INSPECTION REPORT Health Protection AKAO-BB72LF

PREMISES NAME Donair Affair		Tel: (778) 227-0090 Fax:
PREMISES ADDRESS 39 - 20821 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE April 12, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harmanjit Swatch		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food spills and dry food debris noticed underneath the dry storage shelves. Corrective Action(s): Clean all food debris from underneath the dry storage shelves. Ensure that bottom shelf is at least 6 inches off the floor to allow for easy cleaning. ( April 14, 2019) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Heavy build up of grease noticed in the fume hood grease filters above the chicken rotisserie and grill. Corrective Action(s): The fume hood filters must be cleaned and degreased every week to remove grease build up ( Immediately) Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Full strength concentrate of Super San sanitizer was found in a spray bottle. The concentrate in spray bottle was discarded during the inspection. Corrective Action(s): You must dilute the Super San quats sanitizer concentrate according to manufacturer's instructions before using to sanitize food contact surfaces. Quats sanitizer must be at 200 ppm and test paper must be available onsite to test quats on a daily basis. Alternately, you may use 100 ppm chlorine bleach solution for spray sanitizing food contact surfaces. All staff must be trained on how to dilute and use the cleaners and sanitizers. THIS IS A REPEAT VIOLATION. A VIOLATION TICKET MAY BE ISSUED FOR ANY FUTUIRE VIOLATION. Violation Score: 9

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

Comments

THE FOLLOWING ITEMS ARE STILL OUTSTANDING FROM THE PREVIOUS INSPECTION: * Ensure all chemicals, cleaners and sanitizers are accurately labelled. Recommended using supplier provided pre-labelled bottles. * Develop and submit a new list of cleaning and sanitizing agents used on site; included mixing instructions and usage instructions on the sanitation plan * Provide a washable plexiglass or stainless steel barrier between raw chicken buckets and buckets used for dressings etc. (ASAP) * Ensure that a digital probe thermometer and temperature log is available on site to check internal cooking temps and temperature of hot held foods. * Ensure that temperature logs are up to date. * Clean and organize the dry storage area. Routine inspection April 12, 2019: * Ensure bags of onions are never stored on the floor. * Do not use the white buckets used for Tzatziki sauce for storing raw chicken. Use only the designated blue buckets for storing chicken. * Clean the grease build up from the floor wall junctions behind the grill (by April 15, 2019). Sliding door coolers below 4 C. Line cooler < 4 C. Hot holding of chicken, beef and lamb > 60 C. Deep freezer < -18 C. Liquid soap and paper towels available at the hand sink.