INSPECTION REPORT Health Protection ZDER-C6NTFT

PREMISES NAME Cazba Persian Grill (Brentwood Town Centre)		Tel: Fax:
PREMISES ADDRESS 12 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 8, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Behrouz Sigari		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 No
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)

Code 401 noted on Initial inspection # 251857 of Mar-04-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) Under coutner "coca-cola" cooler missing from front area. 2) paper towel dispenser is incorrect type - only domestic counter top paper towel dispensing unit at front handsink. Wall mount paper towel dispensing unit to arrive March 08/2021 - install wall mount paper towel unit at front handsink Correction: Code 302 noted on Routine inspection # ZDER-C68VMX of Aug-25-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer available at back prep kitchen 2. Sanitizer spray bottle located under hot hold unit - only used at end of day 3. Sanitizer spray bottle noted >200 ppm chlorine 4. Bucket of water with dirty cloth in sink used to wipe down surfaces around grill Correction: Ensure 100-200 ppm chlorine solution is available in all food prep areas (front & back kitchens). All sanitizer solution in buckets should be changed out every 4 hours or sooner if solution becomes dirty. 1. Noted above 2. Sanitizer must be used after each task or as surfaces become dirty throughout operation not just at the end of day. 3. Ensure solution is maintained between 100 - 200 ppm chlorine. 4. Spray bottle is not a good option around open food on display - replace spray bottle and bucket of water with sanitizer bucket and clean cloth. Keep cloth in solution after each use.

Comments

Follow-up inspection to report #ZDER-C68VMX -Sanitizer available in bucket at front and back of house with wiping cloths *Ensure sanitizer solution is replenished every 2 hours or when solution becomes soiled/cloudy/dirty *Change out wiping cloths regularly as they become dirty throughout the day *Keep sanitizer within arms reach of food prep areas / easy access -Sanitizer spray bottle labeled "bleach" noted in back prep areas -Apron placed on hook on side wall -Small prep table moved back to intended area -New large prep table yet to be purchased - owner has been informed and space has been prepared -Handsink available with hot & cold water, liquid soap and paper towel *Ensure all supplied are replenished when supplies run out. *Ensure sinks are free of obstructions -Back kitchen appears to be maintained in sanitary condition - better organized -Front hot hold display - all foods are maintained at or above 60 C during inspection. Food is kept hot in large hot hold steam unit until placed in display unit. -Dried cranberries heated up in microwave noted at 87 C with probe. *Ensure all foods reheated in microwave are temperature checked to have reached a proper re-cooking temp of over 74 Review still required: -Back area still will need a dedicated prep sink - review options with Fraser Health district EHO *Food prep still conducted in 2 comp dishwashing sink *Sink does appear to be prep of dirty dishes at time of inspection