INSPECTION REPORT Health Protection DKAL-C67UHC

PREMISES NAME Paradise Donair		Tel: (604) 527-9969 Fax:
PREMISES ADDRESS 3 - 723 12th St New Westminster, BC V3M 4J8		INSPECTION DATE August 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 26, 2021
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Left over rice from the previous day, in a plastic container, were kept at room temperature. The rice had an internal temperature of 28C. 2) Items inside the preparation cooler had internal temperatures ranging between 7-10C. Corrective Action(s): 1) Rice was discarded at the time of inspection. Ensure potentially hazardous foods are kept at temperatures below 4C or above 60C to prevent the growth of bacteria and/or accumulation of toxins. 2) Chopped produce, cream based dressings, and falafels were discarded at the time of inspection. Frozen items that were thawing and had an internal temperature of <4C were moved to a functional cooler. Foods held in the danger zone (between 4C and 60C) allow pathogens to grow and toxins to accumulate which can lead to foodborne illness. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The preparation cooler was maintaining an ambient temperature of 8C. Corrective Action(s): Have the cooler repaired or replaced to ensure it can maintain a temperature of 4C or below to adequately hold potentially hazardous foods at 4C or below. Date to be corrected by: August 26, 2021 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottles were not labelled and could not be recognized. Corrective Action(s): Label the sanitizer bottles/containers to prevent accidental contamination of food through mix-up. Date to be corrected by: August 25, 2021 Violation Score: 3

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

Comments

Routine inspection of the food facility conducted. Temperatures: - Drinks cooler: 4C. - Upright coolers were at or below 4C - Rice hot holding unit was holding rice at 64C - Hot held peeled chicken had an internal temperature of 68C **See violation above for the preparation cooler** Operator has a spare preparation cooler which he will set up for use. In the meantime, the facility will use the upright coolers. *The facility has cold storage in the next door unit (Paradise Donair Food Storage) IR gun was available on site which the operator claimed to be using for checking temperatures of coolers. Sanitation: - 2 compartment sink was equipped with functional plugs. One sink was setup for sanitation with 100 ppm chlorine residual. - Sanitizer spray bottle had 200 ppm chlorine residual. Ensure counters are wiped down every 2 hours to prevent the growth of pathogens and/or accumulation of toxins. - Hand washing sinks were adequately equipped with hot and cold running water, liquid soap, and disposable paper towels. - Washroom was in good sanitary condition. Overall sanitation is satisfactory. Some attention should be given to hard to reach areas such as below sinks. Storage: - Items on racks are well organized and in intact packaging. - Chemicals are stored in a separate room away from food. - Food is stored at least 6" off the floor to facilitate cleaning. - Food grade containers are used. Pest Control: - Facility is monitored by a professional pest control company that visits every 3 months for the whole building. No issues have been noted. - No signs of pest activity noted at the time of inspection. Administration: - Operator has FOODSAFE level 1 certification. Violations discussed with the operator and staff on site. Reheating practices discussed. Ensure food is heated to an internal temperature of 74C and then hot held at 60C. Inspector will return to follow-up. Operator preferred a digital copy of the report; a copy of the report is to be emailed to them within 1 business day.