INSPECTION REPORT Health Protection KMLN-CZJQDX

PREMISES NAME Donair Top		Tel: (604) 466-9997 Fax:
PREMISES ADDRESS 2A - 11968 207th St Maple Ridge, BC V2X 1X7		INSPECTION DATE January 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rostam Jamshidian		NEXT INSPECTION DATE January 24, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 86

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): 1. Found sliced meat in the hot holding unit yet the grill had not been turned on. 2. Gravy was place into warming unit either before the gravy or the unit was warmed up. Corrective Action(s): 1. All sliced donair meat must be place on the grill before putting it into the hot holding unit. 2. Must preheat gravy to 74 C before putting it into a preheated hot holding unit. CORRECT: today Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food in prep cooler was 7 C. Corrective Action(s): Must be able to keep potentially hazardous food at or below 4 C at all times. Remove food to working cooler, only place small amounts enough for less than 2 hrs in cooler until repaired. Discard food after 2 hours. Have cooler repaired. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found gravy to be 41 C in hot holding unit Corrective Action(s): Reheat gravy on hot plate to 74 C and then hold at or above 60 C at all times. CORRECT: immediately Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Found all 3 compartments of dishwashing sink to have grease and raw chicken debris inside. 2. Found grater to still have food and grease inside the equipment after washing. 3. Grease build up noted on rice cooker lid where the spoon sits, and on spice containers. 4. Sanitizer spray bottle did not work. Corrective Action(s): 1. Ensure food prep is limited to 1 sink, wash and sanitize after the sink has been used for raw chicken 2. Ensure all food equipment is properly washed and sanitized to remove food and grease before putting away to air dry. 3. Ensure all equipment is regularly washed and sanitized to prevent food and grease build up on surfaces. Rotate spices into new containers so old ones can be washed, repeat regularly. 4. If using a spray bottle ensure the spray actually works. Switch to working bottle (Corrected). CORRECT: today Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Found spice containers on shelves by 3 compartment sink to have no lids. Corrective Action(s): Must cover all open food items when not being used. Ensure all containers have lids. CORRECT: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Found a build up of grease and food debris on cooler doors, handles, on floor under and behind equipment especially around deep freeze. Corrective Action(s): A deep and thorough cleaning is required through out the premises, including floors, walls, and equipment surfaces. CORRECT: 1 week Violation Score: 3

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

Comments

- Under counter cooler by rice cooker was 3 C - Pop cooler was 4 C - Cooler in the back was 2 C - Deep freezers were - 15 C or colder - Hot holding of sliced meat and rice was 60 or hotter - Hand sink had liquid soap, paper towel, hot and cold water - Chlorine sanitizer was 200 ppm - No signs of pest activity noted during inspection REMINDER: fresh chicken donair cones, must be frozen after being prepared before can cook.