INSPECTION REPORT Health Protection JCHW-BLBRNQ

PREMISES NAME Tasty Donair & Company Inc.		Tel: (604) 596-2277 Fax:
PREMISES ADDRESS 125 - 13711 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 30, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler (sauce) was at 6C to 8C. Corrective Action(s): Ensure cold holding units are able to maintain foods at or below 4C. Sauces were moved to a cooler at 4C at the time of inspection. Operator will discontinue the use of this cooler unit. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Sanitizer spray bottles were labelled at the time of inspection. Violation Score: 3

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

Comments

-Donair prep cooler was at 4C (top and bottom). -Back upright cooler was at 3C. -Freezers (two) were at -10C and -11C. -Hot holding was greater than 60C. -Meat undergoes a secondary cook step. Chicken was cooked to greater than 74C. -Frozen meat cone is shaved down to the frozen portion at the end of the night and is used up the next day. At the end of the day, any unfrozen meat must be shaved off the cone entirely, undergo a secondary cook step, and used up that day or cooled and reheated the next day. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach sanitizer available and prepared at the end of the day. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Good hand hygiene practices observed by staff. -Sanitizer spray bottles tested at 100ppm. -Equipment and utensils were found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor and protected from contamination. Raw meats stored below ready-to-eat foods. Food items by the cash register protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FOODSAFE Level 1 valid until January 13, 2024. -Please contact the inspector if you have questions or concerns.