INSPECTION REPORT Health Protection AKAO-BJWTZJ

PREMISES NAME Village Donair and Kabob		Tel: (604) 781-1668 Fax:
PREMISES ADDRESS A170 - 20689 Willoughby Town Centre Dr Langley, BC V2Y 0X7		INSPECTION DATE December 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yagoub Moghimi		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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The burner was turned off for beef donair at the time of inspection. This is a repeat violation. Corrective Action(s): You must always keep the heating elements on at all times. As an alternative, the beef cone must be wrapped and stored in the freezer. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

*Temperature logs are missing. Ensure to monitor and record cooler and hot holding temperatures every day. * During non-rush hours the top inserts in the preparation cooler must be kept covered with lids. * Bleach water sanitizer was too strong. Use only 1 teaspoon bleach per litre of water to make 100 ppm chlorine sanitizer solution. Sliding door cooler < 4 C. Preparation cooler < 4 C. Hot holding of soups> 60 C. Deep freezer < -18 C. Hot holding of shaved meats (beef, lamb and chicken) registered >60 C. Beverage cooler < 4 C. General sanitation is satisfactory Liquid soap and paper towels available at the hand sink.