INSPECTION REPORT Health Protection MBEK-AXRUT7

PREMISES NAME Himalaya Indian Cuisine		Tel: (604) 851-2583 Fax: (604) 851-2550
PREMISES ADDRESS 2607 Ware St Abbotsford, BC V2S 3E2		INSPECTION DATE April 12, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jitendra Kumar		NEXT INSPECTION DATE April 13, 2018
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The following was observed: 1. In use utensils stored at cook line in stagnant water with food debris at 30 degrees C. 2. Ice scoop stored in container with biofilm/mildew at bottom. Corrective Action(s): If in use utensils are stored in water, they must be stored at either 60 degrees C or more, or in an ice bath at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Ice scoop and container placed in dish pit area to be washed and sanitized. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing stations located at 2-compartment sink in kitchen and in bar area lack accessible liquid hand soap. In addition, bar hand washing station lack paper towels. Bar soap has been watered down to the point that it does not produce any kind of lather. Soap dispenser at 2-compartment sink is broken and does not dispense soap. Corrective Action(s): All hand washing stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Date to be corrected by: Today. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed: 1. Metal container of raw chicken stored above leafy greens in walk in cooler. *CORRECTED* 2. Several open bags of grain in dry storage Corrective Action(s): Ensure that raw meats or raw shell eggs are not stored above ready to eat food to limit potential contamination. Ensure that once opened, dry storage foods are transferred to food-grade, pest-proof containers. Date to be corrected by: April 19, 2018. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or grease observed in the following areas: - Under three rolling dry storage bins - On floor along all walls of dry storage room - Under and on shelves of metal shelving units at back of kitchen - Under cook line and prep line equipment - In door seals of prep cooler - Behind freezers Corrective Action(s): Ensure that the above-noted areas, along with any hard-to-reach areas, are properly cleaned and sanitized. Food debris and/or grease may attract pest activity. Ensure that all items are stored off the floor to facilitate proper cleaning. Date to be corrected by: April 19, 2018. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Ice cream scoops found stored in what appeared to be a metal plant pot with a red coating. Red coating was chipped on the inside of the pot where ice cream scoops were stored. Corrective Action(s): Ice cream scoops removed from container to be washed and santized. Do not use this container for food or utensils. Ice cream scoops to be stored in an appropriate food grade container. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers were observed in the following units: 1. Prep cooler 2. Buffet cooler (not on/not in use at time of inspection) Corrective Action(s): Ensure that all cold holding units are equipped with thermometers accurate to 1 degree C. Date to be corrected by: April 19, 2018. Violation Score: 1

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C - Prep cooler at 2 to 4 degrees C (above) and 3 degrees C (below) - Bar cooler at 4 degrees C - Reach in freezer at -20 degrees C - Chest freezer at -16 degrees C - Hot holding internal temperatures (buffet) at 60 degrees C or more. - Wiping cloths stored in bleach water sanitizer at 200 ppm chlorine. Note: Wiping cloths appeared soiled. Reminder to change cloths and sanitizer solution as needed to maintain sanitizer strength. - Low temperature dishwasher measured 48 degrees C and 50 to 100 ppm chlorine at utensil surface. Chlorine test strips available. - No evidence of pest activity noted at time of inspection - FOODSAFE requirement met at time of inspection - Temperature records reviewed. Note: Temperatures are being recorded for the walk in cooler only. Please note that all units with potentially hazardous food should be monitored. Templates for temperature and dishwasher records provided during inspection.