INSPECTION REPORT Health Protection ALUI-BTGQJN

PREMISES NAME Mega Donair		Tel: (778) 355-1444 Fax:
PREMISES ADDRESS 912 Clarke Rd Port Moody, BC V3H 1L9		INSPECTION DATE September 15, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Reza Mohammadjafaryvahed		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Routine inspection conducted: -Staff currently use both the 2 compartment ware washing sink and the sink beside the donair spits to wash hands, but only the 2 compartment sink has liquid soap and paper towels. As discussed, it is better to have a dedicated handwashing sink that is always equipped with liquid soap, paper towels, hot/cold running water. Staff put paper towels and liquid soap at the sink beside the donair spits. -Coolers at 4 deg C or less (ensure not to overfill inserts in the prep cooler) -Chest freezer in basement at -19 deg C -Donairs have secondary cook step (grill located beside donair spit), before sliced meat is put into hot holding unit -Hot holding at 60 deg C or greater -Bleach available to sanitize at 2 compartment sink (previously approved by area EHO) -Bleach sanitizer at 100 ppm chlorine residual -Operator has FOODSAFE level 1 certificate and was on site at time of inspection -General sanitation is satisfactory -No signs of pests at time of inspection