INSPECTION REPORT Health Protection SDHI-CKAUK8

PREMISES NAME Donair Affair (24th Ave)		Tel: (604) 385-6640 Fax:
PREMISES ADDRESS 120 - 16050 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE October 17, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Romy Swatch		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Two bags of rice observed stored directly on the floor during inspection. Corrective Action(s): Place bags of rice on the shelves, at least 6 inches off the floor to prevent potential contamination. To be corrected by: immediately Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer observed stored in an unlabelled spray bottle during inspection. Corrective Action(s): Label all sanitizer spray bottles to ensure sanitizer is stored properly and to prevent potential chemical contamination of food. To be corrected: immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site is not FOODSAFE Level 1 or equivalent trained. Corrective Action(s): Apply for FOODSAFE Level 1 course and submit the invoice as proof of application to the health inspector. Ensure at least once person on site at all times has FOODSAFE Level 1 training or equivalent. To be corrected: immediately Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units at or above 60'C - Staff stated that in-use utensils are changed every 2-4 hours throughout the day - General sanitation if satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink supplied with drain plugs, hot water and bleach - Bleach sanitizer in spray bottle measured at 200 ppm chlorine concentration - All food observed covered - Equipment stored in a sanitary manner - Chemicals are stored away from food - No signs of pests during inspection - Permit posted in a conspicuous location on site NOTE: temperature log is not maintained. Staff to maintain temperature log as per approved food safety plan to be verified by the health inspector during next inspection. Contact the health inspector if there are any changes to the floor plan, layout, menu and/or business operations. Please contact the health inspector for any questions or concerns.