INSPECTION REPORT Health Protection NTRG-BATQS2

PREMISES NAME Donair Ville		Tel: (604) 500-0153 Fax:
PREMISES ADDRESS 205 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE April 1, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Masud Ahmadi Sagheb and Sanaz Gholamhossieni Izadi		NEXT INSPECTION DATE April 05, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Preparation cooler (front): foods in inserts >4C (beets 6.2C, hummus 6.2C, mayo 11.6C, lettuce 9.3C, parsely 4.8C, onions 6.9C, feta cheese 8.2C). Operator moved foods in inserts into the freezer for faster cooling. Check the temperature of the foods (should be <4C) before taking them out of freezer. Place them back into the cooler (top) but put lids on inserts. (Tomatoes 3.8C) Corrective Action(s): Violation Score: 3 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sink plugs were not working for proper manual dishwashing. Operator went to buy new ones that worked at time of inspection. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Surfaces that required cleaning: -top of the standing freezer,where the pita bread were stored -dishwasher counter -standing freezer required defrosting Corrective Action(s): Clean and sanitize the surfaces noted above. Correction date: April 5 , 2019.

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

Comments

-Handsink (front) fully stocked with hot and cold running water available. **Operator to use paper towels instead of toilet paper as hand drying method. The toilet paper is thin, when wet ripped off and stuck to the skin during drying of hands. -Coolers maintained at 4C or below: Beverage display cooler 4 C. Sliding door cooler ranged 0C to 3C -Donair meat shaved off and undergoes 2nd cook step on flat top before placing in warmer. -Hot holding of foods >60C. Rice warmer 80 C. Steam table: chicken 72 C, lamb (middle) 78 C, beef (wall side) 69 C. -Freezers: Standing Freezer -10C Chest freezers (2) not operating at time of inspection (for cleaning) -Sanitizer spray bottle ~ 100 ppm chlorine detectable. -Single use utensils provided for staff as dishwasher is no longer used nor working. -No signs of pest activity noted. **Operator mentioned that the business will be closing soon.