INSPECTION REPORT Health Protection DNGG-CSSTEX

PREMISES NAME Donair Town (Burnaby)		Tel: (604) 298-8188 Fax:
PREMISES ADDRESS 8923 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE June 14, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sophia Xie		NEXT INSPECTION DATE June 21, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Food premises is not following BCCDC Guideline for the Safe Preparation and Serving of Donairs: 1. Portions of meat sliced from the meat cone isn't undergoing a secondary cook step prior to serving. 2. Partially cooked cones are kept intact for future use. 3. Leftover cones after 2 days of cooking are not discarded and kept for multiple days until used up. Corrective Action(s): 1. Reheat sliced meat in hot holding units: - Beef (62C) - Reheat to minimum internal temperature of 71C for at least 15 seconds. - Chicken (70.5C) - Reheat to minimum internal temperature of 74C for at least 15 seconds. **Lamb (76.9C) and another tray of chicken (77.1C) - no further action. 2. Reviewed BCCDC Guideline. At the end of business day, partially cooked cones MUST NOT be kept intact for future use. Food handlers may: a) Slice the cone down to the frozen layer, wrap the frozen portion of cone, and store in the freezer until the next day. Sliced portion of meat must be fully cooked and then properly cooled. **If the leftover cone is not used up on the second day of cooking, it must be discarded at the end of the second day OR b) Continue cooking and slicing process until the entire cone has been sliced. A secondary cook step must take place to ensure that the sliced portions are fully cooked. Cooked product must be cooled properly for cold or frozen storage. c) Discard remaining cone. 3. Discard 10 leftover cones. Leftover cones are from >2 days of cooking. [Correction Date: Immediately] Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - The following areas require thorough cleaning: - Grease, food debris, and grime accumulation under and behind 3-compartment sink. - Food debris and grime accumulation behind, between, and under kitchen coolers and freezers. - Floor/ wall edges in kitchen. - Under prep cooler in front service area. - Grime accumulation on and under 3-compartment sink surfaces. Corrective Action(s): - Thoroughly clean the above noted areas and all other hard to reach areas. [Correction Date: 21-June-2023] Violation Score: 3

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

Comments

- Handsink accessible and provided with hot and cold water, liquid soap and papertowels. - Coolers: ≤4C - Freezers: ≤-18C - Hot Holding (Rice, Meat): >60C - Probe thermometer available to facilitate temperature monitoring and verification. - Food storage practices appear satisfactory. Food is protected from contamination. - 100-200 ppm chlorine bleach sanitizing solution available for sanitizing food contact surfaces. - Manual warewashing and sanitizing procedures reviewed. No concerns noted. **Ensure service tongs in continuous use are washed and sanitized at least once every 4 hours. - No signs of pest activity at time of inspection. - FOODSAFE requirements are in compliance. - Permit to Operate posted. - Baklava not prepared on site. Receipt for baklava provided; however, no premises information available. Operator to provide supplier information to verify that product is prepared at an approved facility. **BCCDC Guideline for the Safe Preparation and Serving of Donairs, Shawarmas and Similar Products provided. Review document and ensure that secondary cook step practices, use of leftovers, and cooling procedures are being followed per the document. Contact the undersigned if you have questions or require further clarifications.