INSPECTION REPORT Health Protection JCHW-CB7TBF

PREMISES NAME German Doner Kebab (Fleetwood)		Tel: (604) 816-3912 Fax:
PREMISES ADDRESS 105 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE January 31, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kamaldip Nagra (Dal)		NEXT INSPECTION DATE February 03, 2022
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler (far unit) was at 8C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Yogurt sauce and cheese was moved to a functioning cooler unit at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cook area handwash station did not have single use paper towels. Corrective Action(s): Ensure handwash stations are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (far unit) was at 8C. Corrective Action(s): Service or adjust the cooler unit and ensure it can maintain 4C on a consistent basis. Violation Score: 3

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

Comments

-Walk-in freezer was at -16C. -Prep coolers (close to the front) were at 2C/4C. -French fry under counter cooler was at 4C. -Both upright cooler units were at 4C. -Front beverage cooler was at 4C. -Condiments stored at ambient temperature are time tracked and discarded after 4 hours. -Hot holding was greater than 60C. -Kebab meat undergoes a secondary cook step on the grill. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Quats sanitizer dispenser and spray bottle were at 200ppm. -Equipment was found to be clean and sanitary -Ice machine was clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and air hand dryer. -FOODSAFE Level 1 valid until September 29, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.