INSPECTION REPORT Health Protection CPAK-BFYSGV

PREMISES NAME Afghan Chopan		Tel: (604) 543-2385 Fax: (604) 543-2386
PREMISES ADDRESS 104 - 12888 80th Ave Surrey, BC V3W 3A8		INSPECTION DATE September 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Davoid Qayum		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Foods in hot-holding units were placed directly in the unit without proper reheating step. Operator was advised to have all foods reheated on stove first before storing them hot in the warmer at this time. Corrective Action(s): Ensure all cooked foods are properly reheated on stove until the temperature reaches 74'C and then placed in the hot-holding unit at 60'C. DO NOT reheat foods in the hot-holding unit, as these units are not designed for rapid reheating of food. Keeping cooked foods in the danger zone (4'C-60'C) will only promote pathogen growth in food. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked carrots (8.9'C) placed at room temperature. Placed in the walk-in cooler at this time. Corrective Action(s): Ensure to have cooked carrots stored in cooler at 4'C or below. If to keep small amount at room temperature during dinner rush (only), discard after 2 hours. 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

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezer operating below required temperature of -18'C. -Hot-holding operating above 60'C. Thermometers available for temperature monitoring. -General food storage practice satisfactory throughout. Ensure to have frozen dumplings covered in the walk-in freezer. -200ppm chlorine solution prepared in a bucket before each operation. -Low temperature dishwasher achieved 50ppm chlorine solution on plate level after final rinse. -Ventilation canopy hood serviced and maintained. -No evidence of pest activity observed. -Washroom handsinks satisfactory. General maintenance and sanitation of the facility satisfactory. Floors cleaned every Sunday. Please contact the health inspector for any questions or concerns.