INSPECTION REPORT Health Protection LQUN-CMXVAJ

PREMISES NAME Donair Town (Coquitlam)		Tel: (604) 931-3809 Fax:
PREMISES ADDRESS A - 1054 Austin Ave Coquitlam, BC V3K 3P3		INSPECTION DATE January 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Qing Xiao Zhou		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exterior surfaces of food containers, lids, and small appliances have accumulated grease and food on them, making them feel sticky and oily. This will attract pests as the food and oil is a source of food to them. Corrective Action(s): Wash all these surfaces and small appliances with hot water and soap on a weekly basis to remove any grease and food. **Correction date: Jan.14/23** Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: There are cracked and damaged floor tiles in the front service area, infront of the donair grills. The floor is no longer sealed, durable or cleanble. Food will accumulate in the cracks and attract pests. Corrective Action(s): Replace all damaged, cracked and/or missing floor tiles so the floor is smooth, level, durable, sealed and cleanable. **Correction date: Sept. 1/23** Violation Score: 1

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

Code 202 noted on Routine inspection # 255518 of Jun-02-2022 Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Chicken cones were prepared raw, and put on grill without a freezing process. Staff advised that any leftover would be put back to the cooler at the end of the day. Corrective actions: After preparing chicken cones (when stacking them on the skewer), put into freezer to freeze the chicken before putting on the grill. Slice off any partially cooked meat on the cone and put the cone back to freezer. Cook the partially cooked meat fully, and then cool it properly (60 degrees Celsius - 20 degrees Celsius in 2 hrs, 20 degrees Celsius - 4 degrees Celsius in 4 hrs) and store in cooler. The cone that has been put back in the freezer can only be reused once, must discard all if not finished in the next day. Date To Be Corrected By: Today and ongoing. Correction:

Comments

A routine inspection was completed: - Coolers 4C or colder; freezers -20C; hot holding units above 60C; and thermometers present. - Secondary cook step of meats is done in the microwave. - Owner confirms they place the raw chicken cone in the freezer, prior to placing on the grill. - Hand sink stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottle had [Cl2] of 200ppm. Ensure to make a new solution every 2nd day. - General sanitation level is good, improvement needed in the mentioned areas. Person food equipment, utensil and food equipment MUST be cleaned the same method and frequency as the business equipment and utensils. - No signs of pests. - All foods stored in food grade containers; covered; foods stored in groups with proteins separate from RTE foods; and foods stored 6" off the floor on shelves or racks. - No expired foods in use or for sale. - Valid FoodSafe certified staff present. - All previous violations have been corrected.