INSPECTION REPORT Health Protection CPAK-BH7PY4

PREMISES NAME Akash Chaat House & Restaurant		Tel: (778) 551-0509 Fax:
PREMISES ADDRESS 107 - 12877 80th Ave Surrey, BC V3W 0H7		INSPECTION DATE October 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sham Lal Ladwal		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Medium sized mesh had food debris in between layers. Operator had advised the mesh was no longer in use and discarded at this time. OK. Corrective Action(s): Ensure all equipment and tools kept on storage shelves are washed/sanitized- free of debris after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: One of the chest freezers requires a defrost. Foods inside at ~-12'C. Corrective Action(s): Ensure to have the unit defrosted so that the unit operates at -18'C or below. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers missing in prep coolers. Corrective Action(s): Ensure to have a thermometer available in each cooler as discussed at this time. Violation Score: 1

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, hot/cold running water and paper towels. -Coolers operating at/below required temperature of 4'C; Freezers at required temperature of -18'C, other than mentioned above. -General food storage practice satisfactory. -200ppm Quats available in a bucket to hold wiping cloths. -Low temperature dishwasher achieved minimum level of chlorine (50ppm) at the plate level after final rinse. -Ventilation canopy hood serviced and maintained. -No evidence of pest activity observed at this time. -Washroom handsink satisfactory. General sanitation of the facility satisfactory throughout. NOTE: Handwash station available at front not equipped/used for handwashing purposes. No food handling occurring at the front area anymore. Ensure to have the sink equipped with liquid soap and paper towels if any food handling is to occur in future. NOTE: Ensure to have the lid of prep cooler closed when not busy. All foods used within 1~2 hours. NOTE: Ensure all cardboards to line shelves are removed. NOTE: Bottom shelf in kitchen (below serving window) requires a reseal as discussed at this time. Please contact the health inspector for any questions or concerns.