INSPECTION REPORT Health Protection MTRG-AEPQG2

PREMISES NAME Mediterranean Pita Bakery		Tel: (604) 592-6868 Fax:
PREMISES ADDRESS 4 - 12950 80th Ave Surrey, BC V3W 3B2		INSPECTION DATE October 13, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Salah Farrage		NEXT INSPECTION DATE October 20, 2016
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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): No corrections entered

Comments

Follow up inspection to ABAN-ACNSSK. During time of inspection, facility was not in operation. Facility operates as FO (food processing for pita breads) and FE1 (restaurant). Operator informed that he plans to fully open facility on October 24th 2016. Before opening facility the following actions are required by the operator. Food Processing: (production of baklava and pita breads) - Ensure all food processing equipment is in good working order - Ensure all food processing equipment is serviced and that it is properly cleaned and sanitized - Ensure chemicals used for cleaning and sanitized is available at all times - Ensure to keep all foods stored at least 6" off the floor Restaurant: - Ensure all equipment is in good working order and maintaining adequate cold holding/ hot holding temperatures - Ensure sanitizers for cleaning food contact surfaces are available at all time - Ensure all surfaces used are food-grade, easily cleanable and impervious to moisture - Ensure ALL equipment/ utensils in facility can be adequate cleaned and sanitized (operator must prove that these steps can be accomplished or new equipment/utensils will be required) General: - Ensure that all handwashing stations are equipped with hot/cold running water, liquid soap and paper towels - Ensure that Pest Control Operator (ORKIN) reports are available for Environmental Health Officer - Ensure garage door is kept closed at all times - Ensure any items unnecessary to facility is removed - A list of all foods being sold from this facility is required (menu items, pita breads, etc) Notes: - Vinegar and water CANNOT be used as sanitizer, must use bleach solution with concentration of at least 100ppm or QUAT solution with concentration of at least 200ppm - Environmental Health Officer to check 'Food Safety Plan' to verify that foods being sold/produced on-site have been approved