INSPECTION REPORT Health Protection JCHW-CZRQY6

PREMISES NAME German Doner Kebab (Fleetwood)		Tel: (604) 816-3912 Fax:
PREMISES ADDRESS 105 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE January 23, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kamaldip Nagra (Dal)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Insert of shaved doner meat (approximately 20cm deep) from the previous night was at 8C to 9C. Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Cooked foods can be rapidly cooled in shallow containers or in the walk-in freezer. Meat was discarded at the time of inspection. Violation Score: 5

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

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

Comments

-Prep cooler was at 4C (bottom) - bottom is currently not in use. Staff stated the cooler was making a sound and had a burning smell - technician has been contacted. Top is used for ambient storage of foods - time tracked and discarded after 4 hours. -Under counter cooler was at 4C. -Upright cooler (metal door) was at 4C. -Upright cooler (white door) was at 4C. -Front cooler (yogurt beverage) was at 4C. -Walk-in freezer was at -15C. -Under counter freezer was at -16C -Hot holding was greater than 60C. Gravy was cooked to greater than 74C prior to hot holding. -Doner meat undergoes a secondary cook step on the grill to greater than 74C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). Dishwasher was replaced. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle was labelled and tested at 200ppm. -Equipment was found to be clean and sanitary -Ice machine was clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. Fruit fly issues continue to persist. Inform pest control operator of fruit fly issues continue or worsen. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and air hand dryer. -FOODSAFE Level 1 valid until May 20, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required.