INSPECTION REPORT Health Protection 233652

PREMISES NAME Ayam Zaman Restaurant		Tel: (604) 544-2926 Fax:
PREMISES ADDRESS 116 - 1090 Lougheed Hwy Coquitlam, BC V3K 6G9		INSPECTION DATE May 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Muhammed El Huseyin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # 233651 of May-08-2023 Food not cooled in an acceptable manner [s. 12(a)] Observation: Two large pots of soup observed in the walk-in cooler. Supervisor and staff stated that food is cooked in the pots, left at room temperature for 3 hours, then transferred to cooler. Given the thickness and large volume of the soup product, there is potential for time/temperature abuse leading to microbial growth to large numbers. Corrective action: Ensure the internal temperature of food drops from 60 deg. C to 20 deg. C in under 2 hours. Option of adequate cooling include: 1) Shallow metal containers 2) Ice wands 3) Ice baths Date To Be Corrected By: Immediately Correction: Code 204 noted on Routine inspection # 233651 of May-08-2023 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Chicken donair is cooked from fresh (not frozen). There is potential for microbial growth due to time/tempt abuse. Note: Chicken marinated on premises and secondary cook step done. Corrective action: freeze all donair products and cook from frozen. *refer to BCCDC guidelines for more information. Date To Be Corrected By: Immediately Correction:

Comments

Follow-up inspection to #233651 -Shallow metal containers purchased and used for adequate cooling -no potentially hazardous food stored in bar undercounter cooler. Staff aware that it does not function. Unit will be repaired soon. -all cleaning rags stored in bleach solution (@100ppm) ***Purchase test strips to ensure correct concentration (1/2 cap bleach for every bucket of water) -sanitizer buckets/bottles available throughout kitchen area -hand wash sinks at bar & kitchen accessible -All dishes washed in mechanical dishwasher (>50ppm Chlorine in final cycle) *** items brought to bar to allow for air drying as they are used at bar -all food items in cooler/freezer were covered -Rear door closed --> door screen measurement done and ordered. -->weather strip to fill gap also ordered. -Boxes of containers removed -->improved organization, no clutter -chicken donair cooked from frozen Note (ACTIONS) ***Improved overall sanitation; however, food debris and dust buildup still observed in edges and base of shelves, cook line, and walk in cooler. Deep clean entire premises regularly **Temperature logs started but not monitored daily. Check/record temp of all cooling units 2x daily. *Significant ice build up in walk-in freezer which may prevent adequate function -->please have the unit inspected for maintenance -->part ordered and waiting on repair