INSPECTION REPORT Health Protection VCHN-BMCTGS

PREMISES NAME Frankfurt Doner Kebab		Tel: (306) 830-2940 Fax:
PREMISES ADDRESS 140 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE March 3, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rafiq Ahmed		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Front under the counter freezer ambient air temperature ~ -11 degrees C. Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Service the under the counter freezer. Correct by March 10, 2020. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front under the counter freezer ambient air temperature ~ -11 degrees C. Corrective Action(s): Service the under the counter freezer and ensure unit is capable of maintaining -18 degrees C or less. Correct by March 10, 2020. Violation Score: 3

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

Comments

Routine inspection: Front and back hand sinks provided with liquid soap and paper towels. 200ppm quats available for use in spray bottles. Quats adequately diluted as per manufacturers directions. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Walk in cooler at 3 degrees C. Rice hot held above 60 degrees C. Donair spits turning. Donair meat undergoes a secondary cook step on the stove then placed in the hot holding unit. Preparation cooler inserts at or below 4 degrees C. Lower section at 3 degrees C. Small freezer at -16 degrees C. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection. Permit posted in front area. Reminder: single use gloves must be discarded after use.