INSPECTION REPORT Health Protection MBEK-AR7U4Z

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 September 14, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sushil Khera & Lalit Arora		NEXT INSPECTION DATE September 21, 2017
INSPECTION TYPE Follow-Up
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three large bins of cooked rice found stored at ambient temperature. Internal temperatures ranged from 22 to 29 degrees C. Corrective Action(s): Rice was discarded by staff at time of inspection. Please ensure that hot potentially hazardous foods are stored at 60 degrees C or more to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Otherwise, rice may be stored at 4 degrees C or less and ordered portions reheated to at least 74 degrees C as needed. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Utensils stored near cook line in container of stagnant water with food debris. Corrective Action(s): Utensils were washed and sanitized at time of inspection. Please ensure that utensils, equipment, and food contact surfaces are maintained in sanitary condition to limit the potential for cross contamination. Utensils that are used continuously may be stored in an ice bath to limit growth of potential pathogens. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available for kitchen area at time of inspection. Soiled wiping cloths stored on prep table. Staff noted that soapy water was being used on food contact surfaces (e.g. cutting boards). Corrective Action(s): Bleach sanitizer was prepared at time of inspection and measured 100 to 200 ppm chlorine. To prepare food contact surface sanitizer, mix half a teaspoon of unscented household bleach for every 1 litre of water. Apply to washed surfaces and allow to air dry. Please ensure that sanitizer is changed frequently (e.g. when soiled with food particles) to maintain its strength. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow up to Rpt # DFOR-AQFUFZ. Prep line cooler drawers measured at 3 to 4 degrees C. Reminder: Please ensure thermometers accurate to 1 degree C are available for all cold holding units. *Note: Five buckets of cream-based sauces stored outside of walk in cooler at internal temperatures of 60 to 65 degrees C. Reminder that hot potentially hazardous foods are to be cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. To facilitate rapid cooling, one or more of the following methods may be employed: ice wands, using an ice bath with stirring, adding cold ice or cold water, placing into shallow containers. Sauces were placed into shallow containers in the walk in cooler at time of inspection. Please refer to previous inspection report for outstanding violations. Follow up inspection required. Please contact the inspector if you have any questions or concerns.