INSPECTION REPORT Health Protection DSOG-CVFV9N

PREMISES NAME Mr. Greek Donair Shop		Tel: (604) 553-9255 Fax:
PREMISES ADDRESS 224 - 7155 Kingsway Burnaby, BC V5E 0A9		INSPECTION DATE September 7, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 08, 2023
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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front handwashing station was unavailable at the time of the inspection. Corrective Action(s): Fix the front handwashing station. Use the back handwashing station in the meantime as a temporary solution. Correct by: Tomorrow afternoon. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Leak observed underneath the front handwashing station. Corrective Action(s): Fix the leak. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Back handwashing station supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers. - Low temperature dishwasher dispensed 100ppm chlorine bleach concentration. - Surface sanitizer stored in designated bins/spray bottles at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - No signs of pest activity at the time of the inspection. Unable to verify the latest pest control summary reports. Email the three latest pest control summary reports to the health inspector. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Operating Permit posted with a valid decal. Temperature control: - Secondary cooking step observed for meat cones (chicken, beef, lamb) - All coolers < or = 4C - All freezers < or = -18C - All hot holding units/warmers > 60C - Working thermometers inside all refrigeration units.