INSPECTION REPORT Health Protection ABAN-AWETGZ

PREMISES NAME Pacific Kabab Hut & Catering		Tel: (778) 861 6482 Fax:
PREMISES ADDRESS 10731 King George Blvd Surrey, BC V3T 2X6		INSPECTION DATE February 28, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Maria Azizi & Bahrooz Azizi		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling fan has heavy accumulation of dust and grease on propellers. Corrective Action(s): Clean ceiling fan thoroughly. Remember to clean hard to reach areas and areas that are out of sight on a regular basis. To be corrected by March 1, 2018. Violation Score: 3

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

Comments

Routine Inspection: - All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers maintained at or below 4 degrees Celsius. Freezers maintained at or below -18 degrees Celsius. Hot holding maintained above 60 degrees Celsius. - Bleach solution in spray bottle = 200 ppm. - QUATS sanitizer in spray bottle = 200 ppm. - Reminder for cooking donair and shawarma: Donair and shawarma require a secondary cook step after being sliced off the cone. Meat is to be cooked to an internal temperature of 74C, then placed into hot holding at or above 60C.