INSPECTION REPORT Health Protection 255518

PREMISES NAME Donair Town (Coquitlam)		Tel: (604) 931-3809 Fax:
PREMISES ADDRESS A - 1054 Austin Ave Coquitlam, BC V3K 3P3		INSPECTION DATE June 2, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qing Xiao Zhou		NEXT INSPECTION DATE 12 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Chicken cones were prepared raw, and put on grill without a freezing process. Staff advised that any leftover would be put back to the cooler at the end of the day. Corrective actions: After preparing chicken cones (when stacking them on the skewer), put into freezer to freeze the chicken before putting on the grill. Slice off any partially cooked meat on the cone and put the cone back to freezer. Cook the partially cooked meat fully, and then cool it properly (60 degrees Celsius - 20 degrees Celsius in 2 hrs, 20 degrees Celsius - 4 degrees Celsius in 4 hrs) and store in cooler. The cone that has been put back in the freezer can only be reused once, must discard all if not finished in the next day. Date To Be Corrected By: Today and ongoing. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Minor build ups on the food containers under prep table, under stand up coolers (floor) and dust found covering the compressor units of the coolers cardboards found covering the floor. 2. Food contact surfaces are being wiped down by reusable cloths. Cloths were not being washed and sanitized regularly throughout the day. Corrective actions: 1. Thoroughly clean and sanitize the areas mentioned above and clean the compresser units to prevent overheating resulting in malfunctioning of coolers. Staff threw out the carboards on the floor at time of inspection. 2. Store cloths in a bucket of bleach sanitizer solution to prevent bacteria growth on the cloth resulting in contaminating surfaces. Ensure solution is @ 100ppm Chlorine, and change solution every 4 hrs to maintain concentration. Staff prepared bleach solution @ 100ppm at time of inspection. Date To Be Corrected By: Today Corrective Action(s): Violation Score:

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

Comments

Other Observations: - Hand sink stocked with hot + cold running water, soap and paper towel. - bleach sanitizer bottle observed @ 100 ppm. - 3 comp sink for dishwasher, sink stopper present. - Hot holding units >60 degrees Celsius - All coolers <4 degrees Celsius, all freezers <-18 degrees Celsius - No signs of pests, screen door in good condition at back - Secondary cooking step used after slicing proteins off the cone (microwave) *Ensure staff belongings are seperated from food/items for customers. - FoodSafe level 1 (took 2 years ao)