Fraser Health Authority



INSPECTION REPORT
Health Protection
NTRG-BDYTDP
PREMISES NAME
Mr. Greek Donair Shop		Tel:
Fax:
PREMISES ADDRESS
224 - 7155 Kingsway
Burnaby, BC V5E 0A9		INSPECTION DATE
July 11, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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): Lamb stew in standing cooler in large metal pot at 38C. Operator was asked to divide the food into smaller containers at time of inspection to cool down the food faster. Corrected.
Corrective Action(s):
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

Routine:
- Upright coolers were 4 C
- Under counter cooler was 4 C (top and bottom) *ensure not to overfill the food in inserts at the top.
- Display cooler was 4 C
- Freezer was -11 C
- Gelato freezer -14 C
- Hot holding was 60 C or hotter
- Hand sinks had liquid soap, paper towel, hot and cold water. (in front and back of kitchen and bathroom)
- spray bottles had 100 ppm chlorine and sanitizer bucket with wiping cloth noted 200ppm chlorine (should keep chlorine at 100ppm)
- dishwasher had a final rinse of 50 ppm chlorine (temperature at 50C)
- No signs of pest activity noted during inspection. No pest control services provided.
- General sanitation is satisfactory
-Ice cream scoops stored under running water
-Secondary cook step being done.
-Food Safe Level 1 certificates were still valid.
*Operator had stepped out to buy groceries for short period. Discussed that in the absence of the operator that at least one staff must be food safe certified.