INSPECTION REPORT Health Protection MBEK-BL9VGS

PREMISES NAME Afghan Kitchen		Tel: (778) 680-0444 Fax:
PREMISES ADDRESS 115 - 16120 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE January 28, 2020	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Hassibullah Sarwari		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following was observed: 1. Fresh chopped garlic in oil stored at ambient temperature. Internal temperature: 22 degrees C. 2. Multiple containers of potentially hazardous (perishable) food stored at ambient temperature on a cart. Internal food temperatures measured at 10 to 16 degrees C. It was stated that items had been removed from cooler less than one hour prior. Corrective Action(s): Chopped garlic and oil mixture discarded. Cart moved into walk in cooler. Ensure cold potentially hazardous foods are maintained at 4 degrees C or less in order to limit the growth of potential pathogens and/or toxins. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked meat stored in shallow trays at ambient temperature. It was stated that meat had been removed from temperature control recently (<2hrs) and were intended to be cooked. Corrective Action(s): Meat was being reheated at time of inspection. Internal temperature probed at 78 degrees C. Ensure potentially hazardous foods are not kept between 4 and 60 degrees C in order to limit the growth of potential pathogens and/or toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): What appeared to be fruit / vegetable pulp was observed within juicer. Juicer was stored under bar prep counter. Corrective Action(s): Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized after use in order to prevent potential contamination of food. Ensure only washed and sanitized items are stored away in clean storage areas. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink located near preparation cooler lacked paper towels. Hand sink located near cook line lacked liquid hand soap. Corrective Action(s): Both hand sinks were restocked at time of inspection. Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Mesh bag of onions stored directly on floor. Corrective Action(s): Onions removed from floor. Ensure all food is stored off the floor in order to protect food from potential contamination and to facilitate cleaning of floors. Violation Score: 3

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

Comments

Routine inspection conducted: Walk in cooler at 3 degrees C. Preparation cooler at 2 degrees C (above) and 4 degrees C (below). Under counter bar cooler at 2 degrees C. Walk in freezer at -19 degrees C. Non-latex gloves and hair nets available. Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in labeled spray bottles. High temperature dishwasher (kitchen) measured 73 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). High temperature dishwasher (bar) measured 71 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). Ice machine and bin observed to be in clean condition. Scoop stored safely. No signs of pest activity observed at time of inspection. Note: Temperature records not available at time of inspection. Reminder to keep temperature records on site.