INSPECTION REPORT Health Protection LKIM-D4CSGJ

PREMISES NAME Donair Affair (Burnaby)		Tel: (604) 565-3839 Fax:
PREMISES ADDRESS 3728 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE April 15, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Black beans in rice warmer found to be at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION - Unit turned from "warm" to "cook", beans were reheated to 75 degrees Celsius. . Corrective Action(s): Ensure hot holding unit for beans can maintain temperatures of 60 degrees Celsius throughout the day. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commonly used tools such as knives, rice paddles, tongs etc. not being washed and sanitized at a high enough frequency. Staff explained these items are washed at 4pm daily. As this is approximately 5 hours from opening this exceeds maximum allowable amount of time CORRECTED DURING INSPECTION - Commonly used tools were washed and sanitized upon instruction of EHO Staff unable to located sanitizer solution. Sanitizer solution not labeled. CORRECTED DURING INSPECTION - Sanitizer solution was located and labeled. . Corrective Action(s): Ensure staff are made aware that all commonly used items should be washed and sanitized every 2-4 hours or more frequently as necessary throughout the day. NOTE: Obtain/locate Chlorine test strips for sanitizer solution. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in back corner. . Corrective Action(s): Ensure this area is cleaned tonight as facility does not seem to have rodent droppings anywhere else. This may indicate rodent infestation has been eliminated. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one present with FOODSAFE Level One or equivalency training. . Corrective Action(s): Ensure at least ONE STAFF MEMBER present has FOODSAFE level One or equivalency training. . Violation Score: 1

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - staff was able to correctly set up sink without instruction from EHO - WELL DONE - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Designated space in walk in cooler unit - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - WELL DONE - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Upon arrival of EHO Secondary cook step for Donair Meat was observed to be employed -EXCELLENT WORK! NOTE: Three compartment sink dishwashing procedure sign left with facility. Ensure this is posted. NOTE: Although sanitizer solution was available for use neither staff knew where spray bottle was when asked indicating sanitizer solution was not being used. Ensure sanitizer solution is being used throughout the day. NOTE: Obtain/locate Sanitizer testing strips