INSPECTION REPORT Health Protection AHEN-CDPS7K

PREMISES NAME Donair Affair (Surrey)		Tel: (604) 584-3839 Fax:
PREMISES ADDRESS 10786 148th St Surrey, BC V3R 3X6		INSPECTION DATE April 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohammad Ali Hajinabi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Broiler was turned off for the lamb and two beef cones. Meat had a surface temperature below 60 degrees C. Corrective Action(s): Operator turned on the broiler to reheat the meat to at least 74 degrees C. Ensure the broiler is kept turned on to prevent the meat from entering the danger zone (4 to 60 degrees C) where harmful bacteria and toxin production may occur. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in both spray bottles as the test strips were blanking out. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Both chlorine sanitizer spray bottles were not labelled to identify the contents. Corrective Action(s): Operator labelled both chlorine sanitizer spray bottles to identify the contents during the inspection. Violation Score: 3

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

Comments

Note: It was reviewed to cook ground beef to at least 71 degrees C (160 degrees F). Please update the cooking step sign at this food service establishment to reflect this cooking temperature of at least 71 degrees C (160 degrees F) instead of the currently posted 68 degrees C (154 degrees F) for the ground beef. Operator is aware to cook chicken and cook it on the grill for a secondary cook step to 74 degrees C or hotter prior to serving. Operator stated they place the shaved lamb and beef meat into the microwave for a secondary cook step prior to placing it into the hot-holding unit. Hot-held meat and rice was at or above 60 degrees C. Broilers were observed to be on for the chicken cones. Operator turned on the broilers for the lamb and beef cones during the inspection. Operator stated they do not have leftovers from the cones at the end of the shift. Probe thermometer was available. Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. 2-compartment sink was supplied with hot and cold running water. Two drain plugs were available. Single-use service utensils are used only. Knives and spatulas are washed, rinsed, sanitized, and air dried every 1.5 to 2 hours as per Manager. Shaver for the donair meat is disassembled, washed, rinsed, sanitized, and air dried every 4 hours between use and after final use. Walk-in-cooler, both prep. coolers, and both beverage coolers were at or below 4 degrees C. Refrigeration units were equipped with thermometers. Both chest freezers were at or below -18 degrees C. Food storage areas appeared clean and organized. Ready to eat food was stored separately from raw meat inside the walk-in-cooler. No signs of recent pest activity were observed at the time of inspection. Opened dry goods were stored inside pest proof containers with tight fitting lids. Permit to operate was posted in a conspicuous location. Manager present on shift had valid FOODSAFE Level 1 refresher course training (certificate expiration date: July 17, 2023). Owner also had a valid FOODSAFE Level 1 refresher course certificate (expiration date: July 17, 2023). Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.