Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-BMJSHS
PREMISES NAME
Chaska Restaurant		Tel: (604) 372-3373
Fax:
PREMISES ADDRESS
5737 176th St
Surrey, BC V3S 4C9		INSPECTION DATE
March 9, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mohit Verma		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 (CORRECTED DURING INSPECTION): No paper towels available at handwash station.
Corrective Action(s): Always keep handsinks equipped with liquid soap, paper towels, hot/cold running water. Operator refilled paper towels.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Pot of cooked chickpeas was left on a bottom shelf across from the dishwasher uncovered.
Corrective Action(s): Ensure that all food is covered to protect it from contamination. Cover food items.
Violation Score: 3

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

Routine inspection conducted:
See above violation for handwash station. Handwash station equipped with liquid soap and hot/cold running water
Prep cooler at 3.2 deg C
Upright domestic cooler/freezer: Cooler at 2 deg C, freezer at -11 deg C
Upright cooler (glass door) at 3 deg C
Bleach sanitizer at 100 ppm chlorine residual
High temperature dishwasher achieved 73.1 deg C on rinse cycle
General sanitation is satisfactory
No signs of pests at time of inspection
As discussed, ensure that when cooking chickpeas and cooling them for your "salad", they must be cooled from 60 deg C --> 20 deg C within 2 hours, and 20 deg C --> 4 deg C within 4 hours. Leaving a large pot to cool at room temperature will not be an acceptable way to cool them down. You can use an ice bath or ice wand to quicken the cooling process.

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