INSPECTION REPORT Health Protection ABAI-AW7U8M

PREMISES NAME Turkish Donair		Tel: (778) 371-0371 Fax:
PREMISES ADDRESS 4066 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE February 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rahman Rahimzadeh		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted fat drippings from donairs stored in containers in inserts at room temperature. This issue was noted in previous reports. These drippings container protein and will be considered a potentially hazardous foods unless operator provides lab testing to state otherwise. Corrective Action(s): Cool fat drippings properly (as per previous routine inspection) and ensure they are stored in the cooler unit for use. Do not store fat drippings at room temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted nozzle on tap at donair prep sink in the back was broken and spraying. No issues with hot and cold water at the sink. Corrective Action(s): Repair/replace nozzle so that it is in good working order. A proper tap would be ideal. Violation Score: 3

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

Comments

- Hand wash stations had soap, paper towel, hot and cold running water. ** Place soap and paper towel at the sink in the back** - All coolers in use were at 4C or less (prep cooler unit and pop cooler). Note: Display case cooler and sliding two door cooler unit in back storage not in use at time of inspection. Ensure units are able to maintain 4C or less before storing cold perishable/potentially hazardous foods in the units. - Chest freezer in back storage -11C (Ensure all frozen potentially hazardous foods are stored at -18C or less) - Hot holding of donair surfaces all higher than 60C. Ensure donairs are not turned off throughout the day during slower times. - Second cook step for donairs done in the microwave. - General sanitation satisfactory. No obvious sign of pest activity. Back storage area appeared organized. - Spray bottle had 100ppm chlorine sanitizer solution in it at time of inspection. Single use paper towel used to wipe. - Bleach available on site. Reviewed manual warewashing procedures. Ensure food equipment is washed with soap and water, rinsed with clean water, sanitized for two minutes then air dried. Drain plugs available for two compartment sink. - Ice machine was not in use at time of inspection. When in use, ensure scoop for ice is stored outside of the ice in a separate container. - Lights in food preparation areas had covers/sleeves - Operator informed that he mainly does donairs wraps with some vegetables/salads as part of his menu - no rice or soups usually provided. Operator purchases falafel and yogurt, and will occasionally make his own hummus but usually purchases that from a supplier as well. Operator purchases the lamb and beef donairs but makes his own raw chicken donair. Reviewed proper sanitizing/food handling procedures to avoid cross contamination.