INSPECTION REPORT Health Protection JCHW-B89TLR

PREMISES NAME Tasty Donair & Company Inc.		Tel: (604) 596-2277 Fax:
PREMISES ADDRESS 125 - 13711 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE January 9, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer was found to have dried food debris. Corrective Action(s): Ensure all equipment is properly washed and sanitized to prevent potential cross contamination. Equipment may require additional presoaking, prior to washing and sanitizing. Slicer was soaked at the time of inspection for cleaning and sanitizing. 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: Upright cooler door seal is torn and needs to be repaired. Corrective Action(s): Repair door seal to prevent loss of cold refrigeration air. Ensure all equipment is maintained in good condition. Violation Score: 3

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

Comments

-Both prep coolers were at or below 4C (top and bottom). -Upright cooler was at 4C. -Both chest freezers were at -12C. -Hot holding was greater than 60C. -Donair meat undergoes secondary cook step in the microwave. Meat was probed at greater than 74C. -Cleaning and sanitizing carried out in the 3-compartment sink. Sink plugs built into sink and bleach present (mixing instructions posted on wall). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Good hand hygiene practices observed at the time of inspection. -Bleach sanitizer spray bottles tested at 200ppm and properly labelled. -General food storage practices noted at the time inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until March 2019. Operator may complete FoodSafe Level 1 Refresher to renew certificate. Only individuals with a valid FoodSafe Level 1 can take FoodSafe refresher course. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B89TLR
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: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other food items meet the trans fat requirements
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