INSPECTION REPORT Health Protection JCHW-APWPEZ

PREMISES NAME Tasty Donair & Company Inc.		Tel: (604) 596-2277 Fax:
PREMISES ADDRESS 125 - 13711 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE August 4, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Farid Ziarmal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Upright cooler was at 2C. -Prep cooler was at 3C. Smaller prep cooler is currently not being used. -Back sauce cooler was at 6C. Operator has adjusted cooler and will not be using cooler unit until it is capable of maintaining 4C or less at all times. -Both chest freezers were less than -18C. -Hot holding of rice and donair meat was greater than 60C. -Donair meat undergoes secondary cook step in microwave - items were probed greater than 74C. Probe thermometer available on-site to verify proper temperatures. -Any unused portions of donair are shaved down to the frozen portion - frozen portion can be used for one additional day -Cleaning and sanitizing of equipment carried out in the afternoon and evening using 3-compartment sink - plugs are built into the sink. Bleach available on-site for cleaning and sanitizing. -Both handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Operator observed practicing good hand hygiene practices. -Sanitizer spray bottles labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods properly stored off the floor, covered, and protected from potential contamination. -General sanitation good at the time of inspection. Ensure staff pay more attention to the door seals on the prep cooler - some mould and food debris found on the seals. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.