INSPECTION REPORT Health Protection JAHN-AVKNXU

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 February 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sushil Khera & Lalit Arora		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towels at the handsink beside the diwasehr. Inspector observed staff washing hands with gloves on and drying their hands with a used towel. Corrective Action(s): Ensure that all handsinks are maintained with hot & cold running water, liquid soap and paper towels. Staff training is required with respect to proper handwashing: take gloves off, wash with warm soap water, use single use towel/paper towels to dry hands. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. The tile on the floor in the walk-in cooler is damaged and shows evidence of accumulation of food debris. 2. Lighting wires are hanging in the ceiling without a cover. 3. The liner over the counter in the front serving area is peeling off. Corrective Action(s): 1. The floor shall be re-done to ensure that it is smooth, non-absorbent and easily cleanable. 2. Wires shall be neatly stuffed or an appropriate cover is needed. 3. New liner, not cooking foil, that can be cleaned and sanitized shall be in place. DATE TO BE CORRECTED BY: March 1, 2018 Violation Score: 3

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

Comments

- Hot holding foods at buffet table measured >60C - Cold holding foods at buffet table were immersed in ice bath - Temperature of refrigeration units were adequate (<4C) - Thermometers are present in each refrigeration unit *Temperature log is not yet maintained. Staff shall be monitoring and recording temperatures for coolers. - 100ppm chlorine sanitizer was prepared at the time of inspection - Low temp dishwasher achieved 50ppm chlorine level at plate's surface - Cutting boards in the prep line show signs of discoloration. The operator noted that the cutting boards are taken out and sanitized in bleach every 2nd day. *The operator shall continue looking for the cutting boards that fit the prep line and replace as required. - All equipment (flour mixer) shall be cleaned and sanitized after each use. - Thorough cleaning under large racks is required in the back storage area to prevent attraction of pests. - Do not stack foods on top of each other without properly covering the foods. - Staff are using cooling wands to cool down foods (sauces) quickly.