INSPECTION REPORT Health Protection JPAK-D3XRFP

PREMISES NAME Donair Dude (Surrey)		Tel: (604) 498-6936 Fax:
PREMISES ADDRESS 8C - 12830 96th Ave Surrey, BC V3V 6A8		INSPECTION DATE April 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Maninder Mann		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed a scraper and a tong by the flat-top grill with food debris on it. When inquired operator indicated that they are cleaned 3-4 times a day as shaving of meat and secondary cook step is done often throughout the day. Education provided that the cleaning should be done more frequently and have extra sets available so they can be replaced when being washed. Corrective Action(s): Required operator to clean and sanitize the tools often. Have extra tool available for use and replace them often. Operator ran these tools in the high temperature dishwasher at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed red tape used on the two compartment sink to stop leakage on the top lip of the sink. When inquired, operator indicatd that she is aware and is trying to get it fixed Corrective Action(s): Required operator to remove tape and fix the leakage. Until then, red tape is only for temporary purposes. Date to be corrected by: May 2 2024 Violation Score: 3

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

Comments

Overall sanitation satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Two compartment sink available for rinsing and washing QUAT sanitizer dispenser in good working order; detected 200 ppm of QUATs QUAT sanitizer buckets available throughout facility; detected 200 ppm of QUAT High temperature dishwasher in good working order; detected 71.2 C at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher All equipment maintained in sanitary condition Operator indicated that there is a secondary cook step for all meat once they are shaved off the donair. If there are any leftover, the cones will be frozen only once for reuse, then discarded after. No sign of pests noted at the time of inspection