202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Chicken donair from the previous night was covered and cooled in the cooler for reuse today.
Corrective Action(s): Under the BCCDC Guidelines for Donair, Shawarma, and Similar products, at the end of the business day, one of the three procedures must be carried out:
Slice the cone down to the frozen layer, wrap the frozen portion of cone in food– grade material, and store in the freezer until the next day. Sliced portions of meat should then be fully cooked (as per step 6) and transferred into food-grade containers for cooling and storage in a cooler or freezer (as per step 8c). If the leftover cone is not used up on the second day of cooking, then it must be discarded at the end of the second day; OR
Continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. A secondary cook step is used to ensure that the sliced portions have been fully cooked. Cooked product should then be transferred into food-grade containers for cooling and storage in a cooler or freezer, OR
Discard remaining cone.
Chicken cone from the previous night was discarded at time of inspection.
Copy of the BCCDC Guideline was emailed to the operator.
Violation Score: 5
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handwash station was used to store onion and front service area handwash station did not have any single use paper towels. Staff washroom did not have any liquid hand soap.
Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Food was removed from the kitchen handwash station and paper towels were placed at the front handwash station.
Violation Score: 15
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Oven handle was found to have food/sauce.
Corrective Action(s): Staff must adhere to good hand hygiene practices to prevent potential cross contamination. Operator reviewed hand hygiene practices with operator and oven railing was cleaned and sanitized at the time of inspection.
Violation Score: 5
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