INSPECTION REPORT Health Protection DNGG-D2GQAK

PREMISES NAME Donair Town (Burnaby)		Tel: (604) 298-8188 Fax:
PREMISES ADDRESS 8923 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE February 15, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sophia Xie		NEXT INSPECTION DATE February 26, 2024
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Floors and walls and floor/ wall edges in the kitchen. - Food debris accumulation on walls and shelving around blender. - Food debris and grime accumulation between coolers and freezers, and under all equipment. - Grease accumulation on exhaust ventilation hood. - Food debris accumulation under beverage storage rack in front area. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. [Correction Date: 26-Feb-2024] Violation Score: 9

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

Comments

- Handsink is accessible and provided with hot and cold water, liquid soap and papertowels. - Service Prep Cooler: 4C - 3-Door Display Cooler: 4C - Sliding Door Display Cooler: 3C - Small Chest Freezer (closest to back door): -23C - Chest Freezer (beside sliding door cooler): -19C - Chest Freezer (at kitchen entrance): -18C - Hot Holding (Rice): 64C - Hot Holding (Meat): >65C - Secondary cook step (via microwave) for meat sliced from meat cone before service. Process and critical limits reviewed with operator. Meat sliced from meat cone is cooked in the microwave to minimum 74C internal temperature before it is served or placed in hot holding units (ready for service). - Probe thermometer available to verify food temperature and ensure that secondary cook step has been completed. - 200 ppm chlorine bleach sanitizing solution available for sanitizing food contact surfaces. - No signs of pest activity at time of inspection. **Keep front entrance door closed to prevent potential pest entry.** - FOODSAFE Level 1 requirements are in compliance. - Valid Permit to Operate posted. - Reviewed BCCDC Guideline for the Safe Preparation and Serving of Donairs: - At the end of the business day, partially cooked cones MUST NOT be kept intact for future use. Food handlers may: - Slice the cone down to the frozen layer, wrap the frozen portion of cone, and store in the freezer until the net day. The sliced portion of meat must be fully cooked and then properly cooled. If the leftover cone is not used up on the second day of cooking, it must be discarded at the end of the second day OR - Continue the cooking and slicing process until the entire cone has been sliced. A secondary cook step must take place to ensure that the sliced portions are fully cooked. Cooked product must be cooled properly for cold or frozen storage. - Discard remaining cone.