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Dona Donair and Kebab

220 - 20398 Dewdney Trunk Rd, Maple Ridge · Restaurant

18 inspections

  1. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer in spray bottle bleached out test strip - only 1/2 cap of bleach in one 1L spray bottle is required
      • Bottle was also broken and taped making it difficult to use.
      • Corrective Action(s): Replace sanitizer bottle and add a label to identify it as a sanitizer and include the mixing instructions of 5mL bleach in 1L water. Due: tomorrow
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Main line cooler that stores all the donair toppings at 12C. Temperature records state cooler was below 4C earlier this afternoon.
      • Corrective Action(s): All food stored in the bottom of this cooler moved to alternate cooler during inspection. Only keep enough toppings on the top of the cooler that can be used up within two hours until cooler has been repaired.
      • **Adjust/repair cooler so that it can maintain 4C(40F) or less at all times. Due: tomorrow
      • Violation Score: 15
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) Potato press cutting grid removed during inspection and significant build-up of rotting food debris observed. Wing nuts used to keep grid in place, however the one at the back above the sink back splash was very difficult to take off.
      • 2) Bleach sanitizer bottle had no detectable level of bleach in it. Sanitizer in bottle changed out during inspection.
      • Corrective Action(s): 1) Remove the cutting grid and clean/sanitize after each use. Recommend moving potato press up slightly to make it easier to remove back wing nut.
      • 2) Ensure that the bleach solution is changed regularly if not used up within a few days. Use 5mL bleach in 1L water.
      • Violation Score: 15
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Containers of raw meat observed being stored above items that are ready to eat such as garlic cloves and open can of olives.
      • 2) Potato press had some residual potato pieces in the press grid.
      • Corrective Action(s): 1) All meat must be stored below/separate from all other foods to prevent cross contamination. Meat relocated during inspection.
      • 2) Clean out potato press grid and ensure this is done on a regular basis to prevent food build up.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FoodSafe certification for the only certified staff has expired (December 2024).
      • Corrective Action(s): Have staff recertify and/or have more staff trained. Due: 1 month
      • Violation Score:
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 compartment sink had 0 ppm chlorine.
      • 2. Spray bottle had > 200 ppm chlorine
      • Corrective Action(s): 1. Ensure 3 compartment sink has 100- 200 ppm chlorine for sanitizing dishes at all times.
      • 2. Dilute spray bottle so it has 100 - 200 ppm chlorine.
      • Must check with test strips every day.
      • CORRECT: immediately.
      • Violation Score: 25
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease is building up on vents above cooking area, and food debris and grease is building up under and behind cooking line.
      • Corrective Action(s): A deep clean around the cooking area including ventilation is required.
      • CORRECT: today
      • Violation Score: 3
  7. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Premises has been changed without approval, new equipment and products being made.
      • Corrective Action(s): A new floor plan showing all equipment, sinks, coolers and freezers is required.
      • A new Food Safety plan is required to reflect entire menu including kebabs.
      • A new application form needs to be filled out to reflect new name.
      • CORRECT 1 week.
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 3 compartment sink and drain boards had a greasy oily film on them.
      • Corrective Action(s): Ensure ware washing sinks and drain boards remain clean and free of food debris and oil so equipment and utensils and be easily washed and sanitized with out being recontaminated.
      • Wash and sanitize entire sink area to remove all oil and grease.
      • CORRECT: Today
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 compartment sink had 10 ppm chlorine with heavy grease build up on edges
      • 2. spray bottle had > 200 ppm chlorine
      • Corrective Action(s): 1. Empty the sink, wash grease off and refill so the sink had 100 to 200 ppm chlorine.
      • 2. Dilute spray bottle so it has 100 - 200 ppm chlorine.
      • Chlorine solution is 1/2 tsp bleach to 1 litre water (1 oz bleach to 1 gal water)
      • CORRECT: immediately
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Found raw meat stored above fries in the freezer.
      • 2. Kebabs are being stored in the front of the store where customers have access to the food items.
      • Corrective Action(s): 1. Always store raw meat products at the bottom or below non-meat products.
      • 2. Food needs to be stored in the back or in such a way that customers do not have the ability to handle the food. Lock cooler so it cannot be easily opened or move food to the back.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors had a grease film on them, and food debris is building in hard to reach areas between warewashing sink and uprigth 2 door cooler.
      • Corrective Action(s): A deep and thorough cleaning is required through out the premises of all floors, door handles and shelves.
      • CORRECT: 1 week
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Operator has installed a new kabab grill, 2 new upright coolers, moved freezer and dry storage with out approval.
      • Corrective Action(s): Must submit a new floor plan showing new floor plan layout and an updated Food Safety Plan to incorporate the new food items on the menu.
      • CORRECT: 1 week.
      • Violation Score: 5
  9. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light between the front and the back is not working.
      • Corrective Action(s): Have lights replace or unit repaired. Lights are required to ensure proper cleaning is being done.
      • CORRECT: 2 weeks.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Fruit flies noted in the back by the tomatoes and cucumber.
      • Corrective Action(s): Contact pest control for options of devices, and/or treatments to control and eliminate the population.
      • CORRECT: today
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found salads and samoasa in 13C cooler, food temperaures were 7 to 19C
      • Corrective Action(s): - Move potentially hazardous foods to working cooler until unit repaired as less then 2 hours in cooler.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Found mandalin and containers put away with food debris on them and containers stacked wet
      • Corrective Action(s): 1. Must wash and sanitize all equipment so all food is removed
      • 2. Do not stack containers until they are fully dry.
      • CORRECT: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found raw chicken being stored above vegetables.
      • Corrective Action(s): Must store raw meats below all ready to eat foods such as vegetables.
      • CORRECT: Immediately
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up noted behind cook line, and is dripping from overhead
      • Corrective Action(s): Increase cleaning frequency of cooking line to ensure grease does no build.
      • CORRECT: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Cooler was not able to maintain 4 C or less at time of visit was at 13 C.
      • Corrective Action(s): 1. Have unit repaired to ensure temperatures of less then 4 C are able to be maintained.
      • 2. Keep daily records of all refrigeration temperatures.
      • CORRECT: today
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found food in display case to be 6 C.
      • Corrective Action(s): Must keep foods below 4 C at all times, move items to working cooler until display cooler is fixed.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3 compartment sink had 50 ppm chlorine.
      • 2. Spray bottle had > 200 ppm chlorine.
      • 3. Found chlorine being added to quats containers
      • Corrective Action(s): 1. Must ensure equipment is sanitized with 100 to 200 ppm chlorine.
      • 2. Purchase chlorine test strips to make sure chlorine sanitizer is right concentration.
      • 3. NEVER mix different chemicals as may result in hazardous conditions.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found grease driping from ventilation hood and food/grease starting to build up behind/under cooking equipment.
      • Corrective Action(s): A deep clean is required in all hard to reach areas, especially in the ventilation hood and under/around cooking equipment.
      • Correct: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler had a temperature of 8 C
      • Corrective Action(s): Coolers must be able to maintain 4 C even at busiest times. Adjust temperature, or have unit repaired so it is able to maintain 4 C.
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Gauge on cooler in the back still not calibrated correctly
      • Corrective Action(s): Have gauge replaced or calibrated so it reads the accurate temperature. Working thermometer is inside the cooler
      • CORRECT: 1 month
      • Violation Score: 3
  17. Follow-Up Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed putting on gloves without washing hands, then put dirty glove back
      • Corrective Action(s): Must wash hands before putting on gloves and handling food. All gloves are single use and must be put into the trash after use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pasta still being stored partially uncovered
      • Corrective Action(s): Must ensure all opened food is stored in a way to prevent the entrance of pests (i.e. containers with lids, or plastic wrap).
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Found grease/oil build up behind cooking line and on fire suppression system.
      • Corrective Action(s): Must do a thorough deep clean of all floors, walls and surfaces to remove any and all food and grease build up.
      • CORRECT: 1 week
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Tin foil still on donair machines to reduce the need for cleaning
      • Corrective Action(s): Remove tin foil and increase cleaning of machines, tin foil is not a washable surface and grease is left to build up before changing. This can lead to potential fires and attracting pests.
      • CORRECT: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Gauge on the 2 door coolers still not accurate reading above 4 C when internal temperature is 3C
      • Corrective Action(s): Have gauges calibrated or replaced.
      • CORRECT: 1 week
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Found an oven thermometer in the cooler.
      • Corrective Action(s): Ensure all refrigeration units have accurate internal thermometers meant for the temperature range of the unit.
      • CORRECT: 1 week.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Found salads and samosas in the display cooler to be 6 to 10 C.
      • Corrective Action(s): Must ensure all potentially hazardous foods are kept below 4 C at all times. Food items that were in cooler less than 2 hours have been moved to working cooler in the back.
      • CORRECT: immediately
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Found multiple food containers, and equipment (slicer) put away or in use that had food debris, grease and dirt on them.
      • Corrective Action(s): Must ensure all food debris, grease and dirt is removed during the washing rinsing and sanitizing steps before putting away or using.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Sanitizing sink is being used for food preparation (i.e. chicken donairs).
      • 2. Utensils are not being rotated through the dishwashing area, only using 1 utensil of each type in a day
      • Corrective Action(s): 1. 3 compartment sink is strictly for dishwashing, all food preparation must be done in the food prep sink.
      • 2. Must ensure all equipment and utensils used throughout the day are washed and sanitized every 4 hours. Ensure you have multiple of each utensil to rotate allowing for proper washing and sanitizing
      • CORRECT: today
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Found pasta being stored in open metal container (no proper lid available), and rice was stored in dirty containers.
      • Corrective Action(s): 1. All food must be stored in clean and sanitized containers. Wash and sanitize all food containers to ensure the dirty and grease have been removed.
      • 2. Ensure all food is stored properly covered to prevent the entrance of pests.
      • CORRECT: today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Heavy grease build up noted on ventilation system, around donair machines, and in behind donair machines on the floor and walls
      • Corrective Action(s): A deep and thorough cleaning is required throughout the premises on the walls and floors, counters, and especially in the above noted areas.
      • CORRECT: Sept 13, 2021
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Found tin foil being used to cover donair machines to eliminate the need for cleaning
      • Corrective Action(s): Tin foil must be removed as it is not a replacement for cleaning, instead increase cleaning of machines (daily) to prevent the build up of grease.
      • CORRECT: today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Display cooler was reading 8 C and maintaining food between 6 and 10 C.
      • 2. Single door under counter freezer not working at all
      • 3. Gauge on the 2 door cooler in the back is not calibrated properly as showing 10 C, inside temperature was 4 C
      • Corrective Action(s): 1. Have cooler repaired so it can maintain 4 C at the busiest times.
      • 2. Have under counter freezer repaired to help with storage of freezer items from the back freezer.
      • 3. Repair the gauge on the 2 door cooler, so temperatures can be monitored and verified.
      • CORRECT: Sept 13, 2021
      • Violation Score: 9
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: All coolers and freezers do not have internal thermometers.
      • Corrective Action(s): Purchase thermometers for each refrigeration unit.
      • CORRECT: Sept 13, 2021
      • Violation Score: 1