INSPECTION REPORT Health Protection LKIM-AG5SXT

PREMISES NAME A1 Coffee & Donuts		Tel: (604) 581-4151 Fax:
PREMISES ADDRESS 14795 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE November 28, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Saleem Yousif		NEXT INSPECTION DATE December 12, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION: Donair observed on turning oven without burners on. Temperature of 23 degrees observed. Facility opens at 5am and meat is placed on turntable at 6am. Inspection conducted at 1:17 - CORRECTED DURING INSPECTION - item was sliced down and slices cooked on grill and stored in hot holding unit. . Hot holding unit only achieving temperature of 50-55 degrees Celsius. - CORRECTED DURING INSPECTION (keep hot holding unit at 60 degrees Celsius - turn up the dial slightly and take temperatures) . Corrective Action(s): Donairs / Beef are not to be at room temperature for indefinite time periods. Any food item in the turning oven must be cooking with burners on. At no point are the burners to be turned off. This is in the BCCDC Guidelines provided to operator/owner during previous inspection. . CORRECTION ORDER ISSUED - Do not turn off burner. Do not store potentially hazardous food items at temperatures less than or equal to 60 degrees Celsius. Do not stop the cooking process for Meat Donairs/Shawarmas. . Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some rodent droppings observed on bottom shelf of storage unit in back. . Corrective Action(s): Remove all droppings. Clean and sanitize area with 200ppm Chlorine solution. Ensure all food items are stored up off floor and in pest proof containers Check all food items (sugar bags) for signs of pest infestation and discard if food has been contaminated Do not store food items on floor (sugar - corrected during inspection) . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires a MAJOR cleaning. Food debris, dirt and grease has accumulated. . Corrective Action(s): Due to pest infestation the following items need to be addressed: - Clean all floors (especially under unused equipment) as significant amount of food debris has accumulated (and nesting material in back corner next to washroom) - Move as many items up off floor as possible - Remove any unnecessary items (extra chairs, etc.) from facility - Pull all items from bottom shelf, organized and clean and sanitize (using 200ppm Chlorine) - Inspect facility for holes, seal any holes - Clean behind Donairs (remove all grease as grease is an attractant for pests) - Install extra traps. - Ensure back door remains closed - Ensure all floors are cleaned daily (including under equipment and rolling racks) . Violation Score: 15

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Two sink plugs available for use - Sanitizer solution in use throughout kitchen food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Proper secondary cook step methods observed - Raw meat stored away from Ready to Eat food items NOTE: CORRECTION ORDER ISSUED: Failure to keep cooking element "ON" for rotating Donair machine WILL result in a FINE/TICKET issued Ensure Element is in "ON" when meat is on burner and that cooker is rotating. This is following the BC Centre for Disease Control Guidelines and prevents the potential for Food Borne Illness from occurring: "The cone should be cooked continuously, even when slicing. A food handler must not turn off the broiler to slow down the cooking of the cone." This was discussed with owner at previous Routine inspection and today as well.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AG5SXT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment