INSPECTION REPORT Health Protection TPAU-D3SRPJ

PREMISES NAME King George Donair		Tel: (604) 589-1327 Fax:
PREMISES ADDRESS 13635 100th Ave Surrey, BC V3T 1H9		INSPECTION DATE March 28, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mohammad		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): During inspection, inserts containing cut vegetables stored in prep cooler were probed and internal temperature recorded between 11C to 16C. Operator checked and realized that prep cooler was not turned on. Time and temperature was verified during inspection and all containers were moved to the working cooler. New containers of cut veggies were brought outside and stored in prep cooler. Cooler temp recorded after 30 min and found at 3C. Corrective Action(s): Cut vegetables and produce are considered potentially hazardous food that can support bacterial growth. To prevent food contamination due to pathogen growth, please store all cold potentially hazardous food in cooler at or below 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Small cup was observed in the rice storage bin. Leaving cups in the bin may result in potential food contamination during food handling. Operator removed the cup during inspection and stored it outside the bin. 2. Grease build up and oil droplets noted on the ventilation hood that could fall on food being cooked underneath and can cause potential food contamination. Operator stated that cleaning has been scheduled for this Sunday. Corrective Action(s): Please take safety precautions to prevent the risk of food contamination: 1. Use proper scoop with handle for scooping/handling and store it outside the bin in sanitary manner. 2. Please notify your district EHO by email once the ventilation hood has been serviced. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1. An opened can of chickpea was stored in the walk-in cooler and was half filled with chickpea. Please note that metals from can oxidize and seep into food products causing potential food contamination. Operator discarded the chickpea stored in opened can during inspection. 2. Cloth liner was used to cover one of the prep tables in the back. Please note that clothes can absorb moisture and may result in potential growth of bacteria on their surface. Storing food or food contact surfaces on cloth liners that can not be sanitized frequently, may result in potential contamination of food or food contact surfaces. Operator removed the cloth liner during inspection. Corrective Action(s): 1. After opening a can, transfer all food products in a food grade container. Do not store any food in the opened cans. 2. Always use smooth, non-absorbent and easy to clean surface for storage and handling of food and food contact surfaces. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have valid FOODSAFE Level 1 certificate or equivalent. As per the operator, his FS Level 1 certificate has expired. Corrective Action(s): Please ensure that that operator/owner has valid FS Level 1 certificate or equivalent. Register for FS class and email your completed FS Level 1 certificate to your district EHO by April 30, 2024. Violation Score: 1

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

Comments

Routine inspection conducted. Findings: - Temperature of back chest freezer at -22C - Front stand up freezer at -11C - Walk in cooler at 4C - Stand up coolers at or below 4C - Front prep cooler was turned on during inspection. Temperature of cooler recorded at 3.5C after 30min. Operator stated that deep cleaning was conducted last night and they forgot to turn on the cooler. - Hot holding units recorded above 60C - Both beef and chicken on the vertical spit were constantly cooked and recorded above 85C. Secondary cooking step conducted on grill prior to storing slices in hot holding units. - Handwash sink available and had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 3 compartment dishwashing sink available for manual dishwashing. Drain plugs and sanitizer bottle onsite. - 200ppm chlorine concentration recorded in the sanitizer spray bottle. - Food handling practices were observed and found satisfactory. - Veggie dicer and other equipment were maintained in good sanitary condition. - Walk in cooler was well organized. - No signs of pest activity observed during inspection. - Back door was properly closed. - Permit was posted at the front. Please contact your district EHO if you have any questions or concerns.