INSPECTION REPORT Health Protection DKAL-CCEW4F

PREMISES NAME Leila's Donair Town		Tel: (778) 397-1710 Fax: (604) 759-9718
PREMISES ADDRESS 938 12th St New Westminster, BC V3M 4K6		INSPECTION DATE March 11, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Leila Farokhpour		NEXT INSPECTION DATE March 14, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

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): The grill for the secondary cook step was not setup at the time of inspection. It had been removed from the counter. Corrective Action(s): Operator set up the grill at the time of inspection and went over the cooking process with the inspector. The probe thermometer on site appears to not be calibrated. Obtain a functional probe thermometer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The third sink in the three compartment sinks is still leaking water. Corrective Action(s): Have the sink drain repaired immediately. Pooling water under the sinks can attracts pests and pose a physical hazard. Date to be corrected by: March 14, 2022 Violation Score: 3

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

Code 302 noted on Routine inspection # DKAL-CCCUN2 of Mar-09-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) The 3rd sink in the dishwashing area has a leaking drain. Staff indicated that they are not using the third sink. 2) There was no bleach sanitizer solution available on site. Staff did not know about how to make it. Correction: 1) Inspector educated the staff member about adequate ware washing practices and the 3-compartment sink method. The business runs on single use utensils only. Staff was advised to use the three sinks in reverse order so the 1st sink can be filled with sanitizer and the third sink can be used to scrub dishes for minimal pressure on the drain. The sink is to be repaired immediately. Inspector will return within 48 hours to follow-up. 2) Inspector showed staff how to make the bleach sanitizer solution. Use 1 lid of bleach (approximately 20mL) for 4L of water to achieve 100-200 ppm chlorine residual. This must be used to wipe down all counters and food contact surfaces.

Comments

Follow-up inspection conducted. The 3rd sink in the three compartment sink is still leaking but can hold water now. The first sink is being used to sanitize (reverse order) it was filled with 200 ppm chlorine residual at the time of inspection. The grill for the secondary cook step was not set up. See violation above. Inspector will return to follow-up. Violations discussed with the operator's son on site and a hard copy of the report given.