INSPECTION REPORT Health Protection AJON-BGJSPX

PREMISES NAME Fast Donair & Falafel		Tel: (604) 575-4737 Fax:
PREMISES ADDRESS 109 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE October 1, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rajinderpal Singh Chugh		NEXT INSPECTION DATE October 08, 2019
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required in the following areas: - Inside all coolers and freezers. - All high contact surfaces (e.g. sink faucet knobs, hot holding lids). - Walls and floors throughout facility. - Fan located in dining area. - Hard to reach areas (e.g. underneath storage shelves, corners, behind equipment). Corrective Action(s): Clean all the areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected by October 8, 2019. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: QUAT sanitizer spray bottle did not have a label. Corrective Action(s): Label sanitizer bottle as "sanitizer" or "QUATs" to prevent a chemical contamination. To be corrected today. Violation Score: 3

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

Comments

Routine Inspection: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers maintained at or below 4 degrees Celsius. - Freezers maintained below -18 degrees Celsius. - Hot holding (donair and rice) maintained above 60 degrees Celsius. Donair undergoes a secondary cooking step to ensure temperature has reached at or above 74 degree Celsius. QUAT sanitizer in spray bottle = 200 ppm. 3-compartment sink available for manual warewashing. No signs of pest activity at the time of inspection. Operator posted renewed FOODSAFE Level 1 certification - expires in 2023.