INSPECTION REPORT Health Protection AKAO-CEYR52

PREMISES NAME Donair Affair		Tel: (778) 227-0090 Fax:
PREMISES ADDRESS 39 - 20821 Fraser Hwy Langley, BC V3A 4G7		INSPECTION DATE June 1, 2022	TIME SPENT 1 hour
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Noticed drainage issues in the mop sink due to clogged drain. Mop sink can not be used at this time. Corrective Action(s): Repair the clogged drain immediately so that the mop/janitorial sink is in good working order. In the meantime, mop bucket can be dumped in the toilet. (Immediately) Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

* No temperature logs noticed at the time of inspection. Ensure to monitor and record cooler and hot holding temperature daily. * Do not store any boxes of produce (e.g. cucumbers/peppers) near or touching buckets of raw chicken. All produce must be stored in a separate cooler or above the raw chicken items. * Ensure that grill/oven cleaners are used as per manufacturer's instructions. Equipment must be wiped off/rinsed thoroughly after using cleaning agents. -All shaved meats/chicken from the donair cones is cooked on the grill ( secondary cook step to ensure it is cooked to 74 C. Probe thermometer is available onsite to check internal temperature of cooked beef/lamb and chicken - Prep cooler/line cooler registered 2-3 degrees C. - Upright coolers maintained at 4 C or below. - Beverage cooler at 1.2 degrees C - Deep freezer <-18C - Bleach sanitizer in a spray bottle tested >200ppm. - Liquid soap and paper towels available at the hand sink. - Hot holding of chicken, lamb and beef >60C - Hot holding of rice >60C. - General sanitation is satisfactory.