INSPECTION REPORT Health Protection RWOG-BJAUQN

PREMISES NAME Donair Girl		Tel: (604) 544-2554 Fax:
PREMISES ADDRESS 7339 Edmonds St Burnaby, BC V3N 1A7		INSPECTION DATE November 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shafaq Al-Darraji		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Cleaned equipment stored in mop sink in the back. Corrective Action(s): Mop sink is for gray water only. Do not dispose of gray water in back alley. Do not store any food equipment in the mop sink. Purchase drying racks and install over the three compartment sink if space is required to dry dishes. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was open at time of inspection. No screen door in place. Corrective Action(s): Back door must always be closed to prevent entrance of pests. Screen door must be in place if you wish to open the back door. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The only staff member on site does not have FOODSAFE Level 1 or equivalent training. Corrective Action(s): At least one member of staff must have FOODSAFE Level 1 or equivalent. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine - three compartment sink not set up at the time of inspection - donair broilers on; ensure secondary cook step is performed - operator stated that the baklava delivered by Syrian Gourmet (approved source) is shelf-stable; to verify with Syrian Gourmet - reminder: food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less Temperatures: - hallway freezer: -15C - two door cooler: 3C - glass door cooler: 4C - white chest freezer: -16C - prep cooler: 4C - pop cooler: 7C (no potentially hazardous foods) - rice in rice cooker: 60C - meats in hot holding unit: 65C Note: Propane tank was observed connected to a hot plate in the back area. No vent hood above. Pictures taken. Fire department to be contacted to verify if this has been approved.