INSPECTION REPORT Health Protection DKAL-CCCUN2

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 March 9, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Leila Farokhpour		NEXT INSPECTION DATE March 11, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the meat burners was turned off at the time of inspection. The surface temperature of the meat was measured to be at 42C. Corrective Action(s): Staff turned on the burners at the time of inspection. Ensure burners stay on when meat is on the rods. The surface temperature must maintain 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) The 3rd sink in the dishwashing area has a leaking drain. Staff indicated that they are not using the third sink. 2) There was no bleach sanitizer solution available on site. Staff did not know about how to make it. Corrective Action(s): 1) Inspector educated the staff member about adequate ware washing practices and the 3-compartment sink method. The business runs on single use utensils only. Staff was advised to use the three sinks in reverse order so the 1st sink can be filled with sanitizer and the third sink can be used to scrub dishes for minimal pressure on the drain. The sink is to be repaired immediately. Inspector will return within 48 hours to follow-up. 2) Inspector showed staff how to make the bleach sanitizer solution. Use 1 lid of bleach (approximately 20mL) for 4L of water to achieve 100-200 ppm chlorine residual. This must be used to wipe down all counters and food contact surfaces. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw eggs were stored on the shelves above ready to eat sauces and mayo in the cooler at the back. 2) There was a clear pink fluid spilled on the containers kept on the lowest shelf of the cooler at the back. 3) Rice paddle was kept on a dirty single use plate. Corrective Action(s): 1) Staff relocated the eggs to the lowest shelf at the time of inspection. Ensure raw eggs and meats are stored at the lowest shelf to prevent cross contamination. 2) The spill was cleaned up by the staff immediately. The containers had tight fitting lids which protected from cross contamination. 3) Rice paddle was washed and sanitized at the time of inspection. Ensure rice paddles and other service spoons left at room temperature must be kept in ice (<4C) or hot (>60C) or washed and sanitized every 2 hours to prevent the growth of pathogens. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The only staff member on site did not have her FoodSafe level 1 ceritification. She was also not well versed with food safety and sanitation procedures. Corrective Action(s): Ensure at least one individual with FoodSafe level 1 certification or equivalent is present on site during all hours of operation. Provide proof of enrollment in the approved FoodSafe course to the inspector within 2 weeks. Violation Score: 1

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

Comments

Routine inspection conducted at 2:50 pm. Temperatures: Coolers were maintaining 4 degrees Celsius or less. Freezers were maintaining less than -18 degrees Celsius. The hot holding unit at the front was maintaining at least 60 degrees Celsius. Rice in rice cooker was held at 60 degrees Celsius. Sanitation: All hand sinks were stocked with hot and cold running water, liquid soap, and paper towels. General sanitation is not satisfactory. See violations above. General: Chemicals were stored in a safe manner under sinks and away from food items. Washroom was in satisfactory condition. All lights were functional. Pest Control: Staff claims that the facility is monitored by a professional pest control company on a monthly basis. However, no pest traps were found on site. No visible signs of pest activity noted at the time of inspection. Report discussed with the staff member on site and hard copy given. Inspector will return within 48 hours to follow-up. Ensure the three compartment sinks are fully functional.