INSPECTION REPORT Health Protection RLAM-BHUV8Z

PREMISES NAME Mr. Greek Donair Shop		Tel: Fax:
PREMISES ADDRESS 224 - 7155 Kingsway Burnaby, BC V5E 0A9		INSPECTION DATE November 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 8 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): One bottle of no name brand bleach was used on site for bleach buckets. Label of this product states that these cannot be used for household cleaning. Purchase proper bleach product that states it can be usd for cleaning on the label Corrective Action(s): Purchase another bleach product that states it can be used for cleanin on the label. Date to be corrected: today 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

-Routine Inspection -Handwash sink contains hot water, liquid soap, and paper towel -Coolers measured 4C or less: 2 standing cooler, display cooler, undercounter/insert cooler -Freezer measured -15C -Gelato Freezer measured -14C -Hot holding units measured above 60C -Shawarmas undergo second cook step. Operator checks them with thermometer. Operator demonstrated that donairs achieve 74C before placing into the hot holding unit. -Dishwasher measured 100ppm chlorine concentration. Test strips available -Bleach buckets measured 100ppm chlorine -Ice cream scoops stored in dipper well -2 compartment sink is available and equipped. One drain plug on site. -Rice hot holding measured above 60C -General sanitation is adequate -No signs of pest during inspection -Note: food safety plans must be on site. These are procedures for staff to follow to prevent food safety hazards from occurring.