Habibi's Donair
113-5100 Anderson Way Vernon BC V1T 9V2 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer was not intended for use in the current auto dispensing unit - mix quats sanitizer per bottle instructions to ensure proper concentrations. Issue resolved during the time of inspection.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Quats dispenser is connected to hot water and needs to be connected to cold water as hot water reduces the efficiency of the sanitizer. Issue was addressed during the time of the inspection.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Top of prep cooler temperature at 5.5°C. Corrective Action: Ensure all foods are stored at 4°C or below. Recommend keeping top cover on and closing when not busy or using individual covers for each container. Also recommend the metal inserts, which help keep the temperature lower.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Review the 3-sink method of dishwashing document (attached). Ensure all dishwashing includes the 4 steps of dishwashing(attached); wash, rinse, sanitize, and air dry. Sanitizer solution must be 200 ppm of chlorine bleach (or equivalent [200 ppm QUATs solution]). A concentration of 200 ppm chlorine bleach is 5 ml 5.25% of chlorine bleach to 1 L of water (unless otherwise directed by the manufacturer). Test or change the sanitizer solution every 2 hours to ensure proper concentration.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wiping cloths stored on counters. Corrective Action: Store and submerge wiping cloths in sanitizer solution (200 ppm chlorine bleach) for at least 30 seconds between tasks. Test or change sanitizer solution every 2 hours to ensure at proper concentration.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No written sanitation plan available. Corrective Action: Please send EHO an updated sanitation plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): As discussed, some thermometers require replacement. in the coolers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions