INSPECTION REPORT Health Protection 253120

PREMISES NAME Mr. Greek Donair Shop		Tel: (604) 553-9255 Fax:
PREMISES ADDRESS 224 - 7155 Kingsway Burnaby, BC V5E 0A9		INSPECTION DATE August 3, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 04, 2021
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right 2-door in the kitchen was at 12.8 deg.C, Sauces in yellow squeeze bottles stored inside the cooler was at 10 deg.C, A Container of food item made in the noon was at 22 deg.C in the cooler. Corrective actions: Ensure only non-potentially harzardous foods such as whole vegetables are stored in the malfuntioning cooler. Switch all potentially harzardous foods from the right 2-door cooler into the working left 2-door cooler. Do not store in any new potentially harzardous food in the right 2-door cooler until the cooler was fixed and able to maintain foods at or below 4 deg.C. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) two sanitizer buckets in the front counter area were at 0ppm chlorine. (required 100 - 200ppm) 2) Low temp dishwasher was having 10ppm residual chlorine at the plate level (required 50 - 100ppm) Air bubbles were noted inside the plastic tube that transfers sanitizer to the dishwasher Corrective actions: 1) Sanitizer in the buckets was remade and measured at 100ppm chlorine. 2) Plastic tube was adjusted by the operator to remove the air bubbles. Residual chlorine at the plate level measured at 100ppm in the low temp dishwasher after the adjustment. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: food debris and dusts were accumulated under tables, counters, and equipment in the front and kitchen area. Corrective action: Clean up food debris and dusts noted under tables, counters, and equipment to maintain the premise in a sanitary condition and prevent potential entrance and harbourage of pests. Date To Be Corrected By: 2021/08/10 Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right 2-door cooler in the kitchen was at 12.8 deg.C Corrective action: repair and maintain the cooler at or below 4 deg.C to ensure cold potentially harzardous foods are being stored at or below 4 deg.C to prevent potential pathogen growth Date To Be Corrected By: 2021/08/04 Corrective Action(s): Violation Score: 3

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

Comments

- Display cooler for skewers: 3.9 deg.C - Rice in rice cookers (left to right): 78 deg.C, 69 deg.C, 65 deg.C - Hot holding units for cooked meat: 66 - 69 deg.C - Display cooler for salads: 4 deg.C - Drink cooler: 2 deg.C - upright 1-door cooler: 3 deg.C - upright 1-door freezer: -20 deg.C - under counter cooler with inserts: 4 deg.C - left 2-door cooler in kitchen: 3.7 deg.C - right 2-door cooler in kitchen: 12.8 deg.C - freezer in kitchen: -15 deg.C - Meats on the donair machine (left to right): 74 deg.C, 95 deg.C, 82 deg.C, 76 deg.C - Sanitizer in spray bottles: 200ppm - All handwashing stations were adequately supplied with hot & Cold running water, liquid hand soap and paper towel. - No signs of pest activity noted during inspection - In-use utensils are being cleaned and sanitized every 4 hours - Minor grease build up on range hood vents, operator stated that vents are being washed and cleaned once a week. Next Service date for range hood is not overdue. - Operators have food Save level 1 Certificates - permit is posted in a conspicuous location. - temperature log for all refrigeration and hot holding units is maintained and recorded in a daily basis. Recommendations: - obtain chlorine test strips to verify sanitizer concentration in spray bottles, sanitizer bucket, and low temp dishwasher - Maintain a daily log of sanitizer concentration to ensure food contact surfaces and utensils are being properly Sanitized.