INSPECTION REPORT Health Protection ABAI-BDASC4

PREMISES NAME Turkish Donair		Tel: (778) 371-0371 Fax:
PREMISES ADDRESS 4066 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE June 19, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rahman Rahimzadeh		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray bottle with sanitizer had 50ppm chlorine. Operator added more bleach at time of inspection. Corrective Action(s): Ensure chlorine sanitizer solution is maintained at minimum 100ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Noted box of frozen lamb donair stored at room temperature. Operator said he just had a delivery and put the box in the freezer at time of inspection. Corrective Action(s): Ensure are frozen potentially hazardous foods are stored in the freezer at -18C or less. Do not keep frozen potentially hazardous foods at room temperature. Violation Score: 1

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

Comments

- Hand wash stations had soap, paper towel, hot and cold running water. - Prep cooler unit with toppings and pop cooler 4C or less. - Fat drippings stored in under compartment of prep cooler unit at time of inspection. - Note: Display case cooler and sliding two door cooler unit in back storage not in use at time of inspection. Ensure units are able to maintain 4C or less before storing cold perishable/potentially hazardous foods in the units. - Chest freezer in back storage -14C (Ensure all frozen potentially hazardous foods are stored at -18C or less) - Hot holding of donair surfaces (chicken and lamb) all higher than 60C. Ensure donairs are not turned off throughout the day during slower times. - Second cook step for donairs done in the microwave. - General sanitation satisfactory. No obvious sign of pest activity. Back storage area appeared organized and the back door was closed at time of inspection. - Bleach available on site. Reviewed manual warewashing procedures. Ensure food equipment is washed with soap and water, rinsed with clean water, sanitized for two minutes then air dried. Drain plugs available for two compartment sink. - Ice machine was not in use at time of inspection. When in use, ensure scoop for ice is stored outside of the ice in a separate container. - Lights in food preparation areas had covers/sleeves - Operator informed that he mainly does donairs wraps with some vegetables/salads as part of his menu - no rice or soups provided. Operator purchases falafel and yogurt, and will occasionally make his own hummus but usually purchases that from a supplier as well. Operator purchases the lamb and beef donairs but makes his own raw chicken donair. Reviewed proper sanitizing/food handling procedures to avoid cross contamination.