INSPECTION REPORT Health Protection LKIM-APLPWD

PREMISES NAME Donair Affair (Surrey)		Tel: (604) 584-3839 Fax:
PREMISES ADDRESS 10786 148th St Surrey, BC V3R 3X6		INSPECTION DATE July 25, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mohammad Ali Hajinabi		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 = 5

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Beef donair not using secondary cook step. Operator has proposed using shaver which measures size of cuts to Health Inspector. Facility requires secondary cook step. (NOTE: all beef in hot holding unit measured to be at temperatures of 72 degrees Celsius during inspection.) . Corrective Action(s): Ensure all meat donairs, including beef, are cooked with a final/secondary cook step using either the microwave or grill. . Violation Score: 5

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

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - 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 - Two functional sink plugs available for use - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items NOTE: Falafel mixtures are labeled and in food grade, single use bags during time of inspection NOTE: All traps empty, lack of rodent droppings at facility. EXCELLENT WORK! Facility is now free from any rodent infestation at time of inspection. Continue to monitor and trap for rodents. Be aware that during Fall months rodents tend to enter back into restaurants. Be careful during this time.