INSPECTION REPORT Health Protection KKIM-CMBSYE

PREMISES NAME Ayoub's Dried Fruits and Nuts		Tel: Fax:
PREMISES ADDRESS 4162 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE December 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amir Hossein		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Dough rolling machine in the back kitchen observed with flour debris. Corrective Action(s): - Staff stated this has been used about a month ago and equipment gets cleaned before usage. Ensure to clean & sanitizer immediately after each usage. Staff to clean the machine immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Chlorine sanitizer available in spray bottle bleached out the test strip. Corrective Action(s): - The solution bleaching out the test strip indicates that the sanitizer is too strong (over 200ppm). Ensure to mix half a cap of domestic bleach to the spray bottle full of water. Ensure to equip a test strip for chlorine. 100-200ppm is the allowed range. Sanitizer was diluted at the time of inspection to measure 100ppm with test strips. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All handsinks are fully equipped. Display containers for fruits/nuts appear to be in sanitary condition. Staff to ensure the containers are cleaned & sanitized once emptied. Scooping & packing is only done by the staff on request and customers are not allowed to portion the food items themselves. 3 compartment sink available and plug is available. Ensure to follow 3 compartment manual dishwashing method of wash, rinse and sanitizing. All coolers at 4C or below. No signs of pest observed at the time of inspection. *Ensure the roasting area ventilation hood gets professionally cleaned routinely. Notable amount of dust build up observed in the vent unit and in ceiling vents in the area. *Discard cardboard boxes in the washroom. Do not collect the used cardboard boxes in the washroom. Staff to ensure they can discarded routinely to prevent accumulation.