INSPECTION REPORT Health Protection JCHY-CZ4TBE

PREMISES NAME Donair Dude (Cloverdale)		Tel: (778) 833-0680 Fax:
PREMISES ADDRESS 103 A - 17790 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE January 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food debris. Corrective Action(s): Clean and sanitize th aformentioned equipment. Can opener must be cleaned and sanitized after each use or every 2 hours which ever is lesser. If busy, can put in dishpit to be washed at a later time. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health Operating Permit no posted in a conspiculous location. Corrective Action(s): Ensure to post Health Operating Permit in a conspiculous location where it can be seen by public. Corrected by: Today. Violation Score: 1

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

Comments

Routine Inspection Conducted Today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Stand-up coolers, walk-in cooler, preparation coolers, under counter coolers measured at 4 C or lower. Under counter freezers, walk-in freezer measured at - 18 C or lower. Hot-holding units measured at 60 C or higher. Donair meats undergo secondary cooking step. Fries time tracked. 2- compartment sink available. Food preparation sink available. High-temperature dishwasher measured at 72.7 C final rinse temperature. Food observed to be stored at least 6 inches off the floor. QUATS dispenser, buckets observed to be measured at 200 ppm. Note: Ensure thorough cleaning of floors are conducted to prevent grease adhering into floors, particularly under the line cook area (donair station). Overall, facility is well maintained and organized.