INSPECTION REPORT Health Protection KLAI-CCHQ8Z

PREMISES NAME Fast Donair & Falafel		Tel: (604) 575-4737 Fax:
PREMISES ADDRESS 109 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE March 14, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rajinderpal Singh Chugh		NEXT INSPECTION DATE March 16, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Reach-in display cooler was noted at 6.4C during the inspection when verified with a probe thermometer. The temperatures of some potentially hazardous food stored at this unit were noted as follow: Sliced tomatoes at 6.5C (open cooler), greek salad at 7.6C (open cooler), sliced mushrooms at 6.7C (in bottom of reach-in cooler). Date to be corrected by: Immediately Corrective Action(s): All potentially hazardous food must be stored ≤ 4C at all time. If out of temperature control, potentially hazardous food can only be stored above 4C for no more than 2 hours. Due to lunch rush about to begin, all potentially hazardous food were allowed to be stored in this unit temporarily for 2 hours maximum (as per operator, food in this unit was placed in for about half an hour prior to inspection) then they must all be moved to another functioning cooler unit that is capable of maintaining ≤ 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Dirty mop water noted in the mop bucket in the back room. Date to be corrected by: Today Corrective Action(s): Discard dirty mop water immediately after mopping the floor to avoid dirty water from harbouring/ breeding pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and sanitizing required in the following areas: Below the upright cooler unit (unit with lock), vent hood, wall behind flat grill, inside the upright freezer (back room), thermometer unit (inside the back room upright cooler), dish sink sprayer head and around the 3-part sink. General cleanliness also needs to improve. Debris noted on the floor and wall throughout the unit. Date to be corrected by: March 21, 2022 Corrective Action(s): Clean and sanitize the areas mentioned above. Clean, sanitize and recaulk the 3-part sink as black buildup is now observed on the caulking. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Reach-in display cooler was noted at 6.4C during the inspection when verified with a calibrated thermometer. Date to be corrected by: March 16, 2022 Corrective Action(s): After the lunch rush, remove all potentially hazardous food out of this unit and have the unit service. Potentially hazardous food can only be returned to this unit after servicing and ensuring the unit is capable at maintaining ≤ 4C. Operator called in the unit for servicing during the inspection. Violation Score: 3

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

Comments

Routine inspection conducted today. - Handwashing sink was accessible during the inspection. Supplied with hot and cold running water, paper towel and liquid soap. - 200 PPM QUAT detected in the sanitizer spray bottle. - 3 hot hold units for proteins and rice in rice cooker were ≥ 60C during the inspection. - Refrigeration units (except for the reach-in unit noted in the violation above) were at ≤ 4.0C. - Freezer units were at ≤ -18.C. - Thermometers noted in all cold hold units. - As per discussion with operator, meat cones undergo secondary cook step on flat grill before placing in hot hold units. - As per operator, in-use utensils are changed (cleaned, washed and sanitized) every half an hour to 1 hour. - No signs of pest noted during the inspection. - Operator's FOODSAFE level 1 verified - expires July 29, 2023. - Permit posted in a conspicuous location. - No signature required due to COVID-19 pandemic.