INSPECTION REPORT Health Protection VCHN-APCPGG

PREMISES NAME Donair Affair		Tel: (778) 590-1001 Fax:
PREMISES ADDRESS 6415 120th St Delta, BC V4E 3G3		INSPECTION DATE July 17, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Romy Swatch		NEXT INSPECTION DATE July 24, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Rice in rice cooker with "keep warm" setting. Internal food product temperatures 19 to 35 degrees C. - Beef in hot holding unit internal food product temperature at 39 degrees C. - Lamb reheated and still in microwave internal food product temperature at 48 degrees C. Corrective Action(s): Ensure all potentially hazardous foods are reheated to at or above 74 degrees C for 15 seconds within 2 hours. Use the microwave or flat top grill. Obtain a probe thermometer to verify reheating and cooking temperatures. . Staff has reheated rice using the "cook" setting on the rice cooker. Beef and lamb reheated in the microwave to over 74 degrees for 15 seconds then placed in hot holding unit at or above 60 degrees C. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken assembed cone observed stored on the floor in the walk in cooler. Corrective Action(s): Ensure all food products are stored at least 6" off the floor to protect from contamination. Reminder to stored below ready to eat foods and vegetables. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Discussed with manager end of day procedures for donairs. As per your food safety plan ensure raw chicken cone is completely shave off, thoroughly cooked on the flat grill, adequately cooled, then stored in the walk in cooler at or below 4 degrees C. The lamb/beef cone that is placed on spit frozen must be shaved to the frozen portion, wrapped then stored in the freezer. Thoroughly cook the shaved portions on the flat grill, adequately cooled ,then stored in the walk in cooler at or below 4 degrees C. Call your district environmental health officer if you have any questions. Business card left with manager. Hand sink at front and utility sinks at the back provided with liquid. 3 compartment sink setup for manual warewashing. 100ppm chlorine available for use in 3rd compartment. 100ppm bleach available for use in container and labeled spray bottle. Walk in cooler at 3 degrees C. Preparation cooler with inserts at or below 4 degrees C. Under the counter sections at or below 4 degrees C. Freezers at or below -18 degrees C. FOODSAFE requirements met at time of inspection. Note: temperature monitoring records not maintained. Reminder to monitor and record temperatures. Outstanding permit fee letter hand delivered. Cheque 993# in the sum of $150 made to Fraser Health received. Thank you. Note: if a replacement permit to operate is required contact our billing department at HPBilling@fraserhealth.ca or call (604) 918-7507.