INSPECTION REPORT Health Protection JCHY-C3TM94

PREMISES NAME Donair Hub		Tel: (604) 760-3004 Fax:
PREMISES ADDRESS 107 - 10277 City Parkway Surrey, BC V3T 4C3		INSPECTION DATE June 8, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Batch of partially cooked french fries stored at room temperature. Internal temperature measured at 26C. Corrective Action(s): Discard the batch of partially cooked french fries. Store all french fries under refrigeration that is holding at least 4C or lower. All raw french fries must not be partially cooked. Cook all raw french fries fully when ordered. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter freezer below exhaust hood is measured at -11C air ambient temperature. Corrective Action(s): Service undercounter freezer to hold at least -18C or lower. Corrected by: next routine inspection. Violation Score: 3

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Physical distancing decals in place. Sanitizer available for customer use. Plexiglass barrier in place at front till. NOTE: Have a sheet documenting health checks of all employees before entering work. Erect signage posted at front door to advise people who display COVID-19 symptoms to not enter. Update COVID-19 Safety Plan to include maximum occupancy limit and list of safety precautions that have been implemented. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer buckets measured at 200ppm. 3-compartment sink sanitizing at 100 ppm chlorine solution. Donair meats undergo secondary cook step prior to service. All hot-holding units met temperature health requirements. Stand-up freezer, stand-up cooler, and prep cooler met temperature health requirements. No signs of pests observed. Overall, facility is well organized and clean. Report emailed due to COVID-19 pandemic.