INSPECTION REPORT Health Protection RLAM-B3VU6A

PREMISES NAME Donair Town (Burnaby)		Tel: (604) 298-8188 Fax:
PREMISES ADDRESS 8923 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE August 22, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sophia Xie		NEXT INSPECTION DATE August 29, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Operator only sometimes does a 2nd cook step (microwave) prior to hot holding. Corrective Action(s): For all donair products, 2 cook steps required. First, the cooking on the vertical broiler. After shaving, you must also microwave (2nd cook step) before hot holding. For beef or lamb, must be at least 71 C for 15 seconds. For chicken, must be 74 C for 15 seconds. Reviewed procedures with operator at time and directed staff to reheat product in hot holding units. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tomato slicer observed to have considerable food debris still left on. Equipment was not used today. Corrective Action(s): When cleaning, ensure you wash and sanitize all parts of the slicer. Use a scrub brush when necessary. Directed staff to reclean at time. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleaning required behind chest freezers and beneath 3 compartment sink (2 days). Corrective Action(s): Violation Score: 3

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

Comments

Handsink fully stocked with hot and cold running water available. Vertical boiler surface temperatures: 74 C, chicken 86 C, beef 181 C. Hot holding: chicken 64 C, beef 62 C, lamb 61 C. Prep cooler insert level: banana peppers 4 C, cheese 4 C; undercompartment 4 C. Bleach sanitizer spray bottle ~ 200 ppm chlorine detectable. Large display cooler (3 door) 1 C. Small display cooler (2 door) 2 C. Chest freezer (under microwaves) -17 C. Frigidaire chest freezer -18 C. Danby chest freezer -28 C. Reviewed manual warewashing procedures with manager - okay. Foodsafe staff on-site. Reviewed temperature monitoring with manager who advised coolers are checked to be less than or equal 4 C daily. Probe thermometer also available for reheating and hot holding. No signs of pest activity.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RLAM-B3VU6A
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: 2. No Name Canola Oil 3. Bakestone Brothers Puffed Up & Proud Pita, Delicious Food Spicy Falaffel, Donair Sauce
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment