Fraser Health Authority



INSPECTION REPORT
Health Protection
252303
PREMISES NAME
Tasty Donair & Company Inc.		Tel: (604) 596-2277
Fax:
PREMISES ADDRESS
125 - 13711 72nd Ave
Surrey, BC V3W 2P2		INSPECTION DATE
April 23, 2021		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
April 30, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
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 (CORRECTED DURING INSPECTION): Observation: Back stand-up freezer measured at -4C with infrared thermometer. Food is starting to thaw.
Health rationale: Unfrozen foods are at risk of pathogen survival if they are not stored at adequate frozen temperatures.
Corrective action: Maintain frozen temperatures for all foods by moving the foods to the chest freezer and ensuring it is able to maintain -18C or lower and that foods are kept frozen.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Observation: Stand up freezer not able to maintain -18C or lower. Freezer measured at -4C. Operator mentioned all freezers and coolers were serviced on March 22, 2021. Operator contacted repair company again.
Health rationale: Broken freezer storage can put foods at risk of pathogen survival if they are not stored at adequate temperatures.
Corrective action: Repair stand-up cooler in back area and ensure it is able to maintain -18C or lower. Ensure all temperatures are checked regularly and that foods are kept frozen.
Date to be corrected by: 2021/04/30
Corrective Action(s):

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

Observed during inspection:

Temperatures:
-Stand up cooler at back at 4C
-Sandwich cooler adequate - top at 3.7C - bottom at 4C
-Hot-held chicken probed at 75C
-Hot-held meat probed at 78C
-Rice warmer probed at 80C
-Beverage cooler at 4C
-Secondary cook step used for all donair and hot-held at 60C or higher.

Sanitation:
-General sanitation very good during time of inspection.
-Adequate handwashing station available at front service area. Prep area and staff washrooms. Hot and cold running water, soap and paper towel available.
-Bleach sanitizer at 100ppm chlorine concentration (both spray bottles).
-3-compartment sink available for adequate cleaning, rinsing and sanitizing of food contact equipment.
-Chemicals stored away from food prep area.
-All food is stored off the ground.
-Scoops are placed outside all dry storage.

Storage:
-All food is covered and protected from contamination in coolers.
-Single-use dishware stored in a sanitary manner.
-Personal items stored away from all food prep areas.

Pest:
-No signs of pests during time of inspection.

Administration:
-Foodsafe Level 1 trained staff on premises during time of inspection (expires Jan 13, 2024)
-Operating permit visible