INSPECTION REPORT Health Protection JCHW-C7SS9M

PREMISES NAME Dad's Donair & Specialty Foods		Tel: (604) 588-3832 Fax:
PREMISES ADDRESS 502 - 15989 108th Ave Surrey, BC V4N 1J6		INSPECTION DATE October 14, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roberto Baltazar		NEXT INSPECTION DATE October 28, 2021
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Donair meat and hot holding unit ranged from 40C to 55C. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. If foods are stored in the hot holding unit at less than 60C, time tracking can be used to document when the food was placed on the hot hold unit - food must be sold or discarded within 2 hours. Donair meat was reheated to 74C and hot holding unit was turned up at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blender containers are not sanitized after each use. Corrective Action(s): Ensure all equipment is cleaned and sanitized after each use to prevent potential cross contamination and potential allergens. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Loose rodent poison was found throughout the kitchen. 2) Evaporated milk was stored in an opened can. Corrective Action(s): 1) Only professional pest control operators are permitted to place poisons in a food premises. Poisons were removed from the kitchen at the time of inspection. 2) Once canned foods are opened, the contents must be transferred into a food grade container with proper covers. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Under counter freezer door seals were found to have mould growth. Corrective Action(s): Ensure door seals are cleaned on a regular basis and all equipment is maintained in a sanitary condition. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accident mixing and or misuse of chemicals. Once labels fade, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top) and 2C (bottom). -Under counter freezer was at -3C (frozen french fries). -Upright freezer was at -15C. -Hot holding of rice was greater than 60C. -Chemical dishwasher had final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Chlorine spray bottles were tested at 200ppm. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Washroom clean and well maintained. Handwash station supplied with liquid hand soap and single use paper towels. -Raw meats were stored below ready-to-eat foods. -FOODSAFE Level 1 valid until June 18, 2023. *Once donair meat is shaved, it must be cooked to 71C (beef) and 74C (chicken), then hot held at or above 60C OR cooled from from 60C to 20C in 2 hours or from 20C to 4C in 4 hours. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.