INSPECTION REPORT Health Protection JCHW-CZBSPR

PREMISES NAME Dad's Donair & Specialty Foods		Tel: Fax:
PREMISES ADDRESS 502 - 15989 108th Ave Surrey, BC V4N 1J6		INSPECTION DATE January 9, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Samer Yousif		NEXT INSPECTION DATE 4 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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator stated cloth towels are used to dry dishes and utensils after washing and sanitizing. Corrective Action(s): Discontinue the practice of using cloth towels to dry dishes and utensils after washing and sanitizing to prevent recontamination of dishes and utensils. Dishes and utensils must be allowed to air dry for proper cleaning and sanitizing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observe wiping hands of a cloth towel after handwashing. Corrective Action(s): Staff must dry after with a single use method (paper towel or air dryer) after proper handwashing to prevent recontamination of hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Minor rodent infestation observed in the facility. Corrective Action(s): Continue to clean and sanitize all areas affected with rodents droppings and monitor for activity. Contact pest control services if activity increases or continues. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top) and 2C (bottom). -New kebab cooler was at 4C. -Upright freezers were at -15C and -18C. -Hot holding of donair meat was at 60C. -Donair meat undergoes a secondary cook step prior to hot holding. -Cooked chicken is time tracked - chicken is discarded after 2 hours. -Frozen donair cone is cut in half, thawed, and used up that day. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Bleach sanitizer spray bottle was labelled and tested at 100ppm. -General food storage practices good at the time of inspection. -General sanitation satisfactory at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and an air dryer. *Facility has added kebabs to the menu. Operator to provide an updated food safety and sanitation plan regarding the safe handling of foods and cleaning and sanitation practices. -FOODSAFE Level 1 valid until October 15, 2028. -Health permit hand delivered to operator. Review the attached permit letter and notify the health department of any changes to the facility. Ensure permit is posted in a visible location. -Please contact the inspector if you have any questions or concerns. -Signature not required.