INSPECTION REPORT Health Protection JCHW-CJ4RUU

PREMISES NAME Palmyra Mediterranean Grill		Tel: (604) 585-7733 Fax:
PREMISES ADDRESS 167 - 10020 152nd St Surrey, BC V3R 8X8		INSPECTION DATE September 9, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Adnan Wasouf		NEXT INSPECTION DATE September 16, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit was at 37C and 45C. Hot holding unit was set to maximum setting. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Foods were heated to greater than 74C and hot holding was time tracked (foods cannot be stored in the broken hot holding unit for more than 2 hours) Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bleach was too strong - resulted in test strip bleaching out. 2) Garbage bag was used to cover dough. Corrective Action(s): 1) Ensure bleach sanitizer is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic for human health. To prepare 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Bleach at 200ppm was prepared at the time of inspection. 2) Discontinue the practice of using garbage bags to cover foods. Garbage bags have chemicals which may potentially contaminate the foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit was set to maximum and was unable to maintain the tempreature of foods at/or above 60C Corrective Action(s): Replace hot holding unit to ensure hot potentially hazardous foods are maintained at/or above 60C on a consistent basis. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemicals were 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. Violation Score: 3

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

Comments

-Front prep cooler was at 4C (top and bottom). -Back double door cooler was at 4C. -Back single door cooler was at 1C. -Customer area cooler was at 4C. -Under counter freezer was at -15C. -Customer area double door freezer was at -18C. -Shawarma meat undergoes a secondary cook step after being shaved off the cone. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored separately and below 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 supplied 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 COVID-19.