INSPECTION REPORT Health Protection AKWN-ATAU7R

PREMISES NAME Indian Zaika		Tel: (604) 521-1010 Fax:
PREMISES ADDRESS 151 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE November 20, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kamaljeet Heera		NEXT INSPECTION DATE November 21, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken left out at room temperature. Corrective Action(s): The cook was in the process of making butter chicken when she left to use the washroom. Raw chicken was allowed to sit at room temperature while the cook was away from the kitchen. Whenever there is an interruption in food preparation, potentially hazardous foods like raw chicken must not be left at room temperature. The chicken was approximately 10 degrees Celsius at time of inspection. When the cook returned to the kitchen she placed the chicken into the cooler because she needed to work on another task. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sinks not properly equipped for hand washing. Corrective Action(s): Hand sink in the kitchen requires a holder/dispenser for the paper towels; and the soap dispenser is either clogged or damaged and is not dispensing soap. Provide a paper towel holder/dispenser and fix/replace the soap dispenser. The hand sink in the front servery was out of paper towels. Hand sinks must be equipped with liquid soap and paper towels at all times to assist food handlers in hand washing. Paper towels were provided at the hand sink at time of inspection. Date to be corrected: 1 day 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

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding unit was 50 - 60 degrees Celsius. The foods on the right side of the hot holding unit seemed to be below 60 degrees Celsius while the foods on the left side were 60 degrees Celsius. The unit is equipped with only one temperature control and as such advised the operator to maintain a higher heat setting to ensure all foods in the unit are at least 60 degrees Celsius. Food storage and display practices are generally good. Food handler hygiene appeared satisfactory. General sanitation is satisfactory. All sinks equipped with hot and cold running water. No signs of pests. Note: At time of inspection, a table top domestic deep fryer was present on a work table in the kitchen. In discussion with the operator, the small deep fryer was being used to fry foods instead of a pot of oil on the burner. Advised operator that all cooking equipment that produces grease-laden vapors must be operated under the exhaust hood in the kitchen. Operator said they will discontinue using the small deep fryer. Food safety and sanitation plans submitted on September 6, 2017 have been reviewed. Thank you for submitting your plans.