INSPECTION REPORT Health Protection JCHY-CMCRMY

PREMISES NAME Donair Affair		Tel: (604) 564-1001 Fax:
PREMISES ADDRESS 138 - 12080 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE December 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bhupinder Kaur Swatch		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer available at the back kitchen area. Corrective Action(s): Prepare chlorine sanitizer bucket at the back kitchen area to measure between 100-200ppm. Ensure chlorine sanitizer is readily available at the front and back kitchen areas to measure between 100-200ppm at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the can opener blade. Can opener blade must be cleaned and sanitzed after each use and not prior to use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of grease observed at the exhaust hood vent. Corrective Action(s): Clean and sanitize the exhaust hood vent weekly to prevent grease build-up. Corrected by: January 5, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer spray at the front measured at 200ppm. Walk-in cooler measured at 4C. Produce cooler at the back storage area measured at 4C. Walk-in freezer measured at -18C. Prep cooler closest to the till measured at 4C. Hot-holding units measured at 60C or higher. 3-compartment sink available for warewashing. Bleach available on-site. Meat cones undergo secondary cooking. Food observed to be stored at least 6 inches off the floor. Overall, facility is well organized and maintained.