INSPECTION REPORT Health Protection AHEN-AVRTSL

PREMISES NAME Dad's Donair & Specialty Foods		Tel: (604) 588-3832 Fax:
PREMISES ADDRESS 502 - 15989 108th Ave Surrey, BC V4N 1J6		INSPECTION DATE February 7, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Roberto Baltazar		NEXT INSPECTION DATE February 08, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One container of hot-held chicken in the hot-holding unit was at 49.1 degrees C internally for less than 2 hours. Corrective Action(s): Operator reheated the chicken to at least 74 degrees C at the time of inspection and placed it into the hot-holding unit. Ensure all hot-held food is maintained at or above 60 degrees C (140 degrees F). Check hot-holding temperatures at least every 2 hours throughout the day. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food equipment/utensils/food contact surfaces were not properly sanitized as the dishwasher final rinse chlorine residual was below 50 ppm at the plate (i.e. no chlorine sanitizer residual was measured by the chlorine test strips). Corrective Action(s): Staff re-sanitized the food contact surfaces in 100 ppm chlorine sanitizer in the third compartment sink upon verbal direction by the district EHO. . Ensure all food equipment/utensils/food contact surfaces are manually sanitized in 100 ppm chlorine sanitizer for at least 10 seconds after placing them through the dishwasher until the dishwasher is able to leave a minimal 50 ppm chlorine residual at the plate after the final rinse cycle. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1. Dishwasher was not dispensing a minimal 50 ppm chlorine sanitizer residual after the final rinse cycle. Operator called a technician to service it tomorrow. 2. 0 ppm chlorine sanitizer was setup in the spray bottle used to sanitize tables in the seating area. Operator mentioned that they mix a bit of liquid soap with the bleach water. Corrective Action(s): 1. Ensure the dishwasher is able to dispense a minimal 50 ppm chlorine sanitizer residual after the final rinse cycle; Correct by tomorrow [OUTSTANDING] 2. Operator setup 100 ppm chlorine sanitizer in the spray bottle. Do not mix liquid soap in the sanitizer bottle as liquid soap may reduce the effectiveness of the chlorine. Detergent water mixture should be setup separately to first wash the tables and then the 100 ppm chlorine sanitizer spray should be used to sanitize the tables. [CORRECTED]. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A bit of food debris was evident on the top part of the potato slicer. The potato slicer was not being used at the time of inspection as the operator mentioned that their current potatoes are a smaller size. It was mentioned that the slicer may be used in the future depending on the size of potatoes. Corrective Action(s): Disassemble and wash, rinse, sanitize, and air dry the potato slicer to maintain it in a sanitary condition; Correct today. Do not use it prior to properly washing, rinsing, sanitizing, and air drying it. . The slicer must be disassembled, washed, rinsed, sanitized, and air dried at least every 4 hours between use or immediately after each use to maintain it in a sanitary condition. It was discussed that the Operator must ensure that the slicer is maintained in good working condition with the blades intact to prevent any physical contamination of food. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A wooden cabinet was being used to store a hot-holding unit for gravy, ice scoop, and take-out containers. Shelving unit near the display hot-holding unit is accumulating debris. Corrective Action(s): Operator has agreed to clean the above noted areas and line them with shelf liner. Ensure the shelf-liner is easy to clean, smooth, non-porous, impermeable to moisture, durable, and non-toxic. Correct within 1 week. Violation Score: 3

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

Comments

Handsink near the front area, handwashing station (utility sink) in the back area, and both handsinks in the washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was at 3.4 degrees C (4 degrees C or less). Prep. cooler was at 2.1 degrees C (4 degrees C or less). Prep. freezer and upright freezer temperatures were satisfactory. Hot-held rice and other hot-held meat (apart from the one container of chicken noted under Code 206) were at or above 60 degrees C / 140 degrees F. A secondary cook step was in place for the donair meat shaved from the cones. Rice prepared during the inspection was above 74 degrees C internally. No signs of recent pest activity were observed at the time of inspection. 100 ppm chlorine sanitizer was available in the bucket. Ice machine was in a clean condition and the scoop was stored separately. Note: Bubble tea was not being made nor served at the time of inspection. FOODSAFE training: Ensure the operator and at least one staff member per shift in the absence of the Operator maintains valid FOODSAFE Level 1 / equivalent course training as FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018.