INSPECTION REPORT Health Protection MLOO-D23UYV

PREMISES NAME Donair Affair		Tel: (604) 590-1001 Fax:
PREMISES ADDRESS 6415 120th St Delta, BC V4E 3G3		INSPECTION DATE February 2, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Romy Swatch		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In-use scoop for the beans was stored in container of room temperature water. Corrective Action(s): Store this scoop in ice water ≤ 4°C, hot water ≥ 60°C, or dry. Clean and sanitize the scoop and container at least every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Broken vertical broilers are still being stored in the back room. Cleaning of the broilers has not been done. Deep fryer is also not in use. Surfaces of the broilers and deep fryer are caked in food debris and grease. Corrective Action(s): Clean the vertical broilers and deep fryer. Remove equipment not in use from the premises. Correct as soon as possible. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler lid is broken. Corrective Action(s): Repair or replace the lid to avoid cold air escaping the cooler. Ensure lid is closed when it's not busy. Correct as soon as possible. Violation Score: 3

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

Comments

Follow-up to inspection conducted on Jan 8, 2024 - Bottom compartment of the prep cooler at ≤ 4°C. Stir inserts regularly to maintain ≤ 4°C. - Garbage bags have been from the onion bins - Staff washroom hand sink is adequately supplied