Fraser Health Authority



INSPECTION REPORT
Health Protection
TCHN-C5YSAT
PREMISES NAME
Chaska Restaurant
Tel: (604) 372-3373
Fax:
PREMISES ADDRESS
5737 176th St
Surrey, BC V3S 4C9
INSPECTION DATE
August 17, 2021
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mohit Verma
NEXT INSPECTION DATE
August 19, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach food contact surface sanitizer was unavailable at the start of the inspection.
*Corrected during inspection* Bleach sanitizer was mixed and measured to be 200ppm chlorine.

Recommendation: mix a fresh batch of sanitizer at start of operations.
Corrective Action(s):
Violation Score: 5

Non-Critical Hazards: Total Number: 4
304 - Premises not free of pests [s. 26(a)]
Observation: *REPEAT* Pest activity observed at time of inspection:
1. Cockroachs observed in facility, caught in sticky trap near front entrance to kitchen, above sandwich prep cooler.
2. rodent droppings observed throughout facility
- along walls in dry storage
- on some shelving of dry storage area
- along walls in kitchen area

Pest control company (ACE Pest Control Ltd) still contracted, visiting once/month
Corrective Action(s): 1. Keep pest control company informed of roach captures and rodent droppings/sightings.
2. Ask for written recommendations from pest control company to manage pest issue.
3. Follow through with recommendations to eliminate pest issue.
4. Consider more frequent visits if pest issue persists (problem has been observed last inspection)
5. Cleaned and sanitize above areas.

Correct by: immediately
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: *REPEAT* Build up of food debris and grease observed in kitchen area. Water observed to be pooling under 2 compartment sink and beside high temp dishwasher. Range hood baffles heavily soiled in grease.
Corrective Action(s): Kitchen and dry storage area requires deep clean. Focus on items identified above, and areas under, behind and around appliances (e.g. dishwasher, fryer, fridge).
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Hot water faucet does not shut off and can only be turned off at water source. Staff needs to turn on/off water source which affects hand sink and mechanical dishwasher. Plumber has been contacted, parts have been ordered and are expected to be delivered Aug 17-18.

Facility currently using 3 compartment sink dishwashing method to clean dishware. Bleach sanitizer measured 200ppm.
Corrective Action(s): Repair/install faucet so that hot water source remains on throughout operation.
Correct by: Aug 19
Violation Score: 15

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: New refrigeration equipment purchased. Layout of facility no longer matches floor plan originally submitted.
Corrective Action(s): Submit new floor plan to your district inspector.
Correct by: Sept 1
Violation Score: 1

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

Routine inspection conducted.

Floor plan change observed; please submit a revised floor plan that reflects the recent changes made to your facility

Temperatures:
upright fridge/freezer: 3.4°C / -10.8°C
prep table (back): 1.7°C
2 door display (back): 3.8°C
prep table (kitchen): 4.4°C
2 door display cooler (dry storage): 7.9
used for prepackaged drinks, whole fruit/veg and staff storage

Sanitation:
hand washing station equipped with hot/cold running water, liquid soap and paper towels
sanitizer, mixed after requested, measured 200ppm bleach

General:
back area/patio is for staff use only
foodSAFE certified staff/operator on site at time of inspection