INSPECTION REPORT Health Protection DKAL-CH6QPQ

PREMISES NAME Leila's Donair Town		Tel: (778) 397-1710 Fax: (604) 759-9718
PREMISES ADDRESS 938 12th St New Westminster, BC V3M 4K6		INSPECTION DATE August 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Leila Farokhpour		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No bleach sanitizer was available in any food preparation areas. 3rd compartment sink was not filled with sanitizer. Corrective Action(s): Staff made 200 ppm chlorine residual solution at the time of inspection. Wipe all food preparation counters with sanitizer before use to prevent cross contamination. This is a repeated violation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooler handles, seals, chest freezer tops, areas behind equipment and under the cookline, were noted to have build up of grease, grime, and food debris. Corrective Action(s): Thoroughly clean the facility. Create a schedule for regularly maintaining the facility to prevent unsanitary conditions and attracting pests. Date to be corrected by: August 25, 2022 Violation Score: 9

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

Comments

Routine inspection conducted. Temperatures: Coolers (prep cooler, double door cooler, drinks cooler and stand up cooler) were maintaining 4 degrees Celsius or less. Freezers were maintaining less than -18 degrees Celsius. The hot holding unit at the front was holding peeled meat at 60 degrees Celsius or more. Rice in rice cooker had an internal temperature of at least 60 degrees Celsius. Sanitation: All hand sinks were stocked with hot and cold running water, liquid soap, and paper towels. 3-compartment sink equipped with plugs. Bleach available on site. *see violations above* NOTE: 100-200ppm chlorine residual sanitizer must always be in use in all food preparation areas. If this violation is noted again, further enforcement will be required. General: Owner has valid Food Safe level 1 certification. Chemicals were stored in a safe manner under sinks and away from food items. Washroom was in satisfactory sanitary condition. All lights were functional. Pest Control: No visible signs of pest activity noted at the time of inspection. Report discussed with the owner and copy given on site.