INSPECTION REPORT Health Protection LQUN-BBAUKM

PREMISES NAME Donair Affair (Port Coquitlam)		Tel: (604) 941-3839 Fax:
PREMISES ADDRESS 105 - 2540 Mary Hill Rd Port Coquitlam, BC V3C 3B2		INSPECTION DATE April 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohammad Hajinabi		NEXT INSPECTION DATE 12 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust canopy has accumulated grease, this will attract pests and is a fire hazard. The service sticker indicated that it was to be cleaned in Mar. 2019. Corrective Action(s): Immediately call a professional company to clean the exhaust canopy, and ensure to clean the canopy as per the service sticker. **Correction date: May 1/19** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C; freezers -18C; hot holding units 60C or hotter; and thermometers present. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Bleach used as sanitizer, [Cl2] was 200ppm. - All foods stored in food grade containers; covered; date coded; stored in groups with raw meats separate from RTE foods; and stored 6" off the floor on shelves and platforms. - No expired foods in use or for sale. FIFO rules being followed. - General sanitation level is good. No signs of pests. - Secondary cooking step done of meat on flat grill, prior to placing in hot holding units. At time of inspection, secondary cook step was being followed. - FoodSafe certified staff present. Ensure all staff have a valid certificate, if there is NO expiration date on the certificate then it has expired and the course requires to be taken again. Go to www.foodsafe.ca to register for the next course.