INSPECTION REPORT Health Protection ZDER-BDCVD2

PREMISES NAME Donair Town (Burnaby)		Tel: (604) 298-8188 Fax:
PREMISES ADDRESS 8923 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE June 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sophia Xie		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required: 1. On top of vertical boilers - charred meat debris 2. Under front prep cooler - food debris 3. Back area corners (floor) / hard to reach areas - debris Corrective Action(s): Ensure all areas are routinely cleaned to maintain a high level of sanitation. Correction date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Prep cooler insert (cut veggies) stacked too high out of insert. Corrective Action(s): Ensure all food in inserts are filled only 3/4 full to ensure the food is maintained at or below 4 C. Violation Score: 3

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

Comments

Routine: Designated handsink fully stocked with liquid soap, paper towel and hot and cold water Vertical broiler surface temperatures: chicken :88 C/ 83 C, lamb 181 C. Hot holding: chicken 67 C - 71 C,lamb 63 C. *Reviewed secondary cooking procedures - verify meat has reached over 74 C with probe thermometer *Reviewed cooling practices - no concerns noted Prep cooler insert level: 4 C; under compartment 3 C. Bleach sanitizer spray bottle labelled ~ 10 ppm chlorine detectable. Large display cooler (3 door) 3 C. Small display cooler (2 door) 4 C. Chest freezer (under microwaves) -15 C. Frigidaire chest freezer -17 C. Danby chest freezer -20 C. *Reviewed manual warewashing procedures with manager, plugs available - no concerns noted Food is covered, stored off the ground and meats are stored in separate coolers from veggies/ ready to eat foods. Foodsafe staff on-site. Reviewed temperature monitoring with manager who advised coolers are checked to be less than or equal 4 C daily. Probe thermometer also available for reheating and hot holding temp checking No signs of pest activity - no pest control available. Recommend having pest control devices on-site to prevent any possible pest issues in the future. Permit posted Note: Tongs and rice scoops stored in water or at room temp dry for 2 hours then changed - recommend getting digital timer set to 2 hours, once timer goes off then the scoops and tongs should be changed or earlier.