INSPECTION REPORT Health Protection VCHN-BGHPE9

PREMISES NAME Donair Affair		Tel: (604) 590-1001 Fax:
PREMISES ADDRESS 6415 120th St Delta, BC V4E 3G3		INSPECTION DATE September 30, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Romy Swatch		NEXT INSPECTION DATE October 07, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic sauce and tzatziki sauce in inserts at the left preparation cooler internal food product temperatures ~6-8 degrees C. Ambient air tempreature of the lower section of this preparation cooler ~8-9 degrees C. Operator's accurate indicating thermometer reading ~9 degrees C. Corrective Action(s): Relocated all containers of garlic sauce and tzatziki sauce to the walk in cooler. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Garlic sauce and tzatziki sauce in inserts at the left preparation cooler internal food product temperatures ~6-8 degrees C. Ambient air tempreature of the lower section of this preparation cooler ~8-9 degrees C. Operator's accurate indicating thermometer reading ~9 degrees C. Corrective Action(s): Adjust the temperature setting for the left preparation cooler or service if required. Ensure coolers are capable of maintaining 4 degrees C or less at all times. Correct immediately. Violation Score: 9

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

Comments

Routine inspection: Front hand sink provided with liquid soap and paper towels. 100ppm bleach sanitizer solution available for use in container. Wiping cloth stored in solution when not in use. Utility sink and 3 compartment sink provided with liquid soap and paper towels. Staff washroom hand sink provided with liquid soap and paper towels. Walk in cooler at 3-4 degrees C. Storage area freezers at or below -18 degrees C. Chest freezer at -19 degrees C. Donair spits turning and observed staff doing a secondary cook step on the grill. Hot holding at or above 60 degrees C. Right preparation cooler inserts and lower section at or below 4 degrees C. Beverage cooler at 2-3 degrees C. FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public. Temperature monitoring records maintained and available for review. Note: take necessary corrective action when temperatures of coolers are above 4 degrees C/40 degrees F.