INSPECTION REPORT Health Protection 258252

PREMISES NAME German Doner Kebab (Fleetwood)		Tel: (604) 816-3912 Fax:
PREMISES ADDRESS 105 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE August 3, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kamaldip Nagra (Dal)		NEXT INSPECTION DATE August 17, 2022
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. A cutting board which was cleaned & sanitized was observed with food debris. 2. Ice machine was observed with mold/mildew on the sides of ice tray. Corrective actions: 1. Operator cleaned and sanitized the cutting board again. Ensure to properly clean & sanitize all utensils and equipments. 2. discarded ice and clean and sanitize the ice machine during inspection. Increase the frequency of cleaning the ice machine. Health rationale: Equipment/utensils must be properly cleaned and sanitized to reduce pathogen growth and/or toxin production and to eliminate any contamination of food. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station next to donair/gyros were blocked by a large garbage bin. Corrective action: Staff moved the garbage bin away from the handwashing station. Health rationale: All hand washing stations must be accessible and equipped with hot and cold running water, liquid soap and paper towels to facilitate the proper hand washing and to reduce any physical chemical and/or bacteriological contamination. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff was observed to be touching cleaned and sanitized utensils with dirty gloves. Corrective action: Staff removed gloves and washed hands before putting on new pair of gloves. Health rationale: Gloves must be removed once contaminated and before touching clean utensils/equipment/food contact surface. Hands must be washed before and after putting on new gloves to ensure that food/equipment/food contact surfaces are not contaminated. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Flies and fruit flies observed throughout the facility. Operator informed that pest company comes in every 15 days and traps are placed. No recommendations given by the pest control company on site. Corrective action: Contact pest control company and follow their recommendations. Increase the frequency of the visits to mitigate pest issue. Health rationale: Fruit flies/flies may carry pathogen which may lead to a food borne illness. Date to be corrected by: 2 weeks Corrective Action(s): Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Undercounter freezer near fryers lacked a thermometer. Corrective action: Operator placed an accurate thermometer in the freezer during inspection. Ensure all refrigeration units are equipped with an accurate thermometer. Health rationale: An accurate thermometer in cold-holding units provides the temperature of the units and to facilitate the monitoring of the units temperatures. (refrigerators at or below 4C, freezers at or below -18C). Corrective Action(s): Violation Score:

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

Comments

Routine inspection conducted. 1. Temperature Under counter coolers at 4.3C and 3.9C. Under counter freezer at a defrost cycle during inspection. Upright fridge at 3.9C. Upright cooler (danby) at 3.sC. Walk-in freezer at -14.3C. Beverage cooler at 0.7C. High temperature dishwasher at 73.8C at the plate level during final rinse cycle. Hot holding at greater than 60C. 2. Sanitization All handwashing stations (kitchen and washrooms) are equipped with hot and cold running water, liquid soap and paper towels. QUATs in spray bottle at 200ppm. QUATs in dispenser at 200ppm. 2 compartment sinks with drain plugs available. Ventilation canopy maintained in a sanitary condition. 3. Storage All food are kept above ground at least 6 inches. Single-use containers and utensils are covered. Chemicals are stored separately from food/utensils/food contact surfaces. 4. Pest activity Pest company contracted 5. Administrative Permit posted FOODSAFE Level 1 certificate available (expires May 2027).