INSPECTION REPORT Health Protection SSZO-AT6UV4

PREMISES NAME Donair Affair (Burnaby)		Tel: (604) 565-3839 Fax:
PREMISES ADDRESS 3728 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE November 16, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauce cooler at front is measured to be 8.2oC (ambient temperature). Food temperature is measured to be 7.6oC. All sauces in cooler has been in cooler since this morning at around 11am (now 3pm). Corrective Action(s): Do not use cooler until cooler has been fixed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): DIscussed manual dishwashing procedures with staff. Dishes are sprayed, rinsed, sanitized, washed in soap, rinsed, and air dry. Corrective Action(s): The current dishwashing procedures are wrong. Follow proper dishwashing procedures: a) Wash in soapy water; b) Rinse in hot clean water; c) Soak in sanitizer for 2 minutes; d) air dry This violation was noted in last routine inspection. Failure to comply will result in further enforcement action (ie. correction order, violation ticket, etc) Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Full bag of takeout boxes placed in front of handsink in kitchen Corrective Action(s): Do not block handsink as handsink must be accessbile at all times for proper handwashing to occur Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit not present Corrective Action(s): Ensure health permit is posted in a conspicuous location Replacement form provided Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sauce cooler at front is too warm (should be 4oC or less) Corrective Action(s): Fix cooler so that temperature is maintained at 4oC or less at all times. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty (2) is FOODSAFE certified Corrective Action(s): Ensure at least one staff on duty has FOODSAFE Violation Score: 1

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

Comments

Walk-in cooler: 2oC Cooler at front (veggie): -0.8oC Beverage cooler: 1.2oC Freezers: -18oC Hot holding: 65oC to 75oC Secondary cooking steps on grill for chicken Hot and cold running water available Liquid handsoap and paper towel present at handsinks General sanitation is satisfactory No signs of pests at time of visit Bleach sanitizer in spray bottle >200ppm chlorine. Follow proper ratio (1/4 teaspoon bleach/1L water)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AT6UV4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment