INSPECTION REPORT Health Protection MBEK-AXSUDK

PREMISES NAME Himalaya Indian Cuisine		Tel: (604) 851-2583 Fax: (604) 851-2550
PREMISES ADDRESS 2607 Ware St Abbotsford, BC V2S 3E2		INSPECTION DATE April 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jitendra Kumar		NEXT INSPECTION DATE 6 Months
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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In use utensils stored in container with water and food debris. Internal temperature of water measured 50 degrees C. Corrective Action(s): This is a repeat violation. If stored in water, in use utensils must be stored at 60 degrees C or more, or in an ice bath at 4 degrees C or less. Otherwise, they must be washed and sanitized at least every 2 hours. A timer is available. Violation Score: 5

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

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

Code 401 noted on Routine inspection # MBEK-AXRUT7 of Apr-12-2018 Adequate handwashing stations not available for employees [s. 21(4)] (Hand washing stations located at 2-compartment sink in kitchen and in bar area lack accessible liquid hand soap. In addition, bar hand washing station lack paper towels. Bar soap has been watered down to the point that it does not produce any kind of lather. Soap dispenser at 2-compartment sink is broken and does not dispense soap. )

Comments

Follow up to Rpt # MBEK-AXRUT7. - All hand washing stations, in addition to those noted on the previous report, are supplied with hot and cold running water, liquid hand soap, and single use paper towels. A new soap dispenser has been installed at the two-compartment sink. - Raw meats/eggs are not stored over ready-to-eat foods in the walk in cooler - Ice scoop and ice cream scoop stored in appropriate containers that are clean and dry. Note: Operator unable to locate probe thermometer. A sanitized, calibrated probe thermometer should be used for internal food temperature checks. Please ensure that at least one probe thermometer is available on site.