INSPECTION REPORT Health Protection LKIM-CXCRP5

PREMISES NAME Donair Affair (Burnaby)		Tel: (604) 565-3839 Fax:
PREMISES ADDRESS 3728 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE November 7, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Onions should not be stored on the floor. Staff personal items are not to be stored on top of freezer unit. Have designated areas for staff items. . Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed Facility is serviced by Pest Control services however few traps on site. . Corrective Action(s): Not many traps observed at facility. Facility is serviced by Pest Control services however few traps on site. Discuss lack of traps with Pest control service technician/company and inform that more traps are required at facility. Follow recommendations by Pest Control company. If no recommendations are made ask for recommendations or seek new Pest Control company to service facility. Reputable Pest Control companies will make recommendations to help control or eliminate pests. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes observed behind chest freezer. Staff informed EHO holes behind hot water unit and in back wall under shelves. Pest Control Technician had discovered holes during previous inspection. . Corrective Action(s): Pest Control Technician is to return to fill holes with non-chewable material. Ensure all holes are filled with non-chewable material to prevent against rodent entry into unit. Check behind large two door stand up beverage cooler in front as well. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed on floor in back area under shelving unit. Ceiling requires a clean Walls and freezer fronts have accumulation of food debris and need a clean. . Corrective Action(s): Clean and sanitize area. Wet affected area with 200ppm Chlorine. Discuss with Pest Control company. Continue to monitor for rodents. As facility has new Supervisor ensure a thorough cleaning of facility occurs. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - obtain extras to have on hand in case of loss - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Grease trap and area surrounding has strong odour. Grease trap may require cleaning out. Check previous date for grease trap service and ensure item is routinely cleaned. NOTE: provide EHO with supplier for Baklava. If warehouse is making the Baklava indicate which site it is coming from. EHO to confirm with Area EHO of the supplier. NOTE: Ensure all staff are trained to wash-rinse-sanitize common use items like tongs, rice paddles and knives every 2 hours or more frequently as required