INSPECTION REPORT Health Protection LKIM-BD8RZA

PREMISES NAME UR Restaurant		Tel: Fax:
PREMISES ADDRESS 14752 108A Ave Surrey, BC V3R 1W8		INSPECTION DATE June 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Abbas Al-Dulaimi		NEXT INSPECTION DATE June 18, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish. Unknown when dishware of restaurant was last sanitized. CORRECTED DURING INSPECTION - All dishware to be soaked in sanitizer solution for 2 minutes. Sink set up with sanitizer solution for soaking dishware. . Corrective Action(s): Obtain test strips for testing dishwasher daily. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is not drawing sanitizer solution through tubing. Tubing may be worn and may be in need of replacement. . Corrective Action(s): Have dishwasher serviced IMMEDIATELY. . Violation Score: 15

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

Comments

COMMENTS - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Secondary cook step for Donairs occurring - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Receipts available for inspection - Inspected for lamb - 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 - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Obtain dishwashing test strips and test dishwasher DAILY - this will prevent facility from uknowingly using a broken dishwasher and having to re-sanitize entire restaurant worth of dishware. .