INSPECTION REPORT Health Protection ECAO-AEHSH2

PREMISES NAME Donair Delight		Tel: Fax:
PREMISES ADDRESS 2 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE October 7, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink blocked off by a tray of food Corrective Action(s): Do not block off handsinks -they must be available at all times. Use your countertops, utility sinks for food preparation areas Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -2-door display 4 deg C (falafel) -preparation cooler 3 deg C (meats) -1-door display upright 3 deg C (pop) Hot held foods must maintain foods at or above 60 deg C: -beef 68 deg C -chicken 63 deg C Reviewed Cooking Procedure for Vertical Spits: -cook - re-cook in warmer - then hot hold Chemical Controls: -Reviewed Manual Dishwash method with operator: wash-rinse-sanitize with bleach at >100ppm as per test strips -available for testing -sign available at 3-compartment sink Bleach sanitizer buckets must be maintained >100ppm as per test strips: -checked and verified Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used -yes General Sanitation -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water Any questions regarding these health reports contact me: 604-918-7522