INSPECTION REPORT Health Protection SDHI-D4CPPQ

PREMISES NAME Donair Shack		Tel: Fax:
PREMISES ADDRESS 100 - 7310 120th St Surrey, BC V3W 2M1		INSPECTION DATE April 15, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jagjit Pal Singh		NEXT INSPECTION DATE April 17, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher not able to reach minimum of 71'C at plate surface. Dishwasher measured at 31'C with probe thermometer at plate surface. 2-compartment sink available on site. Single-use utensils and dishware in use. No re-usable plates or cutlery observed in use. Corrective Action(s): Use the 2-compartment sink to wash and sanitize equipment and utensils using 100 ppm bleach solution and until the dishwasher has been repaired. To be corrected by: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station at front service area is NOT supplied with hot water during inspection. Operator stated that someone was contacted 2 days ago. Corrective Action(s): Repair the hot water at the hand washing station to ensure hot water is available at adequate supply and pressure to wash hands properly to prevent contamination of food. In future, the hand washing station MUST ALWAYS be supplied with hot and cold running water, liquid soap and paper towel and the hand washing station must be repaired the same day / immediately. To be corrected by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High-temperature dishwasher measured at 31'C at plate surface after multiple runs. Dishwasher rinse temperature gauge reading 101'C. Operator has contacted plumber. 2. Hand washing station at front service area not able to dispense hot water. Plumber has been contacted. Corrective Action(s): Repair the dishwasher and hand washing station to ensure both are in good working order. The dishwasher must be repaired to ensure the final rinse temperature at the plate surface is at a minimum of 71'C. The hand washing sink must be supplied with hot water at all times. To be corrected by: Apr 17, 2024 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absense, no staff on site has FOODSAFE Level 1 training or equivalent. Corrective Action(s): One staff member MUST apply for FOODSAFE Level 1 equivalent training by the end of the day. Submit proof of application to the health inspector via email. The staff member must complete training as soon as possible. Submit proof of training to the health inspector via email once training is complete. One person onsite must have FOODSAFE Level 1 training or equivalent at all times. To be corrected by: immediately Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 2'C - Sandwich cooler at front (top and bottom) at 3'C - Chest freezers (X2) at -19'C - Stand-up freezer at -18'C - Stand-up beverage cooler at 2'C - Hot-holding units at or above 60'C - All food observed covered and stored at least 6 inches off the floor *NOTE: vertical broiler observed off at start of inspection. Staff put on the broiler during inspection. *Reminder: vertical broiler must be on AT ALL TIMES. - Confirmed second cooking step with staff. Donair meat is cooked on stove top prior to placing in hot-holding unit. - General sanitation is satisfactory - Hand washing station in washroom is adequately supplied with hot and cold running water, liquid soap and paper towel - Bleach sanitizer (prepared during inspection) measured at 200 ppm chlorine concentration with test strip - 2-compartment sink available with drain plugs and bleach - High-temperature dishwasher measured at - No signs of pest activity during inspection Please contact the health inspector for any questions or concerns.