INSPECTION REPORT Health Protection 248207

PREMISES NAME Donair Affair		Tel: (604) 564-1001 Fax:
PREMISES ADDRESS 138 - 12080 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE August 19, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bhupinder Kaur Swatch		NEXT INSPECTION DATE August 25, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized. 1) Observation: No sanitizer was available in the food preparation area at the time of inspection. Correction: Operator made a fresh bleach solution measuring at 200ppm chlorine residual at the time of inspection. Ensure sanitizer is always present and in use during operational hours. A sanitizer bucket or spray bottle must be available in each food preparation area. 2) Observation: 3-compartment sink did not have plugs. Correction: Obtain functional plugs today. Date to be corrected by: Today NOTE: Operator demonstrated how the sink was temporarily being plugged for dishwashing using plastic bags. This is not a permanent solution. Rationale: Equipment/utensils/food contact surfaces must be washed and sanitized properly to prevent an overgrowth of pathogens or toxins that can contaminate food and cause a foodborne illness. Adequate plugs for sinks ensure dishes/utensils are soaked in sanitizer for at least 2 minutes to allow for sanitation. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. 1) Observation: Donair meat on a rod was stored (in a tray) on the floor of the walk-in cooler. Correction: Operator moved the tray to a shelf inside the cooler. Ensure food is stored at least 6" off the ground at all times. Rationale: floor is a potentially contaminated surface that can cross-contaminate food. Storing food on the ground also allows pest activity which can contaminate food and cause a foodborne illness. 2) Observation: Plastic spoons were being used to scoop out dry ingredients from bins. The spoons were submerged in food including the handles. Correction: Operator removed the spoons from all dry ingredients bins at the time of inspection. Ensure scoops are kept outside of bins in a clean container that can be washed and sanitized. Rationale: Handles of scoops (or utensils used as scoops) are potentially contaminated that can cross contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score: 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Single use containers & utensils are used more than once. Observation: Single-use plastic spoons were being used as scoops in dry ingredient bins, repeatedly. Correction: Operator removed the plastic spoons from all containers at the time of inspection. If the use of single-use utensils is required, ensure the utensils are discarded after each use or use proper food-grade scoops that can be washed and sanitized. Rationale: Single-use utensils cannot be washed or sanitized adequately between uses and must be discarded after use. Corrective Action(s): Violation Score: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have FoodSafe level 1 or equivalent. Observation: Operator's FoodSafe level 1 certification had expired and no other staff was certified. Correction: Obtain FoodSafe Level 1 certification and ensure there is at least one staff member that is certified in the absence of the operator. Rationale: FoodSafe Level 1 certification educates food handlers about safe food handling practices and adequate sanitation. NOTE: Email the inspector when certification is obtained and keep print copies on premise. Date to be corrected by: Sept 2, 2020 Corrective Action(s):

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

Comments

Comments Temperatures Preparation cooler #1: top 4C bottom: 3C Preparation cooler #2: top 3.8C bottom: 3C Chest freezer #1: -25C chest freezer #2: -18C Walk-in cooler: 3C Glass sliding door cooler in dry storage: 4C Drinks cooler: 4C (not holding potentially hazardous foods) Hot holding unit: 67C Hot holding rice-cooker: 64C All cooling units had accurate thermometers. Sanitation All handwashing sinks adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Cooler handles and seals in good sanitary condition. Knives stored on magnetic strip - in good sanitary condition. Ventilation hood in good sanitary condition. It is due for servicing this month. Washrooms in good sanitary condition. Storage Food items were covered with lids or plastic wrap when stored in cooler. Cooked items and produce was on top shelves. NOTE: rearrange and organize the back storage area to clear the clutter and allow for easier access to the shelves. Pest Control No signs of recent pest activity were noted. Professional pest control company is monitoring the facility. Administration Permit is available on site. Pest control reports are available on site. Practices Donair meat is cooked adequately with a secondary cook step on the grill. Left-over peeled meat is discarded at the end of the day. COVID Safety Ensure a print copy of the COVID Safety plan is available on site. Facility is offering take-out only. Sanitizers are available on site for customers. Staff was advised to wear masks - operator confirmed that they stopped wearing masks because of angry customers.