INSPECTION REPORT Health Protection JPAK-BBSTEU

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 2, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sushil Khera & Lalit Arora		NEXT INSPECTION DATE May 07, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

203 - 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 Corrective Action(s): 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 Violation Score: 5 301 - 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 Corrective Action(s): 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 Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Following issues noted: 1. Several items in the walk-in coolers stored without proper coverage 2. Non-food grade containers such (as milk crates) being used to store food 3. Cooling rack in the back missing cover 4. Cleaning rags are not of suitable design as they have strings hanging out. Corrective Action(s): Required operator to: 1. Provide adequate covers for all food items to ensure that contamination is eliminated 2. Operator is to provide appropriate food containers to store food in. 3. Cool rack cover is to be provided to protect food while cooling 4. Replace all cleaning cloths to a non-stringed rags to eliminate potential contamination Date to be corrected by: May 6th 2019 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed several areas that need attention 1. Hard-to-reach corners behind tables and shelves had food, dust and grease accumulation 2. Cooler door handles noted to have food debris 3. Filters in the fire-suppression system had noticeable grease accumulation 4. Ceiling tiles had noticeable grease accumulation Corrective Action(s): Required operator to: 1. Clean and sanitize all food contact surfaces. All tables and equipment should be pulled to perform thorough cleaning in hard-to-reach areas. 2. All door handles are to be cleaned and sanitized 3. Filters in the fire-suppression system to be cleaned regularly and more frequently than once a month. 4. Ceiling tiles to be cleaned or replaced. Regular and more frequent cleaning necessary Date to be corrected by: May 6 2019 Violation Score: 9 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Observed one staff not wearing aprons or clean clothes at the time of inspection Corrective Action(s): Required operator to wear clean, adequate clothing in food premises and/or wear aprons Violation Score: 3

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower Low temperature dishwasher in good working order; detected 50 ppm of residual chlorine at plate level after final rinse cycle Hot holding units at 60 C or above Chlorine sanitizer on site in use; measured 100 ppm of residual chlorine. Ensure to have multiple sets throughout the facility and have them replaced frequently to ensure that the residual chlorine concentration is maintained between 100-200 ppm at all times No sign of pests noted at the time of inspection