INSPECTION REPORT Health Protection AKAO-AC3UQC

PREMISES NAME Donair Affair		Tel: (778) 227-0090 Fax:
PREMISES ADDRESS 39 - 20821 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE July 21, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harmanjit Swatch		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The food handler on duty did not demonstrate understanding of proper cleaning and sanitizing procedures for utensils and food contact surfaces. Corrective Action(s): All dishes/utensils/equipment/food containers and cutting boards etc. must be washed and sanitized as follows: 1. Scrape off food debris and grease 2. Wash in hot soapy water in the first compartment. 3. Rinse in the second compartment of the sink using clean water. 4. Sanitize by submersing in 100-200 ppm chlorine bleach sanitizer for 2 minutes 5. Air dry on the dryig shelves or drain rack. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found pineapple stored in an open metal can. Corrective Action(s): Acidic foods such as pineapple must be stored in a plastic/stainless steel or glass container once the can is opened. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Grease build up noted in the fume hood. No sticker for servicing details available on the fume hood. Corrective Action(s): Fume hood must be serviced/cleaned by a licensed hood cleaning professional. (By July 31, 2016) Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Corrective Action(s): Ensure all chemicals, cleaners and sanitzers in spray bottles are accuratley labelled. Use only 1 table spoon of bleach in 1 litre of water to make 200 ppm chlorine sanitizer solution. The chlorine sanitizer was too strong at the time of inspection. Violation Score: 3

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

Comments

* It is strongly recommended to store separate buckets for storing raw chicken (for marinating) and for storing dressings and sauces etc. Due to the size limitation of the triple sink onsite, buckets containing raw chicken can not be effectively cleaned and sanitized. You may use round buckets for storing fresh raw chicken and square buckets for storing dressing and sauces. All buckets must be cleaned and sanitized once emptied. * Shelves in the raw chicken storage cooler require thorough cleaning. (By July 22, 2016). * Ensure sanitizer test strips are available on site and staff is properly trained in monitoring procedures. Sliding door coolers below 4 C. Line coolers below 4 degrees C. Beverage cooler below 4 degrees C. Hot holding of chicken and lamb above 60 degrees C. Deep freezer registered -20 degrees C. Liquid soap and paper towels available at the hand sink.