INSPECTION REPORT Health Protection EMGE-BE6LX7

PREMISES NAME Shandhar Hut		Tel: (604) 793-0188 Fax:
PREMISES ADDRESS 8835 Young Rd Chilliwack, BC V2P 4P6		INSPECTION DATE July 9, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kamaljit Atti		NEXT INSPECTION DATE July 30, 2019
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sauce cooling at room temperature in kitchen, 25C. Transfer sauce to walk in cooler, place into shallow trays. Corrective Action(s): Do not cool at room temperature for long periods of time. Sauce transferred to walk in cooler during inspection. Staff state it was out less than 4 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surfaces not properly sanitized. Staff use cloths soaked in bleach solution for wiping counters.Bleach solution was grey and dirty. Corrective Action(s): Operator will have separate containers for counters then for cleaning vents. Operator will ensure cloths are changed frequently and bleach solution is changed frequently. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Sauce cooling at room temperature in open containers throughout the kitchen/walk way. Item dropped into container by staff during inspection. Corrective Action(s): Cover food when being stored. Ensure all food in walk in cooler is covered (chicken) to prevent contamination. Violation Score: 3

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

Comments

Paper based inspection report number 243827 Dishwasher over 71C at dish Hand sink equipped with soap and paper towel Coolers less than 4C/-18c Hot holding over 60C Suggestions discussed with operator 1) Cooling wands will be obtained to cool food down quickly' 2) One shelving unit (metal) area will be designated for cooling foods. A plastic sheet covering to protect from contamination. 3) Metal buckets obtained to cool foods in walk in and store foods.