INSPECTION REPORT Health Protection NTSD-CEHQBG

PREMISES NAME Chaska Restaurant		Tel: (604) 372-3373 Fax:
PREMISES ADDRESS 5737 176th St Surrey, BC V3S 4C9		INSPECTION DATE May 17, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Mohit Verma		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Observed a single use plastic cup used for dry rice (dry storage area). Corrective Action(s): Please use scoops for all dry goods. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, grease, and dust noted in hard to reach areas (eg., under 2-compartment sink; low shelf of the cooler that located near the storage room; storage room/around and under shelves/). Corrective Action(s): Please clean hard to reach areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Light is unavailable in the staff washroom. Noted damaged floor tiles under the 2-compartment sink. Corrective Action(s): Replace a bulb in the staff washroom. Repair tiles. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Noted unlabeled surface sanitizers in the kitchen. Corrective Action(s): Ensure that all containers with sanitizers/cleaning agents are labeled. Violation Score: 3

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

Comments

General sanitation is acceptable but required attention in some areas. (See violation sections) Hand-wash stations supplied with liquid soap,paper towels; and hot/cold running water. Prep cooler (small/near entrance) at 3.2 deg C. Prep.cooler (large) at 4.0 C. Upright domestic cooler/freezer: Cooler at 4 C, freezer - satisfactory. Upright cooler (glass door) at 3.2 C. Bleach sanitizer at 100 ppm chlorine residual. High temperature dishwasher achieved 77C on rinse cycle. Storage room: Cooler (glass door) at 3.0 C. Chest freezer at -21.0 C. Dry goods of the floor. Pests proof containers in use for some bulk dry goods. Staff and front customer washrooms - clean/supplied with liquid soap, paper towels; hot & cold running water. Note: Clean handle of the small prep. cooler from food debris.