INSPECTION REPORT Health Protection ANAN-CSZU3D

PREMISES NAME New West Donair & Grill		Tel: (604) 553-8400 Fax:
PREMISES ADDRESS 938 12th St New Westminster, BC V3M 4K6		INSPECTION DATE June 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tom Khamo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 13

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chicken and steak meats are not being microwaved before being placed in the hot holding unit. Corrective Action(s): Ensure that meats undergo a secondary cook step (i.e. cooked further in the microwave) after being sliced and then placed in the warmer. Violation Score: 5

Non-Critical Hazards: Total Number: 4

208 - Foods obtained from unapproved sources [s. 11] Observation: Baklava is being prepared at home and brought to the restaurant for sale. Corrective Action(s): Foods cannot be prepared at home or any other unapproved premises. Foods must always be made in house or purchased from an approved premise. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature logs are not being maintained. Corrective Action(s): Start recording cooler/hot holding temperatures daily. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back door was kept open. This will allow pest entry. Corrective Action(s): Provide a screen door if you want to keep the back door open. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Absorbable mats are being used by the 3-compartment sink and under the pop for storage. Corrective Action(s): Remove these mats. As discussed, you can only have smooth, non-absorbent, easy-to-clean mats in the kitchen. Violation Score: 1

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

Comments

General Comments: Meats are being hotheld at 77 degC Coolers are below 4 degC Freezers are below -18 degC Front hand sink, 3-compartment sink and washroom sinks are fully equipped. Discussed dishwashing practices. ENSURE THAT DISHES UNDERGO A SANITIZING STEP AS THE LAST STEP BEFORE AIR-DRYING. Operator has FS level 1 or equivalent certification Chicken and steak meats are purchased then marinated in-house. They are then skewered and cooked in its entirety. Cones are not frozen. 200ppm bleach is on-site.