INSPECTION REPORT Health Protection SSZO-AVLULW

PREMISES NAME Donair Affair (Burnaby)		Tel: (604) 565-3839 Fax:
PREMISES ADDRESS 3728 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE February 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 (CORRECTED DURING INSPECTION): Back handsink is once again blocked. Two buckets of chemicals storing right in front of handsink. Corrective Action(s): Handwashing station must be accessible at all times. This violation has been noted in 2 consecutive routine inspections. Correction order issued. Failure to comply may result in ticketing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit is not posted Corrective Action(s): Ensure health permit is posted in a conspicuous location Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoop noted in jug with stagnant water Corrective Action(s): In-use utensils such as rice scoops should be places in am empty container and replaced with a new scoop every 4 hours Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted food preparation on top of chest freezer, far away from a handwashing station. Prep table by handwashing station is being used as a storage (ie. rice cooker, buckets, food processor noted). Corrective Action(s): Food preparation must be done close to a handwashing station. Move all appliances to back chest freezer if wanted and use stainless steel prep table for any food preparation. Violation Score: 3

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

Comments

Prep coolers at front: 0.9oC (right); 3.8oC (left) Walk-in cooler: 3.6oC Beverage cooler: 2.2oC Freezers: -13oC to -16oC Hot holding: rice at 66oC to 90oC Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations in kitchen. Hand dryer noted in washroom. General sanitation is satisfactory No signs of pests at time of visit Bleach sanitizer noted in spray bottle >200ppm chlorine. Reduce bleach concentration to 100ppm (1/2 teaspoon bleach/1L water). Use test strips to check concentration Discussed manual dishwashing procedures with staff. Bleach sanitizer is used to sanitize dishware. Note: 3-compartment sink noted in facility for dishwashing purposes. All three compartments are filled with dishware at time of visit. Operator may be required to install a bigger 3-compartment sink in the future if problem persists. A prep. sink may also be required if need be.