INSPECTION REPORT Health Protection ZDER-CFU7K2

PREMISES NAME Donair Town (Burnaby)		Tel: (604) 298-8188 Fax:
PREMISES ADDRESS 8923 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE June 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sophia Xie		NEXT INSPECTION DATE July 05, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Left hot hold unit (chicken) noted 57 C with probe thermometer. Corrective Action(s): Ensure PHFs are hot held at or above 60 C. All PHFs less than 60 C for more than 2 hours is discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 3 comp sink manual dishwashing - no plugs available, no sanitizing step being followed Corrective Action(s): Ensure proper manual 3 comp sink - 4 step dishwashing procedure is being followed. ***Have 3 sink plugs, use all 3 sink compartments 1. Wash (warm soapy water) 2. Rinse 3. Sanitize (50-100 ppm chlorine solution) - soak for 2 minutes 4. Air Dry Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left hot hold unit noted at 57 C - set at max setting - appears to max out on dial already Corrective Action(s): Ensure all hot hold units are able to maintain a temperature at or above 60 C. Repair / replace hot hold unit. ***Do not use the left hot hold unit to hot hold food for more than 2 hours. All food in unit for more than 2 hours must be discarded. Correction date: 3 days Violation Score: 3

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

Comments

Routine: Handsink supplied with liquid soap, paper towel and hot and cold water Vertical broiler surface temperatures: Meat :89 C Hot holding: Left unit: 58 C (***violation noted above) / right unit: 68 C *Reviewed secondary cooking procedures - verify meat has reached over 74 C with probe thermometer *Reviewed cooling practices - no concerns noted Prep cooler insert level: 4 C; under compartment 3 C. Bleach sanitizer spray bottle >200 ppm chlorine detectable. ***Ensure only half cap of bleach per bottle of water = 100-200 ppm chlorine Large display cooler (3 door) 3 C. Small display cooler (2 door) 4 C. Chest freezer (under microwaves) -20 C. Frigidaire chest freezer -23 C. Danby chest freezer -`18 C. *Reviewed manual warewashing procedures with owner - no plugs available (***violation noted above) Food is covered, stored off the ground and meats are stored in separate coolers from veggies/ ready to eat foods. Foodsafe staff on-site No signs of pest activity - no pest control available. Recommend having pest control devices on-site to prevent any possible pest issues in the future. Permit posted General sanitation satisfactory