INSPECTION REPORT Health Protection YTAN-CD6QQ9

PREMISES NAME Donair Affair		Tel: (604) 760-0861 Fax:
PREMISES ADDRESS 102 - 14350 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE April 4, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harmanjit Swatch		NEXT INSPECTION DATE April 07, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Water for the hand sink in the front area was turned off and not in use. 2) Second hand sink in the back area had items stored in the sink and was obstructed by storage of brooms directly in front of the sink. Corrective Action(s): 1) All hand washing sinks must be properly supplied with hot and cold running water, liquid soap, and paper towels. Staff stated a plumber has been scheduled for today to service the front hand sink. 2) Do not store items in or in front of any hand washing sink. All hand washing sinks must be easily accessible for hand washing. Staff cleared access to the second hand sink at time of inspection. Second hand sink now easily accessible by staff in front and back kitchens - OK temporarily until front hand sink has been repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Prep cooler doors, seals, handles, and interior require cleaning and sanitizing. 2) Faucets/taps of hand sinks require cleaning and sanitizing. Corrective Action(s): Ensure all high-touch points are cleaned and sanitized frequently throughout the day. Ensure deep cleaning of equipment is completed at least once a week. Correct by: 3 days Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Front hand sink not working. See violation code 401 for details. 2) Both paper towel dispensers were not in use and were jammed or not working. Paper towel was available on a countertop roll holder. 3) Second hand sink was slow to drain. Corrective Action(s): 1 & 3) A plumber has been scheduled for servicing both hand sinks today. 2) Repair or replace both paper towel dispensers and ensure they are working properly and are in use. Correct by: 3 days Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Properly fitting sink drain plugs were not available for the three-compartment sink for manual warewashing. Staff are currently using ill-fitting plugs to fill sinks, which allows the dishwashing water to slowly drain. Corrective Action(s): Obtain 3 appropriate sink drain plugs (one for each sink compartment). Sink compartments must be able to stay filled for proper warewashing. Correct by: Immediately. Violation Score: 5

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

Comments

- Bleach sanitizer solution available at 100 ppm in sanitizer pail, with wiping cloth stored in solution. - Employee onsite demonstrated how the three-compartment sink is set up for manual warewashing. **Need proper-fitting sink drain plugs. See violation code 311 above. - Walk-in cooler and prep cooler measured at 4C or colder. - Freezers measured at -18C or colder. - Hot-held items (sliced donair meats and rice) were measured at 60C or hotter. - Secondary cook step is being done for sliced/shaved donair meat from cones - good. After secondary cook step on flat-top grill, sliced meat is placed into hot-holding units. - Reviewed processes for leftover donair cones. For donair cones, shave/slice off any leftover meat at the end of the day and cook the shaved meat on the flat-top grill to at least 74C, then cool rapidly from 60C to 20C in 2 hours, then from 20C to 4C within the next 4 hours in the cooler. Leftovers may only be used once. For frozen cones, any portion that is still frozen can be returned to the freezer, however the thawed portions of the cone must also be shaved off, cooked on the flat-top grill, then cooled rapidly following the instructions above. Again, leftover cones may only be used once. If leftover cones are not used up the next day, they must be discarded. - Health inspector to email BCCDC's guidelines for donair meats to operator. - Food storage practices satisfactory. - No signs of pest activity noted at time of inspection.