INSPECTION REPORT Health Protection VCHN-B9LQYH

PREMISES NAME Frankfurt Doner Kebab		Tel: (306) 830-2940 Fax:
PREMISES ADDRESS 140 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE February 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rafiq Ahmed		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation: Chicken and lamb donair meat in hot holding unit internal food product temperature ~35-40 degrees C. Operator stated they are placed in the hot holding unit directly from the walk in cooler after sitting on counter for ~ 5 minutes. Corrective Action(s): Ensure all foods are reheated to over 74 degrees C within 2 hours then hot held at or above 60 degrees C. Reminder to preheat the hot holding unit. Instructed operator to reheat chicken and lamb donair meat on the stove then transfer to the hot holding unit. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Note: monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse temperature on a daily basis. Have records available for review at all times. Hand sinks provided with liquid soap and paper towels. 200ppm quats (ready to use) available for use in labeled spray bottle. Dishwasher registered 78 degrees C at the plate surface during the final rinse cycle. Preparation cooler inserts and lower section at or below 4 degrees C. Under the counter freezer at -12 degrees C. Walk in cooler at 2-4 degrees C. Small freezer in storage area at -17 degrees C. Rice reheated in the rice cooker to over 74 degrees C then hot held above 60 degrees C. Donair spits turning and all donair meat undergoes a secondary cook step on the stove. Probe thermometer available for use. Beverage cooler at 4 degrees C. Permit posted by beverage cooler. FOODSAFE requirements met at time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B9LQYH
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: 0.0833 hour Specific comments: Oil trans fat free. Margarine not used onsite.
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