INSPECTION REPORT Health Protection RWOG-CJNUNL

PREMISES NAME Mr. Greek Donair Shop		Tel: (604) 553-9255 Fax:
PREMISES ADDRESS 224 - 7155 Kingsway Burnaby, BC V5E 0A9		INSPECTION DATE September 27, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 28, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of stew noted in cooler measuring 27C. Staff stated it had been made in the morning and was left to cool on the counter prior to being put in the cooler. Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in toppings cooler measured 6C. Corrective Action(s): Move all foods to woorking coolers. Food in the inserts may be used for up to 2 hours, and then discarded; do NOT put them back in the cooler. This method is only acceptable for the remainder of today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher sanitizer line is hooked up to a general cleaner. Label states it requires a potable water rinse after use. Corrective Action(s): Discontinue use. Owner of facility called at time of inspection; owner to purchased and bring proper sanitizer to facility today. All equipment must be re-washed in the dishwasher once dishwasher is able to dispense the correct amount of sanitizer. Obtain test strips to verify chlorine concentration at least once daily. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken stored on top of lid of large pot of stew. Corrective Action(s): Do not store raw meats on top of cooked, or ready to eat foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Toppings cooler measured 6C Corrective Action(s): Cooler must be able to achieve and maintain 4C at all times. Violation Score: 15 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Cardboard take out box had food debris within. Corrective Action(s): Single-use items are SINGLE-USE ONLY. Discard box. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FOODSAFE Level 1 (or equivalent) trained staff on site. Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine in sanibucket - secondary cook step observed (meat was shaved, then cooked on griddle) Temperatures: - upright cooler (dining area): 4C - drinks cooler (dining area): 1C - upright freezer (dining area): -13C - display cooler (pastries): 3C - display cooler (raw meats): 4C - upright cooler (back area): 4C - upright cooler (middle back area): 4C - upright freezer (back area): -16C - hot held rice (3 units) >60C - hot held donair meats: >60C - hot held lamb: >60C Report not signed due to COVID-19 protocol. Report printed and reviewed with staff member.