INSPECTION REPORT Health Protection YTAN-AYNQHZ

PREMISES NAME Hashtag Donair		Tel: (604) 510-1978 Fax:
PREMISES ADDRESS 20009 Industrial Ave Langley, BC V3A 4K6		INSPECTION DATE May 11, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Kirandeep Josan		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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Sanitizer solution in two-compartment sink and in spray bottle for front service area had 0 ppm quats detected. - Operator stated dishes are manually washed and then placed into sanitizer solution without a rinse step. Corrective Action(s): - Ensure sanitizer solution in dishwashing sink is changed every 2-4 hours, and ensure solution in spray bottle is changed every few days. Use test strips to monitor concentration of sanitizer. - For manual dishwashing, dishes must be washed in the following way: 1) Washed with hot soapy water 2) Rinsed with hot clean water 3) Sanitized by submerging dishes in sanitizer solution for 2 minutes. Dishes must first be rinsed before placing into sanitizer, as soap residue decreases the effectiveness of the sanitizer. Violation Score: 15

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 handwashing stations were supplied with hot and cold running water, liquid soap, and paper towels - Quats sanitizer solution from dispenser measured to be 200 ppm - All coolers were measured to be at or below 4C - Freezer temperatures satisfactory - Hot held items were measured to be above 60C - Food storage practices satisfactory - Discussed procedures for donair meat; secondary cook step is taken after meat is shaved off donair cone - good. Meat is then hot held at above 60C. - General sanitation satisfactory - No signs of pest activity noted *Ensure each cooler is equipped with a thermometer. *Ensure in-use utensils and utensil holders (such as rice scoops) are washed, rinsed, and sanitized after every 2 hours. Also ensure containers holding clean utensils are washed and sanitized regularly.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AYNQHZ
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: 0.25 hour Specific comments:
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