INSPECTION REPORT Health Protection CQUY-CE4PRB

PREMISES NAME Pita Pan Donair		Tel: (604) 468-2000 Fax:
PREMISES ADDRESS 2885 Shaughnessy St Port Coquitlam, BC V3C 3H1		INSPECTION DATE May 4, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Fatemeh Azizi		NEXT INSPECTION DATE May 10, 2022
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in the display cooler and under-grill/stovetop cooler are currently being held above 4 degrees Celsius (8-9 degrees Celsius). Corrective Action(s): Operator instructed to transfer all potentially-hazardous foods to alternate coolers in the premises while on-site. Refrain from using the affected coolers for storage of potentially-hazardous foods until they have been serviced/repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Display cooler for fried foods is not maintaining adequate temperature for safe storage of foods. Currently at 8-9 degrees Celsius. -Cooler under the stovetop/grill is not maintaining adequate temperature for safe storage of foods. Currently at 9 degrees Celsius. Corrective Action(s): -Transfer all potentially-hazardous (perishable) foods to alternate coolers capable of maintaining safe temperatures of 4 degrees Celsius (or lower) -Refrain from usage of these units for storage of potentially-hazardous foods until they have been inspected, calibrated, and/or repaired by a repair technician. - Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration *Mix 1/2 tsp of chlorine bleach per Litre of water to obtain a 100-200ppm concentration solution, suitable for usage on food-contact surfaces* - High-temp dishwasher achieved final rinse temperature of ≥71o Celsius (83 C) - No sanitation concerns noted at time of inspection - No pest activity observed at time of inspection