INSPECTION REPORT Health Protection JCHW-AUUU8U

PREMISES NAME Tasty Donair & Company Inc.		Tel: (604) 596-2277 Fax:
PREMISES ADDRESS 125 - 13711 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 9, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Farid Ziarmal		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Back open cooler was at 6C. Corrective Action(s): Ensure cold potentially hazardous foods are stored at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Foods were relocated to a prep cooler at 4C at the time of inspection. Violation Score: 3

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

Comments

-Front coolers were 3-4C (top and bottom). -Back upright cooler was at 3C. -Chest freezers were at -11C and -15C. -Donair meat cooked on a spit (spit is kept running and turned on). Donair undergoes secondary cook step in the microwave and hot held at greater than 60C. Any donair meat remaining at the end of the night is either shaved, undergoes secondary cook step, and cooled or shaved down to the frozen portion and saved for the next day. -Hot holding of rice was greater than 60C. -Cleaning and sanitizing carried out in the 3-compartment sink. Sink has built-in plugs and bleach available on-site. -Bleach sanitizer spray bottles properly labelled and tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -Canned foods in dry storage area were in good condition. -General sanitation good at the time of inspection. No signs of pests noted at the time of inspection. -Operator FoodSafe Level 1 certificate valid until March 1 2019 -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AUUU8U
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: facility does not use margarine. Oil: facility uses trans fat free oil. Other foods: items meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment