INSPECTION REPORT Health Protection EMGE-BJ3TQ5

PREMISES NAME Royal Zayka Cuisine of India		Tel: (250) 469-0916 Fax:
PREMISES ADDRESS 140B - 6640 Vedder Rd Chilliwack, BC V2R 2C7		INSPECTION DATE November 19, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mahesh Kuniyal		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Code 302 noted on Routine inspection # EMGE-BF7RYG of Aug-19-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher 0ppm residual chlorine Correction: Have dishwasher serviced to maintain at least 50 ppm residual chlorine Operator did not have bleach on site for manual sanitizing. Operator purchasing bleach during inspection. Will wash dishes in dishwasher and sanitize in sink with bleach and water (one ounce bleach to one gallon water) Code 301 noted on Routine inspection # EMGE-BJ2UGV of Nov-18-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Food debris/grime observed on shelves, handles of equipment (microwave), containers (spices etc) 2) Pans with food debris/unwashed stored on shelf with clean items and foods. Correction: 1) Clean and sanitize all equipement and surfaces 2) Remove and clean/sanitize pans Use a bleach solution in the kitchen area to wipe down cutting boards and food prep areas frequently. Obtain a bleach spray bottle to keep in kitchen (currently one only available in front servery), bleach solution must be at least 100ppm residual (one ounce bleach to one gallon water concentration)

Comments

Ensure food is cooled quickly in shallow pans in cooler, do not cool foods in buckets as the food temperature in the center of the bucket will not cool quick enough and remain in the "danger zone". This leads to potential growth of bacteria and possible foodborne illness. No food observed cooling at room temperature during this inspection When holding potentially hazardous foods (cooked foods, sauces etc) it must be held either above 60C OR below 4C. Do not keep these foods at room temperature. Growth of bacteria can lead to foodborne illness. Any food not intended for customers must not be kept on premises. You have have a separate fridge for staff only, labelled "staff only". Food must be kept covered to prevent chance of contamination. Food covered during this inspection. Ice machine cleaned, clean often to prevent chance of mold build up Kitchen shelves/floors and containers, equipment and doors/handles of equipment have been cleaned. Clean frequently, surfaces can be a source of bacteria contamination to foods. Pans removed and cleaned. Bleach solution used for wiping counters and equipment that is in contact with food. Bacteria can grow and multiply on surfaces such as cutting boards. Dishwasher over 50ppm residual chlorine. Check chemical daily before day shift begins to ensure it is not empty.Sanitizer is required in dishwasher to kill bacteria on dishes that can be transmitted from an ill customer to other plates during the washing process. Floors cleaned throughout facility, clean routinely to ensure there is no food debris that can attract pests. Door closed at time of this inspection. Keep door closed or obtain a screen door to prevent entry of pests (rodents etc can enter through open doors) Hand sink has been repaired. Equipment must be in good working order for safe and proper use by staff. Spray bottles labelled with contents to reduce chance of food contamination Holes repaired in wall where hand sink what in disrepair. Surfaces must be smooth and easily cleanable Thermometer available in prep cooler