INSPECTION REPORT Health Protection NMAR-CD8VKR

PREMISES NAME Donair Affair (Langley)		Tel: (604) 513-3838 Fax:
PREMISES ADDRESS 19993 96th Ave Langley, BC V1M 3C6		INSPECTION DATE April 6, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Behzad Khakpour		NEXT INSPECTION DATE April 07, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Meats products on rotisserie observed at 33 Celsius and 20 Celsius. Corrective Action(s): Meat products are to be continuously cooked until 74 Celsius. Grill avaiable for final cooking step. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food contact surface disinfectant not avalaible for use during hours of operation Corrective Action(s): Disinfectant to be available for use, keep wiping cloths in disinfectant between use. General formula: 1 oz Chlorine bleach per gallon water Violation Score: 15

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Topping cooler bottom portion has debris accumulations Corrective Action(s): Thoroughly clean toppings cooler Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Foodsafe certificates are valid for 5 years Corrective Action(s): Re-Training required Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Foodsafe certificates expire 5 after years Corrective Action(s): Foodsafe re-training Required Violation Score: 1

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

Comments

Hot held meats at 60 Celsius Coolers at 4 Celsius and below. Freezer below -18 Celsius Hand washing sink supplied with liquid soap and paper towels