INSPECTION REPORT Health Protection ZDER-BJZVTK

PREMISES NAME Donair Town (Burnaby)		Tel: (604) 298-8188 Fax:
PREMISES ADDRESS 8923 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE December 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sophia Xie		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoopers for rice and utensils for meat are changed daily - some sit in water Corrective Action(s): Ensure all scoopers and utensils not under 4 C or above 60 C are changed every 2 hours. Digital timer has been purchased to verify when 2 hours has been reached. Correction date: immediately Violation Score: 3

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

Comments

Routine: Handsink fully stocked with liquid soap, paper towel and hot and cold water Vertical broiler surface temperatures: chicken :80 C/, lamb 91 C. Hot holding: chicken 62 C - 70 C, lamb 61 C. *Reviewed secondary cooking procedures - verify meat has reached over 74 C with probe thermometer *Reviewed cooling practices - no concerns noted Prep cooler insert level: 4 C; under compartment 3 C. Bleach sanitizer spray bottle labelled ~ 100 ppm chlorine detectable. Large display cooler (3 door) 4 C. Small display cooler (2 door) 4 C. Chest freezer (under microwaves) -17 C. Frigidaire chest freezer -13 C. Danby chest freezer -`8 C. *Reviewed manual warewashing procedures with manager, plugs available - no concerns noted *End of season all dishware is taken home to be washed in dishwasher and then brought back to be sanitized in bleach solution and air dried Food is covered, stored off the ground and meats are stored in separate coolers from veggies/ ready to eat foods. Foodsafe staff on-site - copy of new certificate provided Reviewed temperature monitoring with manager who advised coolers are checked to be less than or equal 4 C daily. Probe thermometer also available for reheating and hot holding temp checking No signs of pest activity - no pest control available. Recommend having pest control devices on-site to prevent any possible pest issues in the future. Permit posted General sanitation satisfactory Note: Reviewed how to report a complaint to FHA and how to take a complaint from the public - email EHO for a copy of a sample FBI/complaint form