INSPECTION REPORT Health Protection BWOI-BJLQVY

PREMISES NAME Donair Castle		Tel: (604) 477-0019 Fax:
PREMISES ADDRESS 20834 Lougheed Hwy Maple Ridge, BC V2X 2R3		INSPECTION DATE December 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mohammad Hajinabi		NEXT INSPECTION DATE December 12, 2019
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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Broilers were turned off when I entered the restaurant. Instructed the operator to turn them back on Corrective Action(s): Cone MUST be continuously cooking. Food handler MUST NOT turn off the broiler to slow down the cooking of the cone. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Tahini container stored on floor with cracked lid and spilled product on outside of the container Corrective Action(s): Replace lid or transfer into another container with tight fitting lid. Once opened, place opened container on shelf ie up off the floor. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under back room "True Freezer" requires cleaning. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chlorine test strips not on site. These are required as part of your food safety plan to verify sanitizer concentration when warewashing and concentration of bleach in spray bottles. Corrective Action(s): Provide chlorine test strip upon follow up inspection Violation Score: 3

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

Comments

*Monitoring logs not being maintained. Logs must be recorded everyday when in operation. Secondary cook step being done. Hot holding at >60c All cold holding equipment cold holding at <4c Spray bottle bleach sanitizer concentration at approx 200ppm. Liquid soap and paper towels at hand sink No pest problems noted