Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-AVKVAC
PREMISES NAME
Palmyra Mediterranean Grill
Tel: (604) 585-7733
Fax:
PREMISES ADDRESS
167 - 10020 152nd St
Surrey, BC V3R 8X8
INSPECTION DATE
February 1, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Adnan Wasouf
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink near the prep. table in the back area lacked paper towels.
Corrective Action(s): Operator replaced the paper towels at the time of inspection. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels to enable proper handwashing.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
Observation: Carpet pieces were observed inside the food service establishment (where the upright cooler and dry storage shelving is located). Operator mentioned that they placed the carpet pieces to prevent staff members from slipping.
Corrective Action(s): Remove the carpet from the food storage/food preparation/equipment storage areas of the food premises. Ensure all construction materials remain impermeable to moisture, easy to clean, durable, smooth, and nontoxic as this is a regulatory requirement. Operator mentioned that they would look into obtaining a more washable and impermeable"anti-slip" rubber mat. Please update the district EHO within 2 weeks for a follow up inspection.
Violation Score: 1

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. A box of tomatoes was observed stored next to a bowl containing raw marinated meat (chicken), which is of concern was raw meat juices (with potential harmful bacteria) can drip onto the tomatoes (a ready to eat food without a cooking step) and contaminate them.
2. Bottles of vinegar were stored with several Clorox bottles.
Corrective Action(s): 1. Ensure raw meat is stored either below or completely separately from ready to eat food to prevent any cross-contamination issues. Operator moved the raw meat and placed it with a large separation (on the opposite shelf) from the tomatoes and reviewed this with a staff member as well.
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Note: Operator mentioned that they will purchase a separate cooler to store the vegetables / ready to eat food completely separately from the raw meat. Please ensure the cooler is commercial grade, able to maintain a temperature at or below 4 degrees C / 40 degrees F, and is equipped with an accurate thermometer.
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2. Staff member stored the Clorox bleach on a cabinet designated for the cleaning agents/chemicals. Ensure all cleaning agents and sanitizing agents are stored separately from food storage/preparation areas.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): Woven baskets were being used to store utensils.
Corrective Action(s): Ensure all food equipment/storage containers are made of easy to clean, durable, impermeable, smooth, and non-toxic materials. Operator removed the woven baskets and placed the utensils inside a washable container.
Violation Score: 3

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

Handsink near the front area and handsinks in the washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels.
100 ppm chlorine sanitizer was available in the spray bottle.
Prep. cooler and upright two door cooler were at or below 4 degrees C.
Drinks cooler only contained pop inside it (no food).
Freezer was at or below -18 degrees C.
Hot-held food was at or above 60 degrees C.
A secondary cook step was in place for the meat shaved from the cone and placed into the hot-holding unit.
No signs of recent pest activity were observed at the time of inspection.
Operator has sealed a hole near the prep. table.
Traps were still setup.
Food storage areas, food preparation surfaces, and refrigeration units were in a clean condition at the time of inspection.

Note: FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018. The Operator and at least one staff member on shift in their absence must maintain valid FOODSAFE training.