INSPECTION REPORT Health Protection 248952

PREMISES NAME Donair Affair (Burnaby)		Tel: (604) 565-3839 Fax:
PREMISES ADDRESS 3728 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE May 10, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 12, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Deep fryer for falafels appeared dirty, used and covered in food debris. Staff informed it is used every 2 - 3 days. Corrective action: fryer must be cleaned and sanitized after every use before storing away. Date To Be Corrected By: 05/12 Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Both sanitizer spray bottles contained 50ppm chlorine solution. - 3 compartment sink was not adequately set up, sanitizer solution not prepared - Staff on-site unable to demonstrate proper manual sanitizing method for a dropped knife. Corrective actions: - Ensure all sanitizer spray bottles are filled with 100 - 200ppm chlorine solution. Add 1/2 cap full to 1 spray bottle. Solutions should be made daily. - Ensure sanitizer solution for manual dishwashing is available. Solution should be made fresh daily and changed every 4 hours or as often as necessary. - Cleaned items must be submerged in a sanitizing solution for 10 minutes to achieve sanitation. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Container of onions stored on the floor in walk-in cooler - Box of onions stored on floor under shelving unit next to mop sink. - Rods of prepared donair meat uncovered in walk-in cooler. Corrective actions: foods must be protected from contamination. - Ensure stored foods are at least 15cm off the floor. - Stored rods should be covered to protect raw meats and surrounding stored foods. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: - Behind chest freezers - food debris - Under shelving units for dry storage - some food debris and garbage. Corrective actions: ensure above mentioned areas are cleaned and maintained in a sanitary condition to avoid pests. Date To Be Corrected By: 05/12 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chest freezer by prep table has loose seals that are falling off. Corrective action: repair seals to ensure cold air is not lost to surrounding. Date To Be Corrected By: 05/12 Corrective Action(s):

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

Comments

This inspection done by an EHO student. Routine Walk-in cooler: 2 deg.C Chest freezer by prep: -19 deg.C Chest freezer by dry storage: - 23 deg.C Prep cooler (left side): 3 deg.C Prep cooler (right side): 4 deg.C Probed sauces: 4 deg.C Hot held meats: 74 deg.C, 77 deg.C Hot held rice: 68 deg.C Beverage cooler: 3 deg.C Secondary cook step for donair meats observed Rice scoops maintained in sanitary condition. Dry storage and cold food storage satisfactory All handsinks supplied with warm water, liquid soap and paper towels. No signs of pests at time of inspection Pest control onsite monthly. No concerns from last report. Staff observed practicing good hand hygiene. Vent hood appeared clean at the time of inspection. COVID-19 control measures - Handsanitizer available - Staff wearing masks - Physical distancing maintained, markers noted. - Tables used to maintain distance between customers and food service. - COVID-19 safety plan on site. - Staff sick policy in place. - Signage: max occupancy, masks, distancing. Actions: - Stronger bleach solution required for high touch surfaces. Document provided.