INSPECTION REPORT Health Protection AMAC-CLNU2B

PREMISES NAME Donair Affair		Tel: (604) 590-1001 Fax:
PREMISES ADDRESS 6415 120th St Delta, BC V4E 3G3		INSPECTION DATE November 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Romy Swatch		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The fume hood is past due for service. Corrective Action(s): This is unnsanitary and may affect indoor air quality if the vents become clogged. Correction Date: December 7, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The kitchen wall, above the cooler, below the electrical plugs, has a hole that has been broken into it. 2) One of the prep coolers in the front of the restaurant is not operational. Corrective Action(s): 1) Fix this area as it may allow entrance of pests and may harbour dirt/pathogens since it is not a flat easily-cleanable surface. 2) Do not use this cooler until it has been fixed. Fix this prep cooler in a timely manner. Correction Date: December 31, 2022. Violation Score: 9

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. 3 compartment sink available with Quat used for sanitizing step. Sanitizer spray bottle readily available with 200 ppm Bleach. 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 at the time of inspection. FoodSafe Certified staff present at time of inspection. Secondary cook step for donair meat verified.