INSPECTION REPORT Health Protection GNAH-CLTSYD

PREMISES NAME Istanbul Donair		Tel: (604) 514-8515 Fax:
PREMISES ADDRESS 117 - 4061 200th St Langley, BC V3A 1K8		INSPECTION DATE December 5, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Harjeet Singh Bassi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 204 noted on Follow-Up to Complaint/Referral inspection # GNAH-CLFU4B of Nov-23-2022 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Secondary Cooking step is partially done over a small household grill at the time of this inspection. This grill is not capable of handling proper cooking and not designed for the purpose. Operator stated that a commercial grade flat grill will be provided. Correction: A commercial flat grill to properly cook meat to at least 74 C unternal temperature is required. Until having a commercial grill, continue using the existing grill and cook the meat to required temperature. date to be coorected by; One week Code 204 noted on Food Complaint inspection # GNAH-CLEW3R of Nov-22-2022 Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: NO secondary cooking step utilized and meat served directly from the doair roll. Meat must be cooked to internal temperature of at least 74C. This is a repeated violation. further enforcement warranted if if violation is not corrected by tommorow. Correction: Sliced Chicken was stored in hot holding unit measured at 60C. Sliced chicken was discarded at the time of inspection. Do not serve chicken until secondary step cooking utilized. Obtain a proper grill to cook all meat sliced from rolls in secondary cooking step. Meat must be cooked to 74C then hot held at 60C or hotter. Date to be corrected by: Immediately

Comments

Follow-up inspection to report #GNAH-CLFU4B - New commercial cooking grill installed to complete secondary cooking step. No other issues noted at this date.