INSPECTION REPORT Health Protection SSZO-B5ZUNN

PREMISES NAME Donair Affair (Burnaby)		Tel: (604) 565-3839 Fax:
PREMISES ADDRESS 3728 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE October 29, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 31, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 62

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Second hot holding unit observed on the bottom shelf unplugged. Food temperature is measured to be 49oC to 54oC. Corrective Action(s): Foods must be kept hot at all times at 60oC or hotter. Reheat foods and keep in hot holding unit. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Staff indicated windex is used to sanitize food contact surfaces. 2. None of the staff could explain how to properly wash dishes manually. Sanitizer is not used in both cases Corrective Action(s): Sanitizer MUST be used to sanitize all dishware and food contact surfaces. Violation Score: 25

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit is not posted Corrective Action(s): Health permit must be posted in a conspicuous location Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1. One tong noted only on hot holding unit. Staff indicated one tong is used for lamb and chicken. 2. Buckets of food observed storing on floor, with both shelving racks filled with beverages, excessive amount of dishwashing soaps, oils, and olive oils. Corrective Action(s): 1. Separate tongs must be used for each meat. This was explained during last complaint inspection. Operator still failed to follow instructions. 2. All food products must be stored at leave 6 inches above ground. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following noted areas Corrective Action(s): Clean: -->ventilation exhaust system (due cleaning in July 2018) -->ceiling tiles in kitchen -->shelving racks in walk-in cooler Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Facility is too small for this operation. There is a total of 5 donair machines in facility, and staff observed preparing food on top of chest freezers. Corrective Action(s): Facility must come up with alternative option to proper handle food (ie. purchase pre-cut vegetables instead of preparing food on-site) Violation Score: 5

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

Comments

Walk-in cooler: 3oC Prep coolers: 3oC and 1.2oC Beverage cooler: 1oC Freezers: can't be checked -- bags of pita bread on one chest freezer and the other used as food preparation table Hot holding: 61oC-68oC Hot and cold running water available Liquid handsoap and paper towel present at handsinks General sanitation is satisfactory No signs of pests at time of visit Note: Delivery just came for takeout boxes, plastic cutlery, and napkins. There are 1000+ take out boxes delivered, 5 boxes of cultery, 4 boxes of sandwich bags, and 3 boxes of napkins. There are only 3 shelving racks in the facility and is full already. Delivery guy indicated this facility usually orders once a month. Operator will have to change delivery frequency since the facility has no capacity for such amount. This facility is ordered CLOSED until a follow-up inspection is conducted by Fraser Health Authority. In order to re-open: 1. Operator must provide in writing how to tackle the small kitchen in facility (ie. order pre-cut vegetables from now on) 2. Operator must provide in writing how to ensure staff to proper way of sanitizing food contact surfaces and manual dishwash 3. Provide future delivery frequency of products 4. Operator must provide original approved plans for review 5. Re-organization of products on shelving racks so that all food products are stored above ground