INSPECTION REPORT Health Protection VCHN-B84R58

PREMISES NAME Donair Affair		Tel: (604) 590-1001 Fax:
PREMISES ADDRESS 6415 120th St Delta, BC V4E 3G3		INSPECTION DATE January 4, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Romy Swatch		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Leak observed at drainage pipe underneath the 3rd sink of the 3 comparmtent sink used for manual warewashing. - Freezer in the food preparation area next to the stainless steel table lid damaged. Insulation material exposed. Corrective Action(s): - Service the leak and ensure drainage pipe is in good working order. Correct by January 18, 2019. - Replace the lid for the freezer or replace with new freezer unit. Correct by July 2019. Violation Score: 3

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

Comments

Routine inspection: Temperature monitoring records not maintained and available for review. Operator to provide staff with new sheets. Monitor and record temperatures of all coolers, freezers, and hot holding on a daily basis. Front hand sink provided with liquid soap and paper towels (in holder). Staff washroom hand sink provided with liquid soap and paper towels (in holder). 3 compartment sink setup for manual warewashing. 100ppm chlorine available for use in sanitize sink. 100ppm bleach sanitizer solution available for use. Wiping cloths stored in solution when not in use. Back area freezer at -19 degrees C. Storage room freezers both at or below -18 degrees C. Walk in cooler at 4 degrees C. Observed staff performing secondary cook step on donair meats. Hot holding at or above 60 degrees C. Preparation cooler inserts and lower sections at or below 4 degrees C. Beverage cooler at 4 degrees C. FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public.