INSPECTION REPORT Health Protection JCHW-CCXRPC

PREMISES NAME Dad's Donair & Specialty Foods		Tel: (604) 588-3832 Fax:
PREMISES ADDRESS 502 - 15989 108th Ave Surrey, BC V4N 1J6		INSPECTION DATE March 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roberto Baltazar		NEXT INSPECTION DATE March 30, 2022
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 = 26

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken in the hot holding cabinet was at 45C. Facility has stopped using time tracking for hot foods. Corrective Action(s): Hot potentially hazardous foods must be stored above 60C to prevent potential growth of pathogens and or the formation of toxins. If foods are time tracked, foods can be stored below 60C for up to 2 hours. Chicken was made within 2 hours and operator started time tracking. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no chlorine sanitizer detected on the plate surface during the final rinse. Sanitizer pail solution was clear. Corrective Action(s): Chemical dishwasher must be able to deliver a minimum of 50ppm chlorine on the dish surface during the final rinse. Attempted to change sanitizer pail and prime - no detectable chlorine sanitizer. Operator prepared 100ppm bleach sanitizer in the 3-compartment sink to manually sanitize equipment, dishware and utensils at the time of inspection. All equipment, dishware and utensils in the kitchen must be properly washed and sanitized - operator was in the process of washing and sanitizing equipment, dishware and utensils at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rodent poison was found in the facility - operator placed bait in the restaurant. Corrective Action(s): Do not place poison bait in the facility to protect foods from potential contamination. Baits can only be placed in the facility by a professional pest control operator. Baits were discarded at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the facility. Corrective Action(s): Facility must be free of pests. Clean and sanitize all areas affected by rodent droppings and monitor for pest activity. Contact pest control services as needed. Prior to sealing entry points, place steel wool in the entry points to prevent pest entry. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dishwasher had no detectable chlorine on the dish surface during the final rinse cycle. Corrective Action(s): Service chemical dishwasher to ensure it can deliver at least 50ppm chlorine on the dish surface during the final rinse cycle. Technician has been contacted. Violation Score:

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top) and 2C (bottom). -Upright freezer was at -15C. -Under counter freezer was at -12C. -Donair meat undergoes a secondary cook step prior to hot holding. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizer spray bottles labelled and tested at 100ppm to 200ppm. -Ice machine was clean and sanitary. -Blender washed and sanitized after each use. -Raw meats properly stored below ready-to-eat foods. Scoops stored in a sanitary manner. -Washroom clean and sanitary. Handwash station supplied liquid hand soap and air dryer. -FOODSAFE Level 1 valid until June 18, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.