Report No. 233651

INSPECTION REPORT
Health Protection
233651

PREMISES NAME
Ayam Zaman Restaurant

Tel: (604) 544-2926
Fax:

PREMISES ADDRESS
116 - 1090 Lougheed Hwy
Coquitlam, BC V3K 6G9

INSPECTION DATE
May 8, 2023

TIME SPENT
3 hours

OPERATOR (Person in Charge)
Muhammed El Huseyin

NEXT INSPECTION DATE
May 15, 2023

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	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Two large pots of soup observed in the walk-in cooler. Supervisor and staff stated that food is cooked in the pots, left at room temperature for 3 hours, then transferred to cooler. Given the thickness and large volume of the soup product, there is potential for time/temperature abuse leading to microbial growth to large numbers.
Corrective action: Ensure the internal temperature of food drops from 60 deg. C to 20 deg. C in under 2 hours. Option of adequate cooling include:
1) Shallow metal containers
2) Ice wands
3) Ice baths
Date To Be Corrected By: Immediately
Corrective Action(s):
Violation Score:

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
Observation: Chicken donair is cooked from fresh (not frozen). There is potential for microbial growth due to time/tempt abuse. Note: Chicken marinated on premises and secondary cook step done.
Corrective action: freeze all donair products and cook from frozen.
*refer to BCCDC guidelines for more information.
Date To Be Corrected By: Immediately
Corrective Action(s):

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in the under counter cooler at the bar had an internal temperature >9 deg. C. Items included milk and vanilla pudding. All cold PHFs must be stored < 4 deg. C to prevent microbial growth to large numbers.
Corrective action: Discard all temperature abused potentially hazardous food.
Ensure the cooler temperature is monitored 2x daily. Place "No Not Use." sign on door of cooler. Repair the unit and ensure it is able to keep food < and/or = 4 deg. C.
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) Rags with food build up were observed on food contact surfaces.
2) Lack of sanitizer bottles/buckets in the food processing area.
3) Copper dishwear in which food is served is not adequately sanitized.
Corrective action:
1) Ensure all cleaning rags are stored in a sanitizer solution of either QUAT @ 200ppm or Chlorine @100ppm when not in use.
Replace solution at most every 2 hours.
2) Ensure sanitizer bottles/buckets (QUAT @ 200ppm OR Chlorine @ 100ppm) are available throughout the kitchen.
3) Ensure all dishwear undergo a wash/rinse/sanitize/air dry process.
*3 compartment sink FHA sign provided.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwash sink at bar and back kitchen were inaccessible either due to dishes blocking or equipment in front. Adequate handwash stations are required to allow for good staff hand hygiene.
Corrective action: Ensure all 4 handwash stations are only dedicated to handwashing and never blocked with dishes/equipment
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation: Food products in walk in cooler, under counter coolers and bar cooler wer uncovered. There is potential for cross contamination of food products.
Corrective action: Ensure all food products are covered and labeled.
Date To Be Corrected By: Immediately
Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: 1) Rear door in food receiving area was wide open during inspection. Staff stated that the door is opened to allow for fresh air into kitchen.
2) Hole observed around multiple plumbing features throughout facility. (eg. under hand sinks)
3) Gap observed between 2 doors in receiving area.
5) Boxes of supplies cluttered by the rear door.
*All above conditions may allow for the entry and harbourage/breeding of pests.
Corrective action:
1) Install a door screen at rear door.
2) Fill holes around plumbing features.
3) Add rubber door sweep to fill the gap between rear doors.
4) Add additional shelves and ensure no clutter. Keep everything >6 inches above ground.
Date To Be Corrected By: 05/15/2023
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Significant food debris build up throughout the premises. Areas include, but are not limited to, under cook line, inside walk in cooler/freezer, under dry storage shelves, doors of cupboards, and undercounter coolers, on food contact surfaces, ventilation hood, etc.
Corrective action: Ensure a deep clean of entire premises is conducted.
These conditions will attract pests as well as result in cross contamination
Date To Be Corrected By: 05/15/2023
Corrective Action(s):
Violation Score:

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

Comments

Recommendations
*Ensure daily recordings of all cooler/freezer temperatures
*Routinely clean all hard to reach areas
Good Practices:
-Raw meat products stored away from ready to eat
-Dishwasher (low temp) >50ppm Chlorine in final rinse cycle
-QUAT @200ppm available on site
-walk in cooler @ 2 deg. C
-walk in freezer < -18 deg. C
-Handwash stations in kitchen equiped with hot/cold running water, soap, and paper towel
-Foodsafe training by multiple staff
-Good staff hygiene