INSPECTION REPORT Health Protection JPAK-B2HTUH

PREMISES NAME Zaika Tastes of India		Tel: (604) 756-0535 Fax: (604) 756-0536
PREMISES ADDRESS 10 - 33555 South Fraser Way Abbotsford, BC V2S 2B7		INSPECTION DATE July 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sushil Khera & Lalit Arora		NEXT INSPECTION DATE July 12, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliding door cooler with beverages to be at ~9 C. Internal temperature of sauces and cooked rice measured to be at 9.8 C with probe thermometer. When inquired, sauce and rice were prepared and put in the cooler in less than 2 hours. Corrective Action(s): Required operator to move all perishable items to a working cooler immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed accumulation of food debris in the corner of white cutting boards at the prep stations. Cutting boards are removable and they need to be cleaned and sanitized regularly Corrective Action(s): Required operator to clean and sanitize all food contact surfaces Date to be corrected by: July 12th 2018 Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff with gloves on did not change gloves nor washed hands throughout the inspection; staff was performing multiple tasks Corrective Action(s): Required operator to rmove gloves, wash hands with liquid soap and paper towel, then put on new gloves if gloves are used. All staff must ensure that whenever there is a change in tasks, new sets of gloves must be used and hands must be washed in between as well. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Observed several items not protected from contamination 1. Sauces in sliding door cooler without covers 2. Ice scoop at bar area stored with ice 3. several items in walk-in coolers without covers Corrective Action(s): Required operator to provide appropriate covers for all food items in the facility and have ice scoop stored in a separate container that is clean Date to be corrected by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Obsevred grease and food debris accumulation throughout the facility; especially under cooking equipment and coolers. Several items not required on premises as well that makes it difficult to properly clean and sanitize Corrective Action(s): Required operator to perform thorough cleaning of the facility and ensure that regular cleaning is performed Date to be corrected by: July 12th 2018 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the sliding door cooler with beverages not able to maintain 4 C or lower at the time of inspection. Corrective Action(s): Required operator to repair/replace the cooler so that it can maintain 4 C or lower at all times Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Damaged tiles throughout the facility noted 2. Damaged counter tops in kitchen Corrective Action(s): Required operator to replace tiles and repair/replace damaged counter tops so that all surfaces are non-porous, durable and easy to clean Date to be corrected by: September 1st 2018 Violation Score: 3

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Low temperature chemical dishwasher in good working order; detected 100 ppm of chlorine residual after final rinse cycle All freezers at -18 C or lower All coolers other than noted above at 4 C or lower All hot holding units (lunch buffet items) are at 60 C or higher Bleach sanitizer on site and in use; detected slightly higher than 200 ppm; ensure to have 100 - 200 ppm of residual chlorine (1/2 teaspoon of bleach per 1 litre of hot water) No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B2HTUH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment