INSPECTION REPORT Health Protection KLAI-CX5NEM

PREMISES NAME Donair Hub		Tel: (604) 498-5889 Fax:
PREMISES ADDRESS 107 - 10277 City Pky Surrey, BC V3T 4C3		INSPECTION DATE October 31, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mithunaa Yogarasa		NEXT INSPECTION DATE November 14, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): < 10 PPM chlorine residual detected in the sanitizer spray bottle. Corrective Action(s): **Issue corrected at the time of inspection** Staff refilled the sanitizer spray bottle and 200 PPM chlorine residual was detected. Always ensure that sanitizer spray bottle is available whenever food prep is occuring. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dried on debris noted on the head of the dish sink sprayer. Food soil noted in the interior of the cooler units. Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition at all time. Date to be corrected by: November 2, 2023 Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Only one staff was working at the time of inspection, staff was unable to provide proof that he completed FOODSAFE level 1 or equivalent. Corrective Action(s): The staff at the time of inspection must obtain FOODSAFE level 1 or equivalent and provide proof to the area Inspector. Operator must ensure that anyone working alone, in the absence of the operator, must have a valid FOODSAFE level 1 or equivalent certificate. Proof needs to be provided during follow-up. In the absence of the operator, at least one staff onsite must have successfully completed FOODSAFE level 1 or equivalent and provide proof that the course has been completed and is still valid. Increase enforcement actions (order/ tickets, etc) will be taken if this violation is not resolved upon follow-up. Date to be corrected by: November 14, 2023 Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash station accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Hot hold units were holding hot food above 60.0C. Great practice observed - hot hold units were preheated and rice were being reheated in the microwave prior putting in the hot hold unit. As per staff, all in-use utensils are being switched out and cleaned multiple times (at least every 2 hours) throughout the day. Staff is aware that Donair meat must go through a secondary cook step (in this case, grill) prior to serving to customers - excellent. Drain plugs are available for the 3-compartment sink for manual warewashing - ensure the drain plugs are used and after dishes are washed and rinsed, they must go through a sanitize step. No signs of pest activities noted during the inspection.