INSPECTION REPORT Health Protection AHEN-AS9TTD

PREMISES NAME Dad's Donair & Specialty Foods		Tel: (604) 588-3832 Fax:
PREMISES ADDRESS 502 - 15989 108th Ave Surrey, BC V4N 1J6		INSPECTION DATE October 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roberto Baltazar		NEXT INSPECTION DATE October 26, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shaved meat from the donair cone was held below 60 degrees C (~51 degrees C). Corrective Action(s): Ensure hot-potentially hazardous food is kept at or above 60 degrees C. You may reheat the hot-held meat to at least 74 degrees C only once if the temperature falls below 60 degrees C for less than 2 hours and must discard it if the temperature is below 60 degrees C for more than 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the bucket with wiping cloths in the back prep. area. Corrective Action(s): Operator refilled 100 ppm chlorine sanitizer and re-sanitized the prep. surface. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was set up in the bucket with wiping cloths. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer during the inspection in the bucket and spray bottle. Change the sanitizer and wiping cloth frequently throughout the day (e.g. every 2-3 hours, morning time, lunch time, evening time). Also keep a second bucket of soapy water with a clean cloth immersed in it so that prep. surfaces are first washed and then sanitized. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Permit to Operate was posted. Operator and staff member on-site were certified in FOODSAFE. Operator's certificate is valid until July 29, 2018 and they must re-validate it beforehand (e.g. successfully complete the FOODSAFE Level 1 refresher course). Handsinks in the kitchen and washrooms were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, prep. cooler, and drinks cooler was at or below 4 degrees C. Upright freezer and prep. freezer were -18 degrees C or less. Other hot-held food (fried chicken, potatoes, and rice) was 60 degrees C or higher. A secondary cook step was in place for the shaved donair meat. A probe thermometer was available. Dishwasher final rinse chlorine residual was at 50 ppm at the plate. Ice machine was clean. Scoop was stored separately. *It was discussed that in-service utensils and their storage surface/container must be washed, rinsed, sanitized, and air dried at least every 4 hours. Back storage area was organized and equipment was stored off the floor. Please re-organize the front bubble tea area to ensure that the bottled/canned water/pop is stored at least 6 inches off the floor. This will protect it from contamination and enable regular and easier cleaning of the floor. NOTE: Operator mentioned that they would obtain a washable, durable, and smooth shelf liner for a surface that is used to store the take out containers. *A follow up inspection will be conducted this month.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AS9TTD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: canola oil, pita breaad and buns.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment