INSPECTION REPORT Health Protection ABRR-AGES8U

PREMISES NAME Donair Affair		Tel: (604) 564-1001 Fax:
PREMISES ADDRESS 138 - 12080 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE December 7, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bhupinder Kaur Swatch		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 31

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): The lamb donair that was cut from the cone was added to the hot holding unit without secondary cook step. Employee said she misses secondary step only during busy times. Corrective Action(s): - Cook the meat on grill after scrapping from the cone, ensure it reaches 74C. DO NOT miss the secondary cook step even during busy times Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not avilable at the time of inspection and not in use at the time of inspection Corrective Action(s): - Prepare 100ppm bleach at the start of the shift and ensure that the solution is changed on regular basis - Use the sanitizer to solution to sanitize the prep counter in between uses Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The only handsink available in the back kitchen is blocked with several empty buckets at the front Corrective Action(s): - Remove buckets from the front of handsink. Ensure that the handsink is easily accessible by employees at all times Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Bulk bin with onion bags close to the handsink is not closed. It can easily get contaminated while handwashing. - BAgs of onion in dry storage room are stored on the floor Corrective Action(s): - Close the lid of the bulk bin (onions) after use to protect it from contamination - Store bags of onion off the ground to protect from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fan cover in walk-in cooler has accumulation of dust Corrective Action(s): - Clean the fan cover and ensure sanitary conditions are maintained Violation Score: 3

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

Comments

- Handsinks in kitchen, front area and washrooms are all supplied with hot and cold running water, soap and paper towel - Walk-in cooler, front prep coolers are less than 4C - Produce cooler at the back measured at 6C. NOTE: Ensure that only produce is stored in the cooler. Two coolers in the hallway are not in use. - Freezers are functional and measured at -13 and -16C respectively - Hot holding units are greater than 60C - Satisfactory use of gloves observed at the time of inspection - No evidence of pest activity at the time of inspection - Beef and lamb donairs are brought frozen. Chicken is made on site - general sanitation is satisfactory NOTE: Change the water for storing rice scoops every two hours.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABRR-AGES8U
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment