INSPECTION REPORT Health Protection ATHP-CTUSP6

PREMISES NAME Parsley Doner		Tel: Fax:
PREMISES ADDRESS F17 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE July 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gulsah Suicmez		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Soap dispenser at the hand sink located above the mop sink has fallen off the wall. Corrective Action(s): Re-install this dispenser within one week. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of flour were stored directly on the ground in the storage room. To prevent contamination, store all food 15 cm/ 6 inches off the floor. Corrective Action(s): As soon as possible. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease has started to accumulate on the ventilation hoods. The date of the last professional cleaning was October, 2022. Corrective Action(s): Ensure that the vent panels are cleaned by staff on a regular basis (within one week) and that a professional company does a thorough cleaning to remove grease buildup. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The 2-compartment sink has a sign stating "Do not use." This was approved as a food preparation sink. Corrective Action(s): Ensure that this sink is made available for use by staff. Violation Score: 1

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

Comments

Reviewed the secondary cook step requirements for donairs with all staff onsite. Staff were reminded to cook the donair meat after it has been sliced every time. The BCCDC Guideline for "Donairs, Schwarmas and Similar Products" was provided to the operator during the inspection. Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The bleach sanitizer solution had 100 ppm chlorine. No evidence of pests. General sanitation was satisfactory.