INSPECTION REPORT Health Protection MBEK-CWYTNU

PREMISES NAME Donair Affair (Fraser Hwy)		Tel: (604) 544-0202 Fax:
PREMISES ADDRESS 301 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE October 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Romy Swatch		NEXT INSPECTION DATE October 27, 2023
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): It was stated that end of day procedures involve cooling of partial cones (non-frozen), if cones are not used by the end of the day. Corrective Action(s): At the end of the business day, partially cooked cones MUST NOT be kept intact for future use. For non-frozen cones, either - Continue the cooking and slicing process on the vertical broiler until the entire cone has been sliced. A secondary cook step is to be used to ensure that the sliced portions have been fully cooked. Cooked product should then be transferred into food-grade containers for cooling and storage in a cooler or freezer, OR - Discard remaining cone. (Guideline for the Safe Preparation and Serving of Donairs, Shawarmas and Similar Products, BCCDC). This is to allow for safe cooling of the cooked cones to minimize the risk of foodborne illness. Refer to the aforementioned guidelines for additional information. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bottle of sanitizer at front had no detectable sanitizer. Corrective Action(s): Sanitizer was prepared in bottle and measured at 100 to 200 ppm chlorine bleach. Ensure sanitizer is always available at the correct concentration for safe and effective sanitizing of food contact surfaces. Resanitize surfaces as a precaution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen paper towel dispensers (two) either jammed or empty. Corrective Action(s): Refilled and unjammed. Ensure paper towel is always available at all hand washing stations (in addition to hot/cold running water and liquid soap) in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in back dry storage area. Corrective Action(s): Ensure rodent droppings are removed and areas are sanitized with a solution of at least 1 part bleach to 9 parts water. It was stated that pest control services have already been contacted to address the pest concerns. Date to be corrected by: Today. Note: Food was protected from potential contamination (all open dry food stored in rigid containers with fitted lids, no signs of contamination or food packaging damage). Continue to ensure food is protected from potential contamination. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Small gap observed along bottom of back receiving door, particularly in left corner and central area. Corrective Action(s): As this may be a potential pest entry point, ensure this area is properly sealed against pest entry. In addition, identify and locate then seal any other potential pest entry points. Date to be corrected by: October 27, 2023. Violation Score: 3

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

Comments

Routine health inspection. Walk-in cooler at 3 degrees C. Left sandwich cooler at 1 degrees C (above and below). Right sandwich cooler at 4 degrees C (above) and 3 degrees C (below). Upright cooler at 4 degrees C. Walk-in freezer at -19 degrees C. Thermometers available for coolers. Raw donair/shawarma meat stored separately from, and not above, ready-to-eat foods. Hot holding internal food temperatures (rice, beans, meat) at 60 degrees C or more. Secondary cook step in use for donair/shawarma meat. Internal temperature (chicken) was measured at over 74 degrees C at the time of inspection. Donair/shawarma cooking units on, cones are in rotation. Bleach water sanitizer available at 200 ppm chlorine in one spray bottle. Three compartment sink is supplied with hot and cold running water and sink plugs. Proper hand washing and glove use practices are in use. Food is generally covered, with few exceptions (covered during inspection). FOODSAFE requirements met at time of inspection. Certificate for staff on site is valid to November 24, 2023. Washroom in clean condition. Sink adequately supplied. Manager unable to locate probe thermometer at time of inspection. Ensure a functional probe thermometer is available for checking the internal temperature of food--to be obtained immediately.