INSPECTION REPORT Health Protection JPAK-BBZU27

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 May 9, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sushil Khera & Lalit Arora		NEXT INSPECTION DATE May 17, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # JPAK-BBSTEU of May-02-2019 Food not cooled in an acceptable manner [s. 12(a)] Observation: Noted following items being cooled at room temperature: 1. Two large batches of curry-type sauce left near the second walk-in cooler in the back; internal temperature measured to be at 54-57 C. 2. Several pans of pakoras left at room temperature; operator stated that they were cooked approximately 30 mins ago. Temperature measured to be at 33-38 C Correction: Required operator to: 1. Either use multiple shallow metal pans to cool them quicker (60-20 C in 2 hours, 20-4 C in 4 hours); use ice bath and/or ice wands to cool them quicker then transfer to a working cooler at 4 C or lower 2. Provide timers to ensure that all cooling procedures are time-controlled every time. All food items are to be transferred to a working cooler immediately. Date to be corrected by: Immediately Date Code 301 noted on Routine inspection # JPAK-BBSTEU of May-02-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed an ice cream scoop stored in dirty stagnant water by the entrance of the kitchen Correction: Required operator to do one of the followings: 1. Store ice cream scoop in ice bath and replenish ice regularly. If scoops are used continuously, they must be cleaned and sanitized every 4 hours at minimum 2. Once used, clean and sanitize every time 3. Install a dipper well with a constant water flow Date to be corrected by: Immediately

Comments

Follow up inspection for routine inspection JPAK-BBSTEU -Ice scoops are cleaned and sanitized via dishwasher after each use -Third party janitorial staff hired to perform cleaning after hours of business; overall cleaning of the premises improved but still needs more attention in the following areas: -> Small herbs/spices shelf beside the cooking line -> Some of the cooler door handles need cleaning -> Cleaning/replacement of the ceiling tiles have been initiated -Most items in the walk-in cooler are covered appropriately, ensure to have all items covered at all times -Non-food grade containers are removed -Zipper cover for cooling rack ordered -Cleaning cloths replaced with new ones that are appropriate -Electrical line hanging down from broken ceiling tile have been fixed and new tiles have been placed. Operator ordered new sets of ceiling tiles as cleaning of the existing tiles are becoming more difficult -Discussed different options for storing single use containers; -> Have appropriate covers to ensure that they are protected from contamination prior to use -> Clean the shelves and have all single use/take-out containers upside down. Protective cover should be provided. -Organization in the corner of ice machine performed -Operator contacted contractor to repaint and repair damaged walls for better cleaning. -Follow up inspection will be conducted again to ensure that all outstanding issues are corrected. **Did not observe improper cooling at the time of inspection. Discussed different options for proper cooling procedure with operator once again.**