INSPECTION REPORT Health Protection VCHN-B4JRFG

PREMISES NAME Frankfurt Doner Kebab		Tel: (306) 830-2940 Fax:
PREMISES ADDRESS 140 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE September 12, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rafiq Ahmed		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 = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot with cover on of cooked rice observed cooling on bottom shelf of preparation table. Internal food product temperatures at 27 degrees C. Corrective Action(s): Rice was cooked 2 hours prior. To facilitate cooling of cooked rice use shallow pans and/or split into smaller portions. Always cool from 60 to 20 degres C in 2 hours then from 20 to 4 degrees C in 4 hours. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Observed staff shave off small portions of chicken from chicken donair cone on spit and place into warming unit. Corrective Action(s): All donair meats require a secondary cook step. This is as per your food safety plan. Instructed staff to re-cook (to over 74 degrees C for 15 seconds) all chicken stored in warming unit on stove. 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: Front hand sink provided with liquid soap and paper towels. 200ppm quats (ready to use) available for use in labeled spray bottle. Preparation cooler inserts and lower section at 3-4 degrees C. Under the counter freezer at -9 degrees C. Monitor and ensure -18 degrees C or less. Hot holding at or above 60 degrees C. Back hand sink provided with liquid soap and paper towels. Dishwasher registers 75 degrees C at the plate surface during the final rinse cycle. Shelf installed above 2 compartment sink. Walk in cooler at 3 degrees C. Small freezer in storage area at -14 degrees C. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.