INSPECTION REPORT Health Protection ALUI-AWDRBZ

PREMISES NAME Shannon Donair		Tel: (604) 418-1807 Fax:
PREMISES ADDRESS B - 17581 57th Ave Surrey, BC V3S 1G8		INSPECTION DATE February 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Azez Hamo		NEXT INSPECTION DATE 5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water not initially available at handwash sink as the knob for the hot water was not screwed properly. Corrective Action(s): Operator repaired knob and hot water was able to be dispensed. Discussed with operator that this is a repeat issue and that further violation for not having a properly functioning handsink may be tickets/fines. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Hot water handle/knob at handsink intiially not functioning. Corrective Action(s): Operator fixed handle and hot water was able to be dispensed at handsink. Violation Score: 3

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

Comments

Liquid soap, paper towels, and hot/cold running water (after above violation was corrected) available at handsink Large upright glass door cooler: ambient air temperature was 6 deg C but food probed to be at 3-4 deg C (operator was in the middle of making a lunch order) Prep cooler (bottom): 3.2 deg C, discussed with owner that inserts should not be filled to the top if you are not going to put lids on the inserts (only put enough for a 2 hour period) Drinks cooler: 3 deg C 2 Hot holding units both at >60 deg C Fumehook okay Dry goods : ensure all foods are kept off floor 3 compartment sink with bleach available on site to sanitize Chest freezer: -17 deg C Bleach sanitizer in rag bucket at 100 ppm chlorine residual General sanitation good, no signs of any pests Note: Operator's FoodSafe certificate is from 2010. This will expire this year on July 29, 2018. In order to renew, you have the following options: 1) Re-take the Level 1 FoodSafe course or 2) Go to Foodsafe.ca and take the online refresher course for Level 1.