INSPECTION REPORT Health Protection SDHI-C8PVG9

PREMISES NAME Afghan Kitchen		Tel: (778) 680-0444 Fax:
PREMISES ADDRESS 115 - 16120 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE November 12, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hassibullah Sarwari		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine observed with pink and black mold build up. Operator mentioned that ice machine is cleaned frequently using the self-cleaning feature on the machine. Operator cleaned and sanitized the machine during time of inspection, whereafter it was observed in a clean and sanitary manner. Corrective Action(s): Ensure all equipment is cleaned more frequently to prevent bacteria and/or mold growth and to prevent potential contamination between equipment and food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand washing stations in the kitchen observed not supplied with paper towel. Staff placed paper towel at both hand washing stations during time of inspection. Corrective Action(s): Ensure all handwashing stations are supplied with liquid soap, paper towel, hot and cold running wate at all times to prevent potential cross-contamination. Ensure food handlers are washing their hands frequently using the proper single-use drying method. Violation Score: 15

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

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - Sandwich cooler in kitchen at 1'C (top and bottom) - Under-counter bar cooler at 3'C - Thermometers available in cold holding units 2. Sanitation: - General sanitation of premises satisfactory during inspection - Handwashing station in staff washroom supplied with liquid soap, paper towel, hot and cold running water - QUATS sanitizer spray bottles (X3) measured at 200 ppm QUATS concentration with test strips - High temperature dishwasher in kitchen and bar area measured at 71'C at plate surface (at minimum required sanitizing temperature) - 2-compartment sink available with drain plugs - Ventilation hood kept in good sanitary condition - No signs of pests during inspection 3. Storage: - All food is observed covered and stored at least 6 inches off the floor - Personal items stored away from food prep area - Raw foods stored away from ready-to eat foods 4. Administration - FOOD SAFE Level 1 trained staff Sept 23, 2026 - Operating permit visible during inspection Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.