INSPECTION REPORT Health Protection KMLN-C6WPZS

PREMISES NAME Donair Top		Tel: (604) 466-9997 Fax:
PREMISES ADDRESS 2A - 11968 207th St Maple Ridge, BC V2X 1X7		INSPECTION DATE September 16, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rostam Jamshidian		NEXT INSPECTION DATE September 17, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 138

Critical Hazards: Total Number: 6

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): No secondary cook step was being done, meat was cut then place in hot holding unit and served. Corrective Action(s): Must ensure all donair meats are properly cooked to 74 C by adding a secondary cooking step, either placing on the grill or in the microwave. CORRECT: immediately Violation Score: 15 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Found gravy warming in the hot holding unit. Corrective Action(s): Must cook gravy to 74 C as quickly as possible then transfer to hot holding unit, as these units are not intended to be heat foods above 60 C only for hot holding. Purchase a hot plate to cook gravy on prior to putting it into the warming unit. CORRECT: immediately. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found Tzatziki sauce and garlic mayo at 11 C, multiple packages of fries sitting out at room temperature. Corrective Action(s): All potentially hazardous foods ( not just meat products) must be kept at or below 4 C at all times. Discard all items stored above 4 C. All food items stored above 4 C were destroyed with bleach at time of inspection. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found gravy in the hot holding unit at 54 C Corrective Action(s): Must store all cooked potentially hazardous foods at 60 C or hotter. As under 2 hours, increase temperature to 74 C and keep at 60 C. Gravy was discarded CORRECT: Immediately Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Found gravy and water sitting in pots with layers of burnt on gravy. Corrective Action(s): Must wash and sanitize all equipment every day or every 4 hours if in continual use. CORRECT: immediate Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Found all 3 compartments sink of dishwashing sink to be dirty with raw chicken pieces. 2. No drain plugs were found onsite to allow for proper warewashing Corrective Action(s): 1. As there is no food prep sink, ensure any sink used for food prep is sanitized after use so dishes and equipment can be properly washed and sanitized. 2. Must purchase drain plugs so sinks can be properly filled to wash and sanitize items 3. must use 4 step method: 1 wash with soap, 2. rinse, 3. sanitize for 2 minutes, 4. air dry CORRECT: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Found boxes of fries and bags of onions sitting on the floor. Corrective Action(s): Ensure all items are put away when they are delivered, ie fries in to the freezer. Onions need to be store 6" off of the floor at all times. CORRECT: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy grease and food build up noted on equipment, shelves, counters and ventilation system (grease dripping out of bottom). Corrective Action(s): Ensure a thorough and deep clean is done of all surfaces: walls, floors, counters, shelves, containers, and ventilation. CORRECT: 1 week Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was unable to maintain 4 C or colder at time of inspection Corrective Action(s): Ensure cooler is able to maintain 4 C at all times during the day, including busiest times of operation. Adjust cooler, or have repaired so it is able to maintain 4 C CORRECT: today Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers are not present inside of cooler units. Corrective Action(s): Must ensure all refrigeration units have a thermometer inside. CORRECT: 1 week Violation Score: 1

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

Comments

- Cooler under deep fryer was 4 C - Cooler in the back was 3 C - Freezers were - 18 C - Hand sink had liquid soap, paper towel, hot and cold water - No signs of pest activity noted during inspection NOTE: purchase a probe thermometer to check meat temperatures