INSPECTION REPORT Health Protection RWOG-CQTTBM

PREMISES NAME Donair & Sub House		Tel: (604) 525-5108 Fax:
PREMISES ADDRESS 7634 6th St Burnaby, BC V3N 3M5		INSPECTION DATE April 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aria Kiani		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Some confusion over how donair meats must be processesed. Corrective Action(s): Donair meats must be cooked on the spit, then go through a secondary cook step PRIOR to - serving to customers, - hot holding OR - proper cooling (60-20C in 2 hours or less; 20-4C in 4 hours or less). Do NOT shave meat, then put it directly in the cooler with a secondary cook step later on. It must be done in the above order. Put recently shaved meat through secondary cook step. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Chicken spit was not on - meat measured 45C internally. More chicken at base of spit, measuring 26C. 2) Rice in hot holding unit below POS was 47C Corrective Action(s): 1) Discard. Donair spits must be on at all times. Do not use the bottom of the spit to hot hold meats. 2) Discard. Foods must be hot held at 60C or hotter. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs stored on top shelf. Corrective Action(s): Eggs not required for menu. Eggs are for operator's consumption. Do not store them on top shelf in case of breakage. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Rodent bait noted underneath three door cooler in dry storage area. Corrective Action(s): Do not use poisons or bait within a facility. Use only physical traps (sticky or snap) Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine; get a second spray bottle so front and back areas have their own sanitizer - three compartment sink not set up at the time of inspection - foods covered in coolers - vent hood was due for serving in December 2022 - operator states his service technician has not come in yet; baffles are clear of dripping grease - general sanitation is satisfactory - FOODSAFE requirements met, expires soon General: - chest freezer (dry storage room): -21C - chest freezer (other room, 1): -15C - chest freezer (other room, 2): -18C - upright three door cooler: 2C - display cooler: 2C - prep cooler (underneath): 1C** - cooler/freezer unit (new): 2C/-17C - hot held rice: 70C - hot held meats: 64C - samosa case - no foods inside, doors broken - do not use as it will not be able to maintain temperature ** prep ingredients in inserts have a tendency to warm up due to proximity to donair spits; ensure these items are either used within 2 hours or discarded. Operator has purchased a new prep cooler with proper lid.