Fraser Health Authority



INSPECTION REPORT
Health Protection
KMLN-C6XMYZ
PREMISES NAME
Donair Top		Tel: (604) 466-9997
Fax:
PREMISES ADDRESS
2A - 11968 207th St
Maple Ridge, BC V2X 1X7		INSPECTION DATE
September 17, 2021		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Rostam Jamshidian		NEXT INSPECTION DATE
September 27, 2021
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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: Grease build up still noted throughout premises
Corrective Action(s): Deep cleaning is still required thorough out the premises, floors, counters, walls, equipment and ventilation system.
CORRECT: 1 week
Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 204 noted on Routine inspection # KMLN-C6WPZS of Sep-16-2021
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.
Correction: 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.

Code 301 noted on Routine inspection # KMLN-C6WPZS of Sep-16-2021
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.
Correction: Must wash and sanitize all equipment every day or every 4 hours if in continual use.
CORRECT: immediate

Code 302 noted on Routine inspection # KMLN-C6WPZS of Sep-16-2021
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
Correction: 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
Comments

- Drain plugs have been purchased
- hot plate being used for cooking gravy before putting into hot holding unit
- grill has been cleaned and in use for secondary cook step
- thermometers have been purchased