INSPECTION REPORT Health Protection CSWY-BZMTYS

PREMISES NAME Donair Affair (Surrey)		Tel: (604) 584-3839 Fax:
PREMISES ADDRESS 10786 148th St Surrey, BC V3R 3X6		INSPECTION DATE March 31, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohammad Ali Hajinabi		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): In right "veggie" sandwich cooler top well, feta observed at 11.2 C, and white sauce observed at 11.0 C. Ambient temperature of unit at 2.9 C. Corrective Action(s): Feta and sauces were removed and placed in refrigeration at 4 C. Ensure all potentially hazardous food is stored at 4 C or below to prevent the growth of bacteria and their toxins. Operator will have unit serviced. Foods observed over filled in unit. Staff placed small amounts of replacement sauces, cheese, and veggies in smaller portions in top well. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Long-standing debris observed on metal shelving in walk-in cooler. 2. Cleaning needed on the floor under donair cooking equipment against the back walls. 3. Long-standing food debris observed between the wall and shelving in storage area by back door. Corrective Action(s): Clean all areas listed above to maintain the premises in sanitary condition and to prevent the attraction of pests. Violation Score: 3

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

Comments

Corrections Needed: - As part of the Food Safety Plan, temperature checks of all cold holding and hot holding units should be done at least once daily to ensure foods are maintained at 4 C or below or at 60 C or higher. Conduct and maintain temperature logs daily to prevent food borne illness. Observations During Inspection: - Hand washing observed by staff during inspection! Great job! - Hair restraints worn by staff - No evidence of pests - Premises monitored by pest control - Handsinks adequately supplied with hot/cold water, soap, and paper towel - Coolers achieving temperatures of 4 C or below - Freezers achieving temperatures of -18 C or below - Hot Holding achieving temperatures of greater than 60 C - Chlorine sanitizer solution at concentrations of 100 ppm - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - FoodSafe Certified staff present during inspection Covid-19 Observations During Inspection: - Covid-19 Safety Plan posted - Daily staff health checks being done and will be recorded daily and kept for 30 days - Occupancy limit changed from 6 to 2 - Hand sanitizer available for customers - Staff observed with masks - 2 meter distance markers - Covid-19 Signage posted on front doors - Chlorine and alcohol at 70% or higher used for disinfection of high contact surfaces