INSPECTION REPORT Health Protection CQUY-CRFQ42

PREMISES NAME Pita Pan Donair		Tel: (604) 468-2000 Fax:
PREMISES ADDRESS 2885 Shaughnessy St Port Coquitlam, BC V3C 3H1		INSPECTION DATE May 2, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fatemeh Azizi		NEXT INSPECTION DATE May 04, 2023
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Foods stored in the prep cooler (donair ingredients & sauces), glass display cooler (baklava, etc.), and 2-drawer under-grill cooler are being held at temps of 10-12 degrees Celsius. Corrective Action(s): *Transfer perishable foods to alternate cooler units *A limited amound of perishable foods can remain in the malfunctioning coolers as long as they are used or discarded within 2 hrs. *Contact a repair company to inspect and service the 3 malfunctioning coolers Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3 coolers are not holding temps at adequate levels to maintain food safety. The donair prep cooler, baklava display cooler, and undercounter 2-drawer cooler are all running at temps between 10-12 degrees Celsius. Thermometers were place too close to the compressors, giving innaccurate temp readings. Corrective Action(s): *Store perishable foods in alternate coolers until units can be inspected and repaired by a service technician. *Thermometers were moved to more-suitable locations for monitoring temps. *Ensure to check temps daily to confirm that the units are holding temps at 4 degrees Celsius (40 degrees Fahrenheit) or colder. Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration *Mix bleach and water at a ratio of ~1 teaspoon bleach per Litre of water to make a foodgrade sanitizer solution - High-temp dishwasher reached final rinse temperature of ≥71o Celsius (78.8C) - No sanitation concerns observed at time of inspection - No pest activity observed during inspection