INSPECTION REPORT Health Protection LKIM-CVLSPL

PREMISES NAME Donair Delight		Tel: (604) 451-0111 Fax:
PREMISES ADDRESS 2 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE September 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mehrabudin Noori		NEXT INSPECTION DATE September 19, 2023
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution measuring 0ppm Chlorine at time of inspection CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure adequate supply of sanitizer solution at all times throughout the day. Solution must be changed to ensure chlorine levels are acceptable. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO the faucet was not functioning properly. CORRECTED DURING INSPECTION. . Corrective Action(s): Unit requires repairs or replacement. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Ongoing rodent infestation at facility. Rodent droppings observed throughout facility. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large accumulation of food debris under donair cooking unit. . Corrective Action(s): Ensure floors are cleaned in hard to reach areas nightly. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed: - on floor - on boxes in back storage area - on can of food - on shelf . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician. ... Thorough cleaning is required of facility. Ensure floors are cleaned, shelves are cleaned, tops of cans are bleached, any items on floor are removed and properly stored off floor 15cm EHO to return to ensure proper cleaning has occurred. . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet at hand sink has loose handles and requires tightening with screwdriver. . Corrective Action(s): This unit requires repair or replacement. . Violation Score: 3

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

Comments

COMMENTS - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Secondary cook step occurring for donair meat - One functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection EHO to return to assess cleanliness of facility and check for repaired hand sink NOTE: obtain additional sink plugs for restaurant