INSPECTION REPORT Health Protection AHEN-B3GUMV

PREMISES NAME Dad's Donair & Specialty Foods		Tel: (604) 588-3832 Fax:
PREMISES ADDRESS 502 - 15989 108th Ave Surrey, BC V4N 1J6		INSPECTION DATE August 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Roberto Baltazar		NEXT INSPECTION DATE August 10, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken inside three inserts was hot-held less than 60 degrees C (near 44-46 degrees C internally) for less than 2 hours. Gravy was hot-held less than 60 degrees C internally for more than 2 hours. Corrective Action(s): Chicken was reheated to greater than 74 degrees C internally and was placed into the hot-holding unit. Gravy was discarded. A new batch of gravy was prepared during the inspection (heated to > 74 degrees C) and placed into the hot-holding unit. Heat of the hot-holding unit was increased. . Ensure that 2 hour temperature checks are done on a minimal basis and ensure the hot-held potentially hazardous food is maintained at or above 60 degrees C (140 degrees F). Recommended: Maintain a temperature log for food in the hot-holding units. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were not present in the dispenser of the handsink adjacent to the dishwasher. Handsink was being used to dry food equipment. Corrective Action(s): Operator resupplied the paper towels and removed the food equipment to enable the handsink to be accessible for handwashing. Do not obstruct handsinks and ensure that they remain supplied with liquid soap, hot and cold running water, and paper towels. 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 has completed the FOODSAFE Level 1 refresher course (Valid until June 18, 2023). Other handsinks were adequately supplied. Hot-held rice was above 60 degrees C in the front area. Rice in the back area was heated to above 74 degrees C. Prep. cooler and walk-in-cooler were at or below 4 degrees C. Prep. freezer and upright freezer temperatures were satisfactory. Probe thermometer was available on-site. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate. 100-200 ppm chlorine sanitizer was available in the spray bottle and bucket for sanitizing. A separate bucket contained detergent and water for the cleaning purpose. Ice machine and bin were in a clean condition and the scoops were stored separately. No signs of recent pest activity were evident at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B3GUMV
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: Extra olive virgin oil, canola oil, dry beef gravy, french fries, and "baked in store 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