INSPECTION REPORT Health Protection ANAN-CZYVGL

PREMISES NAME New West Donair & Grill		Tel: (604) 553-8400 Fax:
PREMISES ADDRESS 938 12th St New Westminster, BC V3M 4K6		INSPECTION DATE January 30, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tom Khamo		NEXT INSPECTION DATE February 02, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: There's not soap in the dispenser at the 3-compartment sink. The paper towel dispenser is empty. The paper towel was not being dispensed at the front hand sink. Corrective Action(s): Refill the soap and paper towel dispensers. Fix the paper towel dispenser at the front sink. Violation Score: 5

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator is still not recording cooler/hotholding temperatures daily. This is a recurring violation. Corrective Action(s): Start checking and recording all cooler and hot holding temperatures daily. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some general cleaning is required. Corrective Action(s): Clean the inside of all the back coolers, especially the shelves and storage bins. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: There's a stove and kabob stove in the back area. You cannot prepare or cook foods in the back as discussed. You do not have ventilation or a hand sink back here. Corrective Action(s): Remove both from the premises immediately. Violation Score: 5 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The probe thermometer is broken. Not all the cooler have thermometers on the inside. Corrective Action(s): Purchase a new probe thermometer for monitoring hot holding temperatures. Ensure that every cooler has a thermometer inside. Violation Score: 1

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

Comments

General Comments: Meats are being hotheld at 77 degC. Operator claims to heat the meats in the microwave after shaving as a secondary cook step. Coolers are below 4 degC Freezers are below -18 degC The back storage area as a display cooler, an upright cooler and 2 chest freezer. Discussed dishwashing practices. ENSURE THAT DISHES UNDERGO A SANITIZING STEP AS THE LAST STEP BEFORE AIR-DRYING. SOAK IN 200PPM BLEACH SOLUTION FOR AT LEAST 2 MINUTES BEFORE AIR DRYING. Operator has FS level 1 or equivalent certification Operator is no longer selling steak meat. They're purchasing frozen cones, but are still making their own chicken skewers. 200ppm bleach is on-site. A FOLLOW-UP WILL BE CONDUCTED THIS FRIDAY. *report reviewed, not signed*