INSPECTION REPORT Health Protection JCRH-CWQUF5

PREMISES NAME Chakra Indian Restaurant		Tel: (604) 294-8686 Fax:
PREMISES ADDRESS 4051 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE October 18, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Umed Singh		NEXT INSPECTION DATE October 25, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Sliding door cooler was at elevated temperature for unknown period of time. Potentially hazardous foods stored in sliding door cooler were above 4C. Cooked potatoes 9C, Cooked cauliflower 10C, Fritters 24C (in the process of cooling) Corrective Action(s): - Discard potentially hazardous foods which are above 4C and have been in cooler for 2 hours or more (or if period of time is unknown) - Transfer potentially hazardous foods to alternate cooler if they have been in this cooler for 2 hours or less. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Numerous food items in walk-in cooler were uncovered - Crate of peeled onions were stored on the floor - Cleaning product was stored adjacent to dry goods on dry storage shelving Corrective Action(s): - Tightly cover all foods in coolers - Place crate of onions on shelving - Move cleaning product to designated chemical storage area away from food. To be corrected by: today Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Packaged lamb legs were being thawed at room temperature. Operator reported they had been left out over night to thaw. - 12 packages of lamb legs had surface temperatures of 10C to 14C and internal temperatures of 7.3C to 12.9C. - 7 packages which were in the middle of the container were 4C or colder Corrective Action(s): - Discard lamb legs above 4C and immediately transfer lamb legs at 4C or less to cooler. Completed by Operator at time of the inspection. - Immediately discontinue thawing potentially hazardous foods at room temperature. Thaw foods in walk-in cooler or under cold running water. Potentially hazardous foods must be maintained at 4C during the cooling process. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food splatter present on wall behind mixer - Flour/food debris present on exterior of dry goods bins - Moisture present on floor of dry storage room Corrective Action(s): - Clean wall and exterior of dry goods bins to remove food debris - Clean moisture from dry storage room floor and determine/address source. To be corrected by: 25-Oct-2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Sliding door cooler was at 9C Corrective Action(s): - Repair or replace sliding door cooler so that it is able to maintain a temperature of 4C or colder. Do not store any potentially hazardous foods in cooler until it is maintaining required temperature. To be corrected by: 25-Oct-2023 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer in sliding door cooler was not working Corrective Action(s): - Replace thermometer in sliding door cooler to allow for temperature monitoring. To be corrected by: 25-Oct-2023 Violation Score: 1

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

Comments

- Hot and cold running water was supplied to sinks - Handsink was supplied with liquid soap and paper towel - Staff/public washrooms were supplied with liquid soap and paper towels - Walk-in cooler 4C - 2 door reach in cooler 2C - Line cooler 2C - Chest freezers -15C to -20C - Hot held rice 62C - Reviewed cooling procedures with Operator. Ensure foods are portioned to shallow containers and stirred to ensure cooling parameters are met. From 60C to 20C within 2 hours or less and transferred to walk-in cooler to complete cooling process from 20C to 4C within 4 hours. - High temperature dishwasher was operational and met required sanitizing temperature. Temperature at dish surface measured 72.5C - Chlorine bleach sanitizer solution was present in spray bottles and in bucket for in use wiping cloths. Concentration of solutions maintained between 100-200ppm chlorine. - All foods in dry storage room were stored on shelving - No signs of pest infestation noted at time of inspection. Some fruit flies were noted in dishwashing area. Ensure area is kept dry and free of food debris attractants. - Pest control contract in place with monthly service - Operator present and has valid Foodsafe level 1 equivalent certificate - Health operating permit with valid decal posted