INSPECTION REPORT Health Protection ALUI-BBYSHU

PREMISES NAME King Tut's Donair and Pizza		Tel: (604) 576-8847 Fax:
PREMISES ADDRESS 5691 177B St Surrey, BC V3S 4J2		INSPECTION DATE May 8, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jas Basi		NEXT INSPECTION DATE May 16, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available at time of inspection. Corrective Action(s): Staff member prepared proper bleach solution (1/2 tsp bleach per 1 liter of water) in spray bottle. Solution was at 100 ppm chlorine residual. Keep solution available at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 3 Plastic ziploc bags of raw chicken were observed in chest freezer where the precooked donair meat cones are stored (also in plastic and pre-packaged). Operator indicated that he had stored the frozen raw chicken for personal use in that chest freezer. Corrective Action(s): Move raw meats out of freezer and do not store them in your cold holding units, as they are for customer food only. As discussed, raw meats are not to be cooked at your donair station for the following reasons: 1) There is very limited prep space and a high risk of cross contamination if there are raw meats involved 2) There is no grease trap attached to your sinks Correct by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted: -Handsink equipped with liquid soap and paper towels available -Walk in cooler (shared with food store section): 3.1 deg C -Prep cooler at 3.8 deg C -2 freezers inside walk in cooler with precooked frozen donair meats both at -18 deg C or less -All hot holding at 60 deg C or greater -Panini grill used for secondary cook step -General sanitation satisfactory -No signs of pests -3 compartment sink on site with bleach available to sanitize -Staff member on site has valid FoodSafe certificate The following needs to be done: 1) Provide invoices/records/receipts for proof of purchases for donair meats, operator will also be providing proof that meats are pre-cooked 2) Ensure that no raw meats are kept in your freezers