INSPECTION REPORT
Health Protection
LKIM-AZXNKK

PREMISES NAME
Donair Affair (Surrey)
Tel: (604) 584-3839
Fax:
PREMISES ADDRESS
10786 148th St
Surrey, BC V3R 3X6
INSPECTION DATE
June 21, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mohammad Ali Hajinabi
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 8

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Knives put back on knife rack with food debris on items. CORRECTED DURING INSPECTION - items cleaned and sanitized.
Magnetized Knife rack needs to be cleaned.
.
Corrective Action(s): Ensure knives and knife rack are clean and in sanitary condition
.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Shelves require cleaning.
Some walls require cleaning
Vegetable prep cooler requires cleaning.
.
Corrective Action(s):
Violation Score: 3


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

Comments

COMMENTS
- Facility in EXCELLENT sanitary condition
- No evidence of pests
- Pest control program in place
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Secondary cook step for all meat items occurring (microwave for beef, grill for chicken) - temperatures in hot holding unit exceeding 72 degrees Celsius
- Two functional sink plugs available for use
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine
- First In First out and date stamping methods observed in use
- Raw meat stored away from Ready to Eat food items
- Light covers in place
- Cooler handles and seals in good sanitary condition

***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years.
Visit www.FOODSAFE.ca for more information.