INSPECTION REPORT Health Protection MLOO-BBQRGY

PREMISES NAME Himalaya Indian Cuisine		Tel: (604) 851-2583 Fax: (604) 851-2550
PREMISES ADDRESS 2607 Ware St Abbotsford, BC V2S 3E2		INSPECTION DATE April 30, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jitendra Kumar		NEXT INSPECTION DATE May 02, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dairy items and sauces were stored in the prep cooler at 7C. Corrective Action(s): Move these items to a working cooler capable of maintaining temperatures of 4C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Some bulk food scoops are still improperly stored. 2. Open bags of bulk food observed at the dry storage room. Corrective Action(s): 1. Ensure all bulk food scoops are stored in a clean dedicated container when not in use. 2. Ensure all open bags of food are tightly sealed to avoid potential contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was serviced. Ambient temperatures have decreased from last inspection but it is not enough. Ambient temperatures were approximately 7C. Corrective Action(s): Repair/adjust the cooler so it is able to maintain ambient temperatures of 4C or less. Do not use this cooler for storing potentially hazardous foods until it is able to do so. Violation Score: 9

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

Comments

*Follow-up to inspection conducted on April 25, 2019 (Report MLOO-BBKTLR) - Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Low temperature dishwasher is supplied with all cleaning agents. 100 ppm chlorine sanitizer detected at the plate level. - Continue to clean regularly. Ensure spills are cleaned up soon after. Pay attention to the high contact surfaces and hard to reach areas.