INSPECTION REPORT Health Protection PKUR-C5AU7E

PREMISES NAME Frankfurt Doner Kebab		Tel: (306) 830-2940 Fax:
PREMISES ADDRESS 140 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE July 26, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Rafiq Ahmed		NEXT INSPECTION DATE July 29, 2021
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 = 26

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: As per staff, at the end of the day, the leftover lamb cone is removed from the heat and wrapped in plastic wrap and re-frozen. Corrective Action(s): Partially cooked cones must not be kept intact for future use. Refer to "Guidelines for the Safe Preparation and Serving of Donairs, Shawarmas and Similar Products" Guideline for the proper handling of leftover cones. Update Food Safety Plan and train staff immediately. Discussed with staff on site the proper handling of leftover meat and left them a copy of Guidelines. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. High-temperature dishwasher turned off. Staff unable to turn on and use. Staff stated high-temperature dishwasher is never used as the volume of dishes are low as only single-use plates are provided and seats are limited. Greater than 10 seats and re-usable plates provided to customers. 2. Staff demonstrated how dishes are manually washed - sanitizing solution only registered at 50 ppm for quats. Corrective Action(s): 1. Ensure high-temperature dishwasher is kept on and available to use throughout the day. Ensure temperatures reaches 71 C on plate surface. 2. Until dishwasher is turned on, use 200 ppm quats chlorine solution for sanitizing dishes as per the manufacturer's instructions. Went over with staff how to make this solution and how to test it. Have test strips readily available. Correct immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Tomatoes stored underneath marinated raw meats in walk-in cooler. 2. Scoops stored inside food. Corrective Action(s): Ensure all ready-to-eats foods such as produce are always stored above raw meats to protect them from contamination (such as the juices running from the meats). Staff washed and re-located the tomatoes. 2. Do not store scoops inside food. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher not working/turned on. Corrective Action(s): High temperature dishwasher must be available to use at all times of the operation. Correct immediately. Violation Score: 3

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

Comments

Routine Inspection -Under counter cooler and inserts at 4 C or below. -Walk in cooler at 4 C or below. -Beverage cooler at 4 C or below. -Under counter freezer was -16 C. -Chest freezer was -11 C. **Reminder: Freezers must be at -18 C. Adjust freezer temperatures so it can maintain a temperature of -18 C at all times. -Hot holding units for meats registered at greater than 60 C. -Rice cooker/warmer temperature was increased at the time of inspection. Rice was heated to 74 C and held at greater than 60 C. ***Reminder - foods must be reheated to 74 C before being added to a hot holding unit. A hot holding unit should be pre-warmed before adding foods. Verify temperatures routinely. -Secondary cook step observed. -Discussed checking internal temperatures of foods with staff. *Record temperatures of coolers, freezers, and hot holding units daily. *Check sanitizer solution and dishwasher temperature and record daily. *Pest control records - please have pest control records available at the follow up inspection. *Thoroughly clean and sanitize behind and underneath all surfaces and equipment.