INSPECTION REPORT
Health Protection
JPAK-AVZUTW

PREMISES NAME
Indian Zaika
Tel: (604) 521-1010
Fax:
PREMISES ADDRESS
151 - 610 6th St
New Westminster, BC V3L 3C2
INSPECTION DATE
February 15, 2018
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Kamaljeet Heera
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): When asked about manual dishwashing steps, staff was not able to respond appropriately and left out sanitizing step. Educated operator of proper cleaning procedures and showed how to make sanitizing solution
Corrective Action(s): Required operator to have sanitizing solution available at all times and ensure to sanitize once washing and rinsing of utensils are done. Sanitizing solution must be at 100-200ppm
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observed items in the walk-in cooler without proper covering/protection.
Corrective Action(s): Required operator to have all food products covered in the walk-in cooler and to store raw meat products below ready-to-eat or cooked food items
Violation Score: 3


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

Comments

General sanitation is satisfactory
Hand washing sinks in the back and at front stocked with liquid soap and paper towel
Hot and cold running water available at all sinks
All coolers are at 4 C or lower
All freezers are at -18 C or lower
Hot holding units at 60 C or over **Small part of food products measured to be at 50-56 C where other parts in the same holding unit above 60 C. Ensure to stir food products more often to have all parts of food at 60 C or above**
Sanitizing solution for surface cleaning available at 200ppm
No sign of pests noted at the time of inspection