INSPECTION REPORT Health Protection CQUY-CL8UFP

PREMISES NAME Donair Affair (Port Coquitlam)		Tel: (604) 941-3839 Fax:
PREMISES ADDRESS 105 - 2540 Mary Hill Rd Port Coquitlam, BC V3C 3B2		INSPECTION DATE November 16, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mohammad Hajinabi		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse activity observed in the food premises (droppings/feces) Corrective Action(s): Continue pest control/elimination efforts through the following actions: -Disinfect and remove any rodent droppings/feces found in the premises -Thoroughly clean and sanitize all surfaces in the food premises on a frequent basis -Obtain weekly visits from the pest control technician to monitor and reset mouse traps until pest activity is eliminated Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration *Mix 1/2 teaspoon of bleach per Litre of water to make a food-grade no-rinse chlorine sanitizer solution. Higher concentrations require food-contact surfaces to be rinsed after applying the chlorine solution* - Overall sanitation is satisfactory, however, removal of non-essential items/equipment is recommended to allow for easier access to areas of the kitchen for cleaning (eg. paint tins, construction tools, etc.)