INSPECTION REPORT Health Protection KLAI-D4MQ7S

PREMISES NAME Donair Station		Tel: Fax:
PREMISES ADDRESS 20285 56th Ave Langley, BC V3A 3Y6		INSPECTION DATE April 24, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ramiz Shafiullha		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice (previously cooked) was noted warming with an internal temperature of 30.0C in the rice cooker. Corrective Action(s): **Issue corrected at the time of inspection** Operator reheated the rice in the microwave. This is not the proper way to store hot potentially hazardous food. As per your approved Food Safety Plan and the correct way to maintain food hot, food handlers must reheat previously cooked food (microwave, oven, grill, etc) to at least 74.0C prior to placing in a preheated hot hold unit (e.g. rice cooker) to keep food warm. Never use a hot holding unit (e.g. rice cooker) to reheat food to the proper temperature for hot holding. There is a chance that the food is not evenly reheated properly within the required time limit to prevent bacterial survivial and growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. No paper towel in the dispenser in the staff/ customer washroom. As per operator, paper towel is on order and arriving today. 2. Dried up soap noted in the dispenser in the handwash station by the cooking area. Corrective Action(s): **Issues corrected during the inspection** Paper towel and soap made available in the abovementioned areas. Operator must ensure that ALL handwash stations must have hot and cold running water, liquid soap and paper towel at all time - no excuses or exception. If ran out, ensure to have temporary supplies available at all time. 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

Routine inspection conducted today: All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Food stored protected. Operator was knowledgeable in ensuring that the meat that comes off the donair cone undergoes a secondary cook step on the grill prior to serving. Drain plugs available for the 3-compartment sink for manual warewashing. Reminded the operator that all in-use utensils/ food contact items must be washed, rinsed and sanitized every 4 hours or more often if noted overly soiled. QUAT sanitizer spray bottle available. Noted at 200 PPM QUAT. Utensils and food contact items noted sanitary and in good condition. No signs of pest activities noted during the inspection. Mop sink area noted sanitary. Operator has a valid FOODSAFE certificate (valid until 2028).