Fraser Health Authority



INSPECTION REPORT
Health Protection
PKUR-D26VE7
PREMISES NAME
Tasty Donair		Tel: (604) 598-0814
Fax:
PREMISES ADDRESS
140 - 8047 120th St
Delta, BC V4C 6P8		INSPECTION DATE
February 5, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mobeen Yakub		NEXT INSPECTION DATE
6 Months
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 = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Dough stored in white garbage bags.
Corrective Action(s): Do not store food in garbage bags. Use food grade bags or containers only. Correct immediately.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Few rodent droppings seen beside dishwasher and behind chest freezer in storage area.
Corrective Action(s): Remove droppings and sanitize area. Continue to monitor for pests.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Grease/food debris noted behind, underneath, and on sides of equipment.
Corrective Action(s): Clean premises so that all areas are visibly clean and free of grease/food debris.
Violation Score: 3

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

Routine Inspection
Coolers at 4 C or below.
Freezers range from -10 C to -22 C.
Hot holding of meats above 60 C.
Donair meats have a secondary cook step.
Rice hot held at 60 C. Ensure temperature does not drop below 60 C.
Bleach sanitizer available in spray bottle - registered at 200 ppm chlorine.
Operator was able to demonstrate correct manual dishwashing procedures. Sanitizer compartment registered at 200 ppm chlorine.
High temperature dishwasher not in use as premises mostly uses single-use utensils.
Hand sink equipped with hot/cold running water, liquid soap and single-use towels.
A copy of report to be emailed to operator.