INSPECTION REPORT Health Protection LKIM-CRPPSP

PREMISES NAME Donair Delight		Tel: (604) 451-0111 Fax:
PREMISES ADDRESS 2 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE May 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mehrabudin Noori		NEXT INSPECTION DATE May 11, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 67

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Upon arrival of EHO lack of sanitizer in third compartment sink. All three compartments full of dirty dishes. . Corrective Action(s): As facility does not have a dishwasher third compartment sink is to be set up for sanitizing. Ensure frequently used items such as tongs and knives are washed routinely throughout the day . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Cold water faucet is not fully functional at hand sink. Owner indicated faucet handle is loose and requires tightening. . Corrective Action(s): This is the facilities ONLY hand sink and must be repaired IMMEDIATELY. Use adjacent three compartment sink for hand washing. Tighten hand sink IMMEDIATELY . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Storage area in use for food production. This area is not approved for food production. . Corrective Action(s): Ensure area is for food storage only. Food production is to occur in designated areas only. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Evidence of rodents at facility. Rodent droppings found throughout facility. . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Clutter observed throughout restaurant. Storage room, lower shelves, under cash register - all areas of clutter where rodent droppings are found. . Corrective Action(s): Clean and organize facility. Remove all clutter. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large quantity of rodent droppings observed throughout facility. Current state of sanitation is unacceptable. . Corrective Action(s): Cleaning and sanitizing to occur. Remove all items from floor and lower shelves, sanitize with bleach and water solution of 200ppm chlorine. . Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Currently sink plugs are missing/broken. Facility using a single use plastic glove to stop water. . Corrective Action(s): Obtain sink plugs IMMEDIATELY at facility. Sink plugs are to be used for dishwashing. Proper wash-rinse-sanitize methods MUST be employed for facility to be in operation. . . Violation Score: 15

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - for samosas and spanokopitas (Surrey Catering and Mediterranean Specialty Foods) - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection - Secondary cook step discussed with owner - grill used for secondary cook step