INSPECTION REPORT Health Protection CTIN-AUPVCD

PREMISES NAME Afghan Turkish Cuisine		Tel: (604) 563-4131 Fax:
PREMISES ADDRESS 422 Willingdon Ave Burnaby, BC V5C 5G4		INSPECTION DATE January 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Reza Hazrat		NEXT INSPECTION DATE January 11, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One pot of stewed lamb legs were being cooled in the sink filled with water. Owner said he has been cooling for 5 hours and temperature of lamb was 19C. Corrective Action(s): Reviewed proper cooling procedure. Please remove lamb legs to cool down on flat pan and sauce in the pot bathed in cold water for rapid cooling. Do not cool food for more than 6 hours. Cool from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sliced tomatoes and various salad ingredients as well as cream dessert in front display cooler is measured at 7.5-8C. Corrective Action(s): Please monitor food temperature and relocate food items to working cooler if it does not lower to 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut beef collected under donair machine was measured at 42C. Corrective Action(s): Operator placed beef on flat grill to reheat to 74C. Ensure to cut beef to order when there are fewer customers. Hot potentially hazardous food should be at 60C or hotter. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Inquired how manual warewashing is done and staff informed that they wash with detergent in one sink and then rinse off with water in second sink, then air dry after. Corrective Action(s): Use the 200ppm Quats from dispenser to fill up the clean, second sink. After washing with soap and rinsing off soapy water, place the dishware directly in the second sink of 200ppm Quats to sanitize for 2 minutes, then air dry. Recommend asking technician to bring you Quat test papers. Violation Score: 5

Non-Critical Hazards: Total Number: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Freezer unit displayed at -5C. Corrective Action(s): Please adjust as some of the pita bread products are soft, dessert is semi soft. Freezer should be -18C. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display cooler was measured at 8 to 8.2C. Corrective Action(s): Please adjust cooler temperature if it does not drop to 4C. If this does not work, call for cooler technician. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Female staff was wearing flip flop and working in the kitchen. Corrective Action(s): Food handlers should wear closed toe shoes. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Coolers: <4C Pop cooler: 5-6C Rice: 62 to 63C Donair meats >81C and are refried on flat grill by order after meat is shaved off Sauce: 64C Dishwasher (low temp): 50ppm chlorine at plate, test papers onsite Quats sanitizer in bottle measured at 200ppm No apparent signs of pest noted during time of inspection Back door was closed

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AUPVCD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.05 hour Specific comments: Sunfrie canola oil: 0% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment