INSPECTION REPORT Health Protection JPAK-CQKPV3

PREMISES NAME Donair Hut (128th St)		Tel: (604) 498-6616 Fax:
PREMISES ADDRESS 9627 128th St Surrey, BC V3T 2X8		INSPECTION DATE April 4, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nissar Ahmad		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler by the cooking line at 2.3 C when measured with probe thermometer. Operator had removed the doors/covers for the inserts at the top for convenience. Heat from cooking equipment is affecting the inserts due to minimal barriers to keep cold foods at 4 C or lower. Corrective Action(s): Required operator to provide a cover to ensure that during down times, doors/covers are provided for all inserts. Cover for the inserts provided at the time of inspection. Probe thermometer used to measure internal temperature of foods and went down to 4 C. Ensure to provide the lid and door for the inserts as summer is approaching Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator had single use gloves on when mopping the floors. When a customer walked in, operator discarded the gloves she was wearing and put a new pair on to serve the customer. However, she did not wash her hands Corrective Action(s): Required operator to wash her hands before and after each task. Changing gloves are good practices but does not replace hand washing. Operator receptive and washed her hands at the time of inspection 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): Observed grease accumulation in the ventilation hood and TVs on top of food prep surfaces. Last maintenance done on the ventilation was January 2022. Heavy accumulation may lead to contamination of food and/or food contact surfaces and fire hazard Observed grease and food debris below and behind cooking equipment. Corrective Action(s): Required operator to call professional cleaners for ventilation system. Operator must clean and sanitize all parts from the ventilation system if possible. TVs and electrical lines must be cleaned and sanitized. Ensure to clean and sanitize areas below and behind cooking equipment. Operator started to clean the area and started to wipe off grease with bleach sanitizer at the time of inspection Violation Score: 9

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Three compartment sink available for manual ware washing; bleach available for sanitization Bleach sanitizer bottle available and in use; detected 200 ppm of residual chlorine when tested with test strip Prep cooler at front at 4 C or lower; pastries cooler at 4 C or lower; stand up cooler at 4 C or lower Chest freezer at -18 C or lower *One stand up cooler and one stand up freezer not in use; no PHF stored in these units at the time of inspection* Hot holding units, including meat inserts and rice cookers at 60 C or higher When inquired, operator indicated that all meats from donair machine are cooked once more before going into the meat inserts Ice machine maintained in sanitary condition; scoops stored outside in a clean container Ensure to store scoops and utensils for dry foods outside of the container. No sign of pests noted at the time of inspection