INSPECTION REPORT Health Protection ANAN-CR3U4P

PREMISES NAME Donair Affair (New Westminster)		Tel: (604) 553-2835 Fax:
PREMISES ADDRESS 17 - 800 McBride Blvd New Westminster, BC V3L 2B8		INSPECTION DATE April 20, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Harmanjit Swatch		NEXT INSPECTION DATE April 21, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Falafels stored in the right side of the line cooler were at 12 degC. They had been in the cooler since last night as per staff on duty. Corrective Action(s): Falafels were discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Pans with raw chicken juice and marinade are still being stored inside the walk-in cooler rather than being washed immediately. Corrective Action(s): This is a recurring issue. Cease this practice. If this continues, a violation ticket will be issued. Violation Score: 5

Non-Critical Hazards: Total Number: 7

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Cooler and hotholding temperatures are not being recorded daily. Corrective Action(s): Start recording cooler and hot holding temperatures DAILY. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust canopy is overdue for servicing. The baffles have grease build-up on them. Corrective Action(s): Clean the baffles and have the canopy serviced. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The right side of the line cooler is at 12 degC, whereas the left side is at 4 degC. Corrective Action(s): All PHF's discarded. Move the other items to the working side of the cooler as discussed. Get the cooler fixed. Do not store any PHF's on the right side until the cooler is fixed. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) The metal strips around the grease trap that's under the kitchen floor are not intact. Two of the sides are bare with screw holes showing. 2) The chest freezer in the back is missing a proper handle. It has sharp edges that can easily cut skin. Corrective Action(s): 1) Replace the metal edging around the grease trap and ensure that the screws are intact. 2) Address the issue. Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: A freezer and cooler are being stored in the back kitchen for another store. Corrective Action(s): As discussed, this is acceptable for a short period only. Items not used for the business should not be stored onsite. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Line cooler is missing a thermometer inside. Corrective Action(s): Purchase and place a thermometer inside each cooler. A probe thermometer should be available for use to monitor hot holding temperatures. Purchase one if you don't have one. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was only one employee working during the inspection and they did not have FS level 1 certification. Corrective Action(s): This is a recurring issue. At least one employee must be FS level 1 certified. Violation Score: 1

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

Comments

General Comments: All other coolers are below 4 degC Freezers are below -18 degC All handsinks are fully equipped; washroom handsink is fully equipped 200ppm bleach sanitizer is available in a labeled spray bottle. Rice temperature is 67 degC; meats are hotheld above 60 degC Meats are sliced off then grilled (secondary cook step) before being placed in the warmer *report reviewed, not signed due to covid* FOLLOW-UP TO BE CONDUCTED TOMORROW