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Cazba Persian Grill (Brentwood Town Centre)

12 - 4567 Lougheed Hwy, Burnaby · Restaurant

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Cooked rice was stored at room temperature above 4C. Operator noted there is no space to store the rice in the cooler.
      • 2. Foods in a single door display cooler next to the kitchen exit door were stored in a cooler measured at above 4C.
      • Corrective Action(s):
      • 1. Cooked rice was heated to 74C in a microwave and transferred into a hot-holding unit that achieved and maintained at 60C or above.
      • - Ensure potentially hazardous foods are never stored at room temperature as this temperature supports the growth of pathogens and may lead to foodborne illness.
      • 2. All foods in the cooler were moved into other coolers that achieved and maintained at 4C during the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Surface sanitizer in a small plastic bowl measured above 200 ppm chlorine.
      • Corrective Action(s):
      • - Sanitizer bowl was replenished and measured at 100 ppm chlorine.
      • - Ensure chlorine test strips are used regularly to monitor the sanitizer concentration.
      • - A high concentration of surface sanitizer may leave reside on food contact surfaces and lead to potential food contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • - Rodent droppings were observed underneath the shelving units in the storage room. There were no food stored in this room. The rodent activity appears to be due to food stored in neighboring food stalls' storage rooms.
      • Corrective Action(s):
      • - Remove all rodent droppings and disinfect the affected areas to avoid attracting more pests.
      • ***Date to be corrected by: today***
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Single door display cooler located next to the kitchen exit door measured at 8C.
      • Corrective Action(s):
      • - Repair the cooler.
      • - Do not store any foods in this cooler until it can achieve and maintain at 4C or below.
      • ***Date to be corrected by: as soon as possible; email/contact EHO once it is repaired***
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ventilation hood has heavy grease accumulation.
      • Corrective Action(s): Clean the ventilation hood within two weeks and contact Fraser Health afterwards.
      • Violation Score: 9
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rodent bait traps observed in the kitchen. Remove immediately, since these types of traps are not allowed in food preparation or storage areas.
      • Corrective Action(s): Remove today. Alternate types of mouse traps are acceptable if they do not contain poison in the trap.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The ventilation hood has significant grease accumulation. It does not appear to be ventilating vapours properly. Ensure that the ventialtion hood is cleaned and that it is adequate for the vapours/ smoke produced by cooking.
      • Corrective Action(s): 2 weeks.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted on the back door which could lead to the entry of rodents into the faciltiy
      • Corrective Action(s): Fix within 2 weeks.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The cooler that is located underneath the cooking equipment is not working and is turned off. No food is stored inside this cooler.
      • Corrective Action(s): Fix within one week and call Fraser Health for a follow up inspection when it is < 4 C.
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution was prepared during the inspection and had 100 ppm chlorine.
      • Corrective Action(s): Corrected.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility lacked sanitizer solution for surfaces. Staff explained that spray bottles were disposed of accidentally.
      • CORRECTED DURING INSPECTION.
      • Sanitizer solution made on site. 200ppm chlorine observed.
      • .
      • Corrective Action(s): Obtain additional sanitizer spray bottles
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Items observed on floor in hallway and storage area.
      • .
      • Corrective Action(s): These items are to be stored up off floor. Floor is unsuitable for storage.
      • Obtain additional storage shelving for facility.
      • .
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: The wooden blocks used to separate skewers need to be addressed. The items are dirty and require scrubbing. Additionally, raw wood is not a suitable material as it is absorbent and difficult to clean.
      • .
      • Corrective Action(s): Replace wooden blocks with more suitable material or seal items with paint/sealant.
      • .
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Permit fees are owing in the amount of $150.00
      • Corrective Action(s):
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw red meat stored above raw salmon. CORRECTED DURING INSPECTION
      • Raw meat stored above ready to eat sauces.
      • .
      • Corrective Action(s): The facility should ensure raw red meat is stored on bottom shelves.
      • Sauces should be stored in vegetable cooler to protect against contamination.
      • Cold storage space is limited at facility. Facility should obtain additional cooler unit for storage.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required. Food splatter on some walls and rice on lower shelf observed.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO the raw meat in the under grill cooler unit was found to be at temperatures of 18-22 degrees Celsius.
      • The cooler was not on. It was explained that the staff believed they had accidentally turned off the cooler unit while cleaning the unit. Food was not left in unit overnight and had only recently been placed into cooler unit for the day and was therefore allowed to be placed in functional cooler unit.
      • The cooler unit was then turned on and took approximately 45 mins to come to temperatures of less than or equal to 4 degrees Celsius and was therefore allowed to be used again. Raw meat was then returned to functioning coolers.
      • .
      • Corrective Action(s): Ensure cooler temperatures are checked. Today was missed on schedule.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Wooden blocks are in use for raw meat skewers. It has been explained that raw wood should not be used in the kitchen as it can not be easily cleaned and sanitized.
      • .
      • Corrective Action(s): Owner needs to find suitable alternative that is:
      • - Food grade
      • - Non-absorbant
      • - Easily cleanable and can be sanitized
      • .
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back area.
      • Front sanitizer solution spray bottle is difficult to use and appears broken.
      • The cleaner being used for back areas is not "food grade".
      • .
      • Corrective Action(s): Ensure sanitizer solution is available for both front and back areas.
      • Use approved "food grade" sanitizers only for surfaces in food preparation areas. 200ppm Chlorine sanitizer (bleach and water sanitizer) is easy, economical and readily available. Continue to ensure adequate supply of sanitizer in BOTH front and back food preparation areas.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat stored above ready to eat rice in cooler unit. Staff explained this was very rare occurrence. Staff seem knowledgeable and understand potential risks. Staff checking for this daily however delivery today created storage issues.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Item discussed with staff.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Three large tubs of cooked rice from commissary found in stack in cooler unit at temperatures greater than 60 degrees Celsius. All lids on containers. CORRECTED DURING INSPECTION - Items transferred to hot holding unit.
      • .
      • Corrective Action(s): Ensure hot items are kept in hot holding unit. Facility does not have adequate equipment to ensure proper cooling. Only two or one door coolers are at facility that are always full. In order to ensure proper cooling hot food items must be cooled from 60 to 20 degrees Celsius in two hours and 20 degrees Celsius to 4 degrees Celsius in 4 hours. This can be achieved by using ice baths, ice wands or placing food items in shallow pans and allowing cold air to circulate around items (lid slightly ajar to allow steam to escape). The facility does not have a large walk-in cooler or freezer unit for cooling in cooler/freezer units. Smaller cooler/freezer units can not adequately cool such a large volume of rice.
      • Ensure smaller volumes of rice in cooler unit for cooling with shallow containers and adequate air flow - do not stack these items.
      • Ensure smaller volumes of rice are delivered to facility. The rice hot holding unit is capable of holding large quantities of rice. Do not exceed this volume unless proper cooling can be achieved.
      • Examine cooling methods in commissary kitchen.
      • .
      • Violation Score: 15
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: Upon arrival of EHO various containers of rice found on floor and found to be at temperatures of 35 degrees Celsius
      • Various inserts of rice in hot holding unit found to be at temperatures of 40 to 50 degrees Celsius.
      • CORRECTED DURING INSPECTION. Items reheated and items discarded.
      • Facility lacks stem thermometer to determine if food items have been properly reheated.
      • .
      • Corrective Action(s): Food items are to come from supplier at temperatures of 60 degrees Celsius. If these temperatures are not 60 degrees upon arrival food items should not be accepted.
      • EHO to review Food Safety plan with owners.
      • Obtain stem thermometer.
      • .
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Bleach sanitizer solution available in front area however no sanitizer solution for back kitchen area.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure both front and back areas have sanitizer solution at all times.
      • Obtain testing strips.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink had bucket stored inside twice during inspection. Twice EHO had to remove bucket.
      • CORRECTED DURING INSPECTION - handsinks are not to be blocked.
      • .
      • Corrective Action(s): Ensure handsinks are free from obstructions and available for use at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice in containers stored on floor.
      • Raw meats stored above tomatoes.
      • .
      • Corrective Action(s): Deliveries are not to be placed on floor. Obtain additional counter surfaces or tables for delivery items. Facility currently only has one table in the back area which is insufficient for the amount of deliveries and transferring at facility.
      • Produce is to be stored in produce cooler only. Do not store in raw meat cooler
      • .
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Tape on handle of microwave.
      • Wood blocks in unsanitary condition used to hold meat skewers. Dried marinate and old paint found on wood. Construction type staple found on block of wood. This has the potential to fall into food and cause physical harm to a customer. Photographs taken.
      • .
      • Corrective Action(s): Remove tape. It can not be easily cleaned or sanitized.
      • Untreated wood is not to be used in food preparation areas. It can not be cleaned or sanitized. Replace these blocks of wood with more suitable material.
      • .
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No person present with Food Safe Level One Certification
      • .
      • Corrective Action(s): At least one person per shift is required by law to have Food Safe Level One.
      • .
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1 large insert of seasoned Persian rice noted at internal temp of 40 C.
      • Some of the rice was warned up in the microwave and placed in hot hold display insert.
      • Corrective Action(s): Ensure all hot held food is maintained at 60 C or higher.
      • Do not overfill insert.
      • Do not re-heat large quantities of rice or other foods in the microwave.
      • Review hot holding practices and space allocation.
      • *Rice discarded during inspection
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. Back prep table covered in food debris and left since beginning of inspection to the end
      • 2. Front table next handsink covered in debris and materials
      • Corrective Action(s): Ensure all potential food contact surfaces (ex. prep tables) are clean, sanitized and clear of obstructions.
      • Violation Score: 5
      • 302 - 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
      • Corrective Action(s): 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.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Disorganized back kitchen space - transport bins and lids scattered
      • 2. Food build up in corners and on walls
      • 3. Commercial vent hood - heavy soot build up and grease and debris around inner vent hood.
      • *Removable panels currently cleaned weekly and service for hood has not be arranged yet.
      • *In operation for about 2 months
      • 4. Under and behind kitchen equipment - food debris, grease and splatter
      • Corrective Action(s): Ensure all the above areas are cleaned routinely or more regularly and include hard to reach areas.
      • Correction date: 1 week
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: 1. Back small prep table located against long wall across from standing kabob coolers
      • 2. Walls empty
      • 3. Apron hanging above janitor slop sink and attached to plumbing pipes
      • 4. Food prep in 2 comp dishwashing sink
      • Corrective Action(s): Ensure all space is utilized to ensure good operation.
      • 1. Put small prep table back in original place under pass through window. Get a larger prep table for long wall.
      • 2. Install shelving to allow for all items to be stored off the ground in an organized manner.
      • 3. Install hooks for aprons and any other cleaning supplies
      • Correction date: 2 weeks
      • 4. If regular food prep requires a sink, a prep sink may be need to be added to the premises. The 2 comp dishwashing sink is not intended for food prep and is designated for washing dishes.
      • *Review options with Fraser Health EHO
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottle without label at front.
      • Corrective Action(s): Ensure all chemical containers are labeled with its contents.
      • Correction date: immediately
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions