INSPECTION REPORT Health Protection LKIM-BAWNR6

PREMISES NAME Donair Affair (Surrey)		Tel: (604) 584-3839 Fax:
PREMISES ADDRESS 10786 148th St Surrey, BC V3R 3X6		INSPECTION DATE April 4, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Mohammad Ali Hajinabi		NEXT INSPECTION DATE April 05, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internally probed temperature of food items stored in one under counter cooler were measured to be at 8.9 degrees Celsius. Potentially hazardous food items in cooler unit were discarded during inspection - Feta cheese. Yogurt sauce had just been added to cooler and was moved to adjacent cooler unit. . Corrective Action(s): Have cooler repaired. Ensure cooler LIDS are on all food items when not in use. DO NOT use cooler for potentially hazardous food items until such time as it is maintaining temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The facility is not washing and sanitizing food utensils after 2 hours. CORRECTED DURING INSPECTION - All tongs, knives etc. that were used for food preparation were washed and sanitized during inspection. . Corrective Action(s): Ensure that all items for food preparation are washed, rinsed and sanitized every 2 hours (or more frequent if needed). This includes the electric meat shaver. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Ants observed in front preparation area and in back kitchen on floor. . Corrective Action(s): Ensure Pest Technician is notified regarding the ants. Try to clean any spills as soon as possible especially sticky beverage spills. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Some rice and spices stored in back are outside of pest proof containers or pest proof storage unit. . Corrective Action(s): Move spices and rice into upright cooler (currently used as a pest proof storage container) or pest proof containers. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooler seal of walk in cooler not in good working order. Lids of Freezers are not in good working order. . Under counter cooler unit not maintaining temperatures of less than or equal to 4 degrees Celsius. The lowest temperatures observed were 5.8 during two hours and after covering with stainless lid. . Corrective Action(s): Walk in cooler seal and upper portions of freezer lid need to be repaired. Repair. . Repair under counter cooler unit. DO NOT use cardboard in cooler unit as this inhibits air circulation and could be contributing to cooler malfunctioning. DO NOT store potentially hazardous food in cooler unit until such time as cooler can maintain temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Broken thermometer in malfunctioning cooler unit. . Corrective Action(s): Replace thermometer with functional thermometer immediately. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Secondary cook step observed for chicken (on grill; temperatures of 76 degrees Celsius observed) and beef (in microwave; temperatures of 75 degrees Celsius observed); items then transferred to hot holding unit where temperatures of 63-66 degrees Celsius were observed - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT!!! - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Tubs with lids containing marinating raw chicken were stored close to tubs with lids containing tomato sauce. Although both items were completely covered and potential for cross contamination is low please ensure these items are stored further away from each other in the walk in cooler unit.