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Donair Dude (Cloverdale)

103 A - 17790 56th Ave, Surrey · Restaurant

7 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All QUATs sanitizer buckets measured at 0ppm. Sticker informed it was made an hour ago.
      • Corrective Action(s): Prepare QUAT sanitizer buckers to measure at 200ppm. When filling QUATs sanitizer buckets is to ensure the fully press the dispenser and allow it to flush for for 30 seconds prior to filling to ensure proper dispensing of chemicals.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1/3 insert of beef on the hot holding unit measured at an internal temperature of 53.1C.
      • Corrective Action(s): Re-heat to 74C prior to loading it in to the hot holding unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 out of 3 sanitizer buckets measured <200ppm QUATs.
      • Corrective Action(s): Prepare QUATs sanitizer buckets to measure at 200ppm to sanitize food contact surfaces.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Two containers of 1. Fresh cut chicken and 2. Fresh cut beef were stored on the counter for more than 2 hours. Their internal temperatures were below 60C, in the danger zone of 4-60C: chicken (43.4C); beef (38.3C). Improperly cooling potentially hazardous foods at room temperature creates an optimal environment for pathogenic microorganisms to grow and multiply and produce toxins. This could cause foodborne illness in customers
      • Corrective Actions: Staff discarded the two containers of chicken and beef. Staff also prepared a new batch of chicken and beef, to immediately place in 2-door cooler for cooling Ensure that the internal temperatures of the potentially hazardous foods remain below 4C for cold storage, or above 60C for hot-holding.
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: 3 Quat sanitizer pails (2x for food prep area; 1x for kitchen) registered at 0ppm - which is below the required range of 200-400ppm. Sanitizer at 0ppm has no sanitizing power which can lead to the survival of pathogenic microorganisms on food contact surfaces.
      • Corrective Actions: Operator discarded the 3x pails of sanitizer and replenished with warm new sanitizer. The pails were retested at registered at 400ppm.
      • Corrective Action(s):
  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer containers were noted with 100 PPM and 50 PPM QUAT residual.
      • 2. As per staff, in-use tongs and rice spatulas are changed out twice a day.
      • Corrective Action(s): Issues corrected during the inspection:
      • 1. Staff refilled the sanitizer containers. 400 PPM QUAT detected from the container.
      • 2. Reminded staff that all in-use utensils must be changed out for cleaning at least every 4 hours or more often when noted overly soiled.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have food debris.
      • Corrective Action(s): Clean and sanitize th aformentioned equipment. Can opener must be cleaned and sanitized after each use or every 2 hours which ever is lesser. If busy, can put in dishpit to be washed at a later time.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Operating Permit no posted in a conspiculous location.
      • Corrective Action(s): Ensure to post Health Operating Permit in a conspiculous location where it can be seen by public. Corrected by: Today.
      • Violation Score: 1
  7. Routine Inspection

    0 infractions