Fraser Health Authority



INSPECTION REPORT
Health Protection
AMAC-CSBV2R
PREMISES NAME
Donair Affair		Tel: (604) 590-1001
Fax:
PREMISES ADDRESS
6415 120th St
Delta, BC V4E 3G3		INSPECTION DATE
May 30, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Romy Swatch		NEXT INSPECTION DATE
June 07, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 18
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): The premixed sanitizer for manual ware washing was not dispensing and sanitizer solution because the sanitizer bottle was empty.
Corrective Action(s): Make sure to order extra sanitizer bottles so that you do not run out. Also, make sure that employees are checking to ensure the bottle is not empty, otherwise items are not properly washed and sanitized and can lead to spread of pathogens. Use 100 ppm bleach by mixing one third of a cup into the sink compartment with water.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: This is a repeat violation. The vent hood is extremely dirty and covered with grease.
Corrective Action(s): When meat is being cooked below, the heat may cause the grease/dirt to melt and fall on the meat therefore contaminating it. Make sure that the vent hood is cleaned at least once per month, or as needed if it gets really dirty.
Correction date: 1 week.
Violation Score: 9

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: There are a prep cooler and a storage cooler that are not operational being stored in the kitchen. There are also multiple donair meat cookers that are not operational being stored in the kitchen. The employee said that the owner is storing it here because it has more space than the other store.
Corrective Action(s): The kitchen is not a storage unit, you can not store items in the kitchen that are not being used for the daily operation of the restaurant. Remove these items and do not store anything not related to the daily operation of this restaurant.
Correction Date: 1 week.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: None of the employees have a valid Foodsafe Level 1 certificate.
Corrective Action(s): At least one employee must have their Foodsafe Level 1 certificate during all operational hours of the restaurant.
Correction Date: 1 month.
Violation Score: 1

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

General sanitation is good.
Hand sinks have hot/cold running water and are stocked with paper towels and soap.
Sanitizer spray bottle readily available with 200 ppm bleach solution.
Cooler temps operating at or below 4 degrees C.
Freezer temps operating at or below -18 degrees C.
Hot holding units operating at or above 60 degrees C.
No signs of pests. Pest management plan in place.
FoodSafe Certified staff present at time of inspection.
*** Fix the light fixture in the dry storage area. ***