INSPECTION REPORT Health Protection BWOI-D2PV8W

PREMISES NAME Xpress Donair House		Tel: Fax:
PREMISES ADDRESS 645 - 22709 Lougheed Hwy Maple Ridge, BC V2X 2V5		INSPECTION DATE February 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ahmad Fakiri		NEXT INSPECTION DATE 3 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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Middle sink in the 3 compartment sink is missing the o ring to prevent the water from draining Upright paper towel dispenser at hand sink is not secure. Corrective Action(s): Replace o ring Replace upright paper towel dispenser with a secure towel dispenser. Owner stated he does have one on order. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Coolers are missing thermometers. Corrective Action(s): Purchase thermometers as discussed Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Employee on site observed to not have food safe level 1 or equivalent. At start of inspection the owner was not on site. Owner does have a valid food safe certificate Corrective Action(s): There must always be at least 1 person on site when in operation who has food safe level 1 or equivalent Violation Score: 1

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

Comments

****Monitoring logs are not being maintained. Record daily your cooler temperatures as well as your hot holding temperatures. Dishwasher at approx 130F and dispensing approx 70ppm chlorine in final rinse. Owner is aware secondary cook step is required once meat is removed from the cooking cones Owner is aware freshly made chicken cones are to be frozen before they can be used Hot holding at >60c Liquid soap and paper towels at hand sink Bleach bucket with wiping cloth's tested at approx 200ppm.