INSPECTION REPORT Health Protection CPAK-ABETK2

PREMISES NAME Fast Donair & Falafel		Tel: (604) 575-4737 Fax:
PREMISES ADDRESS 109 - 6820 188th St Surrey, BC V4N 3G6		INSPECTION DATE June 30, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajinderpal Singh Chugh		NEXT INSPECTION DATE July 14, 2016
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice scoop stored in stagnant water 2) Cups used as scoops in bulk bins Corrective Action(s): 1) Ensure to store the rice scoop in ice or a sanitized empty container. Do not store scoop in room temperature, stagnant water as this would promote pathogen growth on surface. 2) Obtain proper scoops (with handle) and if to store inside the bins, the handle should not be in direct contact with food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease and dust observed from the following areas: - Undercounter storage in the back area - Floors underneath large equipment (i.e. coolers/counters/sinks) in the back area - Outer surfaces of sugar bins - Handles of coolers and 3 compartment sink at the back and better organization required for the front prep area. Corrective Action(s): Ensure all areas mentioned are cleaned. Scrub all grease build-up on surfaces. [CORRECT BY: 2 weeks from today] Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash station adequately supplied. -Refrigeration temperatures satisfactory; Hot-holding temperatures satisfactory. NOTE: Ensure to keep less amount of food in the inserts. Do not store food above the limit lines to keep food at the required temperature of 4'C. -Operator provided an oral demonstration of how the donair cones are cooked, hot-held and served. Secondary step cooking done on grill. -200ppm QUAT solution available in a spray bottle. Labelled at this time. OK. NOTE: Ensure to contact the technician to have the automated dispenser reset to 200ppm. The option of using household bleach (1/2tsp of bleach per 1L of water) to sanitize food contact surfaces discussed. -Manual dishwashing done at the 3 compartment sink. Plug and bleach available for use. NOTE: Ensure the proper dishwashing method is being followed. Wash with soap and warm water --> rinse with warm water --> soak in 200ppm bleach for 2 minutes --> air dry. Never rinse with water after the sanitizing step. -Receipts for food/desserts kept on site. -No evidence of pest activity observed at this time. -General food storage practice satisfactory. -Washroom satisfactory. 'Out of order' sign posted on the door. Ensure to replenish paper towels and liquid soap as soon as empty. Follow-up inspection will be conducted on July 14th. Overall sanitation level of the facility must be improved by this date. Please contact the health inspector for any questions or concerns.