout the day. Only drying rack is to be used for drying dishware. The dishes should not be piled in the food processing sink. Clear off drying rack. Drying rack is NOT a storage area. All frequently used items such as tongs, meat slicers, etc. are to be washed-rinsed-sanitized-air dried every 4 hours or more frequently as required. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO 2 of the 3 hand sinks were blocked with mops and brooms. Upon arrival of EHO all three hand sinks lacked paper towels. . Corrective Action(s): Relocate all brooms and mops to dry storage room. The facility does not have the space to store 5 mops/brooms. Ensure all hand sinks are adequately supplied with liquid soap in dispensing unit, paper towels and both hot and cold running water. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to change gloves without hand washing. . Corrective Action(s): Staff are required to wash hands prior to changing gloves. Discuss more frequent hand washing with all staff Have one designated person handling cash and at least one person designated to food handling so that it assists with speed during lunch rush. Having someone at cash and at food means that person is now required to wash hands after each cash interaction during lunch rush. Staff will often forgo proper hand washing if a line occurs. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires organization. Upon arrival of EHO drying rack was full of equipment for long term storage, two compartment sink filled with drying, clean dishes from previous night, rolling cart with food items from delivery in middle of food preparation area, sinks filled with items except 1 of 5, Mop sink filled with bucket and brooms, etc. . Corrective Action(s): More storage is required. Cleaning of dishes from "warehouse"/commissary is not ideal. Discuss with owners transporting dirty dishes back to commissary to have items washed and sanitized in dishwasher. This restaurant was not set up for such large scale dishwashing which is why a commissary was required for the facility to operate properly. There is no room for such a large amount of dishes: no storage to keep clean dishes, small drying rack, no upper shelves, only three compartment sink. The space is extremely limited and therefore, so too are operations. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff present with FOODSAFE Level One. . Corrective Action(s): It is a legal requirement that one person at all times is present with FOODSAFE Level 1 or equivalent training. This is a repeat violation. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment NOTE: Discussed end of night procedure for leftover Donair Meat with Manager and no objections to process NOTE: Facility requires significant changes to operation. A High Hazard rating should not be occurring at every Routine inspection. Have owners contact FHA to discuss. Significant changes need to occur or progressive enforcement WILL occur.