INSPECTION REPORT Health Protection 240935

PREMISES NAME Donair Town (New Westminster)		Tel: (604) 553-6499 Fax:
PREMISES ADDRESS 120 - 485 Columbia St E New Westminster, BC V3L 3X6		INSPECTION DATE November 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hamed Niazi		NEXT INSPECTION DATE 3 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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): When washing dishes, wash with soap in the 1st compartment, rinse with clean water in the 2nd, & sanitize in 200 ppm bleach water in 3rd compartment for 2 min. before air drying. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Develop & submit food safety plans DATE TO BE CORRECTED BY: Nov. 30 Corrective Action(s): 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Fix the broken cooler door. DATE TO BE CORRECTED BY: Nov. 12 Corrective Action(s): Violation Score: 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Develop & submit Sanitation plans DATE TO BE CORRECTED BY: Nov. 30 Corrective Action(s): Violation Score:

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

Comments

Notes: ** start recording cooler & hotholding temperatures daily - TODAY Coolers < 4C Chest freezer was -19C Hotholding was > 60C 200 ppm bleach was on-site Handsinks & washroom sink are fully equipped. Chq received for $62.50 (SS) for permit fee. Operator & his wife have FS level 1 equivalent. When buying kitchen ware, make sure they can fit in the sink for washing. Flip & sanitize the bus bins as discussed. Meat is shaved off the cones, grilled then placed in warmer (secondary cook step). Cones, garlic sauce, hot sauce, tsatziki, humous, falafel are brought in by the owner of franchise as before. Chicken is brought in marinated, in buckets & operator makes the cone. Beef / lamb cones come in frozen. At the end of night, beef / lamb cones that's left gets glaced in cooler. Chicken cone's cooked down, and the chicken placed in cooler. Ownership change: No changes to menu or process.