INSPECTION REPORT Health Protection JCHW-CQ5PTN

PREMISES NAME Dad's Donair & Specialty Foods		Tel: (604) 588-3832 Fax:
PREMISES ADDRESS 502 - 15989 108th Ave Surrey, BC V4N 1J6		INSPECTION DATE March 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roberto Baltazar		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Small portion of partially cooked chicken donair was cooled in the walk-in cooler for reuse this morning. Corrective Action(s): Partially cooked food cannot be saved for future use. At the end of the night the cones must either be cooked or discarded. Cooked cones must be cooked to 74C (chicken) and served immediately, hot held at 60C, or cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the potential growth of pathogens and or the formation of toxins. Chicken cone was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Minor pest activity observed at the front of the restaurant. Some of the droppings were noted to be older droppings. Corrective Action(s): Continue to monitor the facility on a daily basis - clean and sanitize all areas affected with rodent droppings and contact pest control serviced as needed. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was lining the shelving unit in the walk-in cooler. Corrective Action(s): Discontinue the use of cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable. Cardboard was removed at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach was unlabelled. Corrective Action(s): Ensure all chemical containers are properly labelled to identify their contents to prevent accidental mixing and/or misuse of chemicals. Containers need to be relabelled as needed. Container was properly labelled at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter freezer was at -11C. -Upright freezer was at -20C. -Donair meat cooked and cooled properly yesterday reheated to greater than 74C prior to hot holding at greater than 60C. -Chicken stored at less than 60C in the hot holding cabinet was time tracked. After 2 hours, the product is discarded, if not sold. -Hot holding of rice was greater than 60C -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface during the final rinse (minimum of 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle tested at 100ppm. -Blender containers sanitized after each use. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Raw meats stored below and separately from ready-to-eat foods. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until August 11, 2023. Ensure to complete/refresh your FOODSAFE Level 1 prior to the expiry date. *BCCDC Guideline for the Safe Preparation and Serving of Donairs, Shawarmas, and Similar Products. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.