INSPECTION REPORT Health Protection DSEA-AWCR54

PREMISES NAME Donair Ville		Tel: (604) 500-0153 Fax:
PREMISES ADDRESS 205 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Masud Ahmadi Sagheb and Sanaz Gholamhossieni Izadi		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: REPEAT OBSERVATION: Dishwasher not operational; operator stated that it is broken and does not plan to repair it. Single use plates and utensils used on site for customers. Seating count: 12 Single use plates and utensils used on site for customers. Operator is able to demonstrate manual warewashing procedures Corrective Action(s): Remove excess seats. Premises may continue with manual warewashing if seating is limited to maximum 10 seats and single service utensils for customer service. Violation Score: 5

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

Comments

=BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Prep cooler (4C), BOH sliding door cooler (0C) and FOH drink cooler (3C) measured < 4 degrees C =Upright freezer (-18C) and chest freezers (-32C and -29C) =Meat hot holding (73C) and rice hot holding (70C) measured > 60 degrees C =Donair meat is carved and undergoes secondary cook step on flat top grill. =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Bleach sanitizer solution at 100 ppm chlorine and available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location