INSPECTION REPORT Health Protection VCHN-CM4QEL

PREMISES NAME Donair Bites		Tel: (604) 522-6114 Fax:
PREMISES ADDRESS 101 - 1090 Cliveden Ave Delta, BC V3M 6E6		INSPECTION DATE December 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer concentration in spray bottle well over 400ppm. Corrective Action(s): Reminder to follow manufacturer's directions on dilution of quats from bulk container. Diluted to 200ppm for use on food contact surfaces. Verify concentration of quats using test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bottle of bleach and several containers of dish detergent observed stored above food products in the dry storage room. Corrective Action(s): Store all chemicals and similar agents away from food products. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Hand sink provided with liquid soap and paper towels. Utility sink available for use. 3 compartment sink setup for manual warewashing. Test strips available for verifying quats concentration. Reminder, general sanitizer solution is 1 oz of regular unscented bleach to 1 gallon of water. Walk in cooler at or below 4 degrees C. Freezer at -18 degrees C. Freezer for bread at -22 degrees C. Preparation cooler inserts at or below 4 degrees C. Lower section at 0 degrees C. Hot holding at or above 60 degrees C. All donair meat coming off the spit undergoes a secondary cook step on the grill. Operator has taken a FOODSAFE level 1 or equivalent course. Permit posted in plain view of the public. Beverage cooler at or below 4 degrees C. Front area ice cream freezer at or below -18 degrees C. Reminder to monitor and record temperatures of all coolers, freezers, and hot holding. Have records available for review at all times.