INSPECTION REPORT Health Protection ABAI-BHNU2G

PREMISES NAME Turkish Donair		Tel: (778) 371-0371 Fax:
PREMISES ADDRESS 4066 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE November 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rahman Rahimzadeh		NEXT INSPECTION DATE November 13, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted rice in rice cooker that had been unplugged at 48.4C. Operator said he was going to take it home for his own purposes and does not even have take out container to serve rice. He only does wraps. Discard rice. Corrective Action(s): All food on premises can be assumed is intended for public consumption. Ensure rice is hot held at 60C or higher, otherwise, remove rice from the menu and remove the rice cooker from the premises. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach available on site but no sanitizer detected in the spray bottle. Operator said he uses single use paper towel to wipe and not reusable cloths towels. No reusable cloths towels noted on counters or food contact surfaces at time of inspection. Corrective Action(s): Ensure sanitizer solution is made fresh daily and maintained at 100ppm. Operator remade the sanitizer solution. 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: Noted the prep cooler unit was not working. No foods noted in the under compartment. Operator said it had stopped working so he uses ice (made in the freezer) to keep the foods in the inserts cold. The only foods noted in the inserts were small amount of lettuce, onions, tomatoes, and commercially prepared tzatziki and commercially prepared humus. Corrective Action(s): Operator to have prep cooler unit repaired/replaced. Prep cooler is imperative for the operation of the business and storing the inserts on ice in the prep cooler is only permitted as an interim solution. Violation Score: 9

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

Comments

- Premises is a donair shop that does lamb, chicken and beef donairs. Operator purchases the lamb and beef donairs and makes his own chicken donairs. - Hand wash stations had soap, paper towel, hot and cold running water. - Chest freezer in back storage -18C - Hot holding of donair surfaces (chicken and lamb only available at time of inspection) higher than 60C. - 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/turned on at time inspection. Operator sells canned pop/drinks. - Lights in food preparation areas had covers/sleeves - Operator purchases falafel, yogurt and humus from commercial sources