INSPECTION REPORT Health Protection RWOG-ARTTHC

PREMISES NAME Donair Town (Port Moody)		Tel: (604) 461-5969 Fax:
PREMISES ADDRESS 2822 St Johns St Port Moody, BC V3H 2C1		INSPECTION DATE October 4, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Roya Mirzaei Amirabadi		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer measured 0ppm at the time of inspection; operator stated that it had been made a few days ago Corrective Action(s): New sanitizer solution made, measuring between 100-200ppm chlorine. Provide a bucket for sanitizer for wiping cloths as per previous inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooler fan covers (pop cooler, vegetable cooler) require cleaning. Ensure that the rotating grills for donair meats are cleaned regularly as well. Corrective Action(s): Clean and sanitize the areas noted Violation Score: 3

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

Comments

- Coolers measured 4C or below - Ensure that the cover for the prep cooler is closed when not in use so that the food in the inserts stay at 4C or below - Freezers measured -18C or colder with the exception of the upright freezer for the pita bread (measured -12C) - Recommend pita bread freezer be defrosted so that the freezer is working optimally - Hot held foods measured 60C or hotter - Handwashing station stocked with soap, paper towels and hot and cold running water - Recommend purchasing hand soap instead of using dish soap - Good hand hygiene observed - FOODSAFE requirements met - Three compartment sink not in use at the time of inspection Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018. Refresher courses can be taken through Fraser Health or https://www.foodsafe.ca/