INSPECTION REPORT Health Protection 240724

PREMISES NAME Mr. Greek Donair Shop		Tel: Fax:
PREMISES ADDRESS 224 - 7155 Kingsway Burnaby, BC V5E 0A9		INSPECTION DATE July 30, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): an opened container of mayonnaise noted at the prep table. About 10% of the content left in the container. The label states that the product must be refrigerated after opening. Mayonnaise was at room temperature. Corrective Action(s): Discard mayonnaise. Follow manufacturer's instruction for storing food items. Ensure mayonnaise is stored at or below 4 deg. C. Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beef on the donair machine noted reheating at 35 deg. C on the surface and 40 deg. C internally. The donair machine was off; the heat was not radiating from the machine. The beef was pre-cooked ready-to-eat product. The beef was brought out from the cooler at 11:00 am. (~ 2 hrs ago) Corrective Action(s): Carve the beef and cook it on the grill. Store as much as a hot holding unit can hold. Rest is to be discarded. Do not turn off the donair machine when it is reheating/cooking meat products. Maintain meats on the donair machines at or above 74 deg. C. Violation Score:

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Few canned products were heavily damaged by accidental drops. 2) A ceramic mug and a plastic cup without a handle were used as a scoop for the dry food ingridients. Corrective Action(s): 1) Discard heavily damaged canned foods. Damage on the seam can compromise the hermetic seal of the canned foods and let the contaminants enter. 2) Do not use as ceramic mug or glass materials as they can break. Supply proper scoop with a handle to dispense food to limit food to hand contact. Correction date: Aug 1, 2018

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

Comments

This inspection done by EHO student. Comments: -Health permit posted -Hand sink equipped with hot and cold running water, liquid soap, paper towels. -General sanitation is excellent -No pest activity at the time of inspection -Bleach sanitizer noted at >= 100 ppm. Test strips available on site. -Low temperature dishwasher chlorine residue 200 ppm -Washroom facility in a sanitary condition -In-use utensils changed every 4 hours -In-use wiping cloths stored in 200 ppm bleach solution -Adequate handwashing noted -Prep cooler and its inserts: 4 deg. C -Hot holding units adequate (except infraction 206) *Chicken: 65 deg. C *Lamb: 65 deg. C *Rice: 80 deg. C -2X 2 door up right freezers: -18 deg. C -2X 2 door up right coolers: 4 deg. C -Ice cream display freezer: -12 deg. C