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Donair Station

20285 56th Ave, Langley · Restaurant

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Sliced meat from the donair cone was noted holding at around 38.0C in the hot hold unit. As per operator, the meat was just taken from the refrigerator and was reheating in the hot hold unit.
      • Corrective Action(s): Operator must reheat the sliced meat to at least 74.0C over the grill/ microwave or any other approved cooking method, prior to putting in a pre-heated hot hold unit. Action was taken during the inspection.
      • This applies to ALL products intended to be reheated for hot holding.
      • Ideally, to avoid overdrying the meat when reheated, operator should discard all sliced meat at the end of the day.
      • Violation Score: 5
  4. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice (previously cooked) was noted warming with an internal temperature of 30.0C in the rice cooker.
      • Corrective Action(s): **Issue corrected at the time of inspection** Operator reheated the rice in the microwave.
      • This is not the proper way to store hot potentially hazardous food.
      • As per your approved Food Safety Plan and the correct way to maintain food hot, food handlers must reheat previously cooked food (microwave, oven, grill, etc) to at least 74.0C prior to placing in a preheated hot hold unit (e.g. rice cooker) to keep food warm.
      • Never use a hot holding unit (e.g. rice cooker) to reheat food to the proper temperature for hot holding. There is a chance that the food is not evenly reheated properly within the required time limit to prevent bacterial survivial and growth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No paper towel in the dispenser in the staff/ customer washroom. As per operator, paper towel is on order and arriving today.
      • 2. Dried up soap noted in the dispenser in the handwash station by the cooking area.
      • Corrective Action(s): **Issues corrected during the inspection** Paper towel and soap made available in the abovementioned areas.
      • Operator must ensure that ALL handwash stations must have hot and cold running water, liquid soap and paper towel at all time - no excuses or exception. If ran out, ensure to have temporary supplies available at all time.
      • Violation Score: 5
  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Bare wood noted on the wall to where the drying rack is attached.
      • Corrective Action(s): - Paint a coating over the bare wood so it is will be non-absorbant to water to allow for proper cleaning and sanitation. Date to be corrected by: 1 week
      • Violation Score: 1