INSPECTION REPORT Health Protection MBEK-BF9V74

PREMISES NAME Afghan Kitchen		Tel: (778) 680-0444 Fax:
PREMISES ADDRESS 115 - 16120 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE August 21, 2019	TIME SPENT 1 hour
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One container of rice was observed to be stored at ambient temperature. It was stated that rice was preparenternal food temperature was measured at 27 degrees C. Corrective Action(s): Rice discarded by staff. Ensure hot potentially hazardous foods are maintained at internal food temperatures of 60 degrees C or more to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Violation Score: 5

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: - Walk in cooler at 3 degrees C - Prep cooler at 3 degrees C (above) and 2 degrees C (below) - Bar cooler at 2 degrees C - Walk in freezer at -16 degrees C - Cold holding units equipped with thermometers - Raw animal products were not observed to be stored above ready-to-eat products - Hot holding internal temperatures at 60 degrees C or more* - A probe thermometer is available on site for internal temperature checks - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer available in spray bottles and from dispenser at 200 ppm - High temperature dishwasher (kitchen) measured 73 degrees C at utensil surface during final rinse [minimum 71 degrees C at utensil surface /minimum 82 degrees C (180 degrees F) rinse water temperature] - High temperature dishwasher (bar) measured 71 degrees C at utensil surface during final rinse [minimum 71 degrees C at utensil surface /minimum 82 degrees C (180 degrees F) rinse water temperature] - Equipment and utensils are stored in sanitary condition. - No signs of pest activity at time of inspection. - FOODSAFE requirements met at time of inspection. - Temperature records maintained - Permit posted at front *Exception: refer to violation code 306