INSPECTION REPORT Health Protection TBOK-D4SPXF

PREMISES NAME Donair Town (Coquitlam)		Tel: (604) 931-3809 Fax:
PREMISES ADDRESS A - 1054 Austin Ave Coquitlam, BC V3K 3P3		INSPECTION DATE April 29, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Qing Xiao Zhou		NEXT INSPECTION DATE 6 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] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Heat rack for donair meat observed to be turned off. Donair meat measured at about 38C. Corrective Action(s): 1. Once cooked ensure meat is maintained at 60C or 2. Slice off the cooked meat and apply a secondary cook step and store at 60C in a hot holding unit. For the uncooked/raw portion of the meat, store in the cooler at 4C. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted. - Recommendation: Have a secondary cook step using the microwave for 30 seconds or more for the donair meat after slicing from the heat rack. - Coolers operational at 4C or below - Freezers operational at -18C or below - Hot holding at 60'C - Bleach sanitizer available in spray bottle measured at 200 ppm - 3 compartment sink available for manual warewashing with plugs available - Food storage satisfactory - General sanitation is okay, except few rodent droppings found in different areas in the back on the right side . (Please ensure droppings are cleaned by pouring and soaking droppings in sanitizer, then wiping up the droppings, and sanitizing the area again. Ensure proper PPE are used: mask, gloves, etc.) - Keep back door closed or install screen door to prevent pests from entering. - Valid FoodSafe Level 1 certified staff onsite (expiry: 2029)