INSPECTION REPORT Health Protection MTRG-AB8T5D

PREMISES NAME Paradise Donair		Tel: (604) 527-9969 Fax:
PREMISES ADDRESS 3 - 723 12th St New Westminster, BC V3M 4J8		INSPECTION DATE June 24, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 05, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: During time of inspection, inserts holding cut vegetables being displayed at >4'C Probed diced tomatoes at 11'C Operator informed inserts are kept full for lunch rush Corrective Action(s): - Ensure all potentially hazardous foods are being displayed/ stored at 4'C or below at all times - Operator emptied out inserts and stored the rest in prep cooler at 4'C or below Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: During time of inspection, samosas were being stored at >4'C during time of inspection. Probed samosas at 30'C and 38'C Staff informed that samosas have been there since morning (~8am), operator discarded samosas during time of inspection Corrective Action(s): - REPEAT WARNING - All hot foods must be kept hot ( temperatures must be at least 60'C or above at all times) - Either cold store samosas at 4'C or below at all time or keep hot at all times Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -During time of inspection, no bleach available on-site - Environmental Health Officer asked about ware-washing, staff on-site does not know how to properly ware wash Corrective Action(s): - During time of inspection, staff went and purchased chlorine sanitizer/ bleach - Sanitizer must always available for sanitizing food contact surfaces - Sanitizer must always be on site to accomplish adequate warewashing - Ensure drain plugs are available for proper warewashing Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: During time of inspection, it was observed that staff member took a break from food handling and went to cash register, returned to food preparation and did not wash hands Corrective Action(s): - All staff must wash their hands with hot/cold running water, liquid soap and paper towels after ANY break is taken in food preparation Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: During time of inspection, observed heavy dust accumulation on fan cover of beverage cooler Corrective Action(s): Ensure all fan covers are wiped down, cleaned and maintained on a regular basis Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: During time of inspection, none of the staff had foodsafe certification on-site Corrective Action(s): At least one person each shift must posses food safe at all times Correction date: 3 months Violation Score: 1

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

Comments

- Handwashing station equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements (except for the above noted): - Hot holding units holding meats at >60'C - Rice warmer at >60'C - Donair spits hot holding at >60'C - Prep cooler at 4'C or below - Beverage cooler at <4'C - Good food storage practices being employed - No evidence of pests during time of inspection - General sanitation of facility: OK