INSPECTION REPORT Health Protection JPAK-CXRT9D

PREMISES NAME Zaiqa Halal BBQ Restaurant and Sweets		Tel: (604) 498-1412 Fax:
PREMISES ADDRESS 107 - 9450 120th St Surrey, BC V3V 4B9		INSPECTION DATE November 20, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Abbas Syed Qamar		NEXT INSPECTION DATE November 22, 2023
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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): 1. Observed raw meat products being washed in the floor mounted mop sink 2. Observed a staff peeling onions in the back hallway, near the emergency exit Corrective Action(s): Requird operator to discard all meat products that was being washed in the mop sink. Required operator to stop food processing in the back hallway. All food processing must be done inside the kitchen. Operator discarded the meat at the time of inspection and immediately stopped food processing in the hallway and moved all items back in the kitchen. If observed once more, enforcement actions will be taken immediately, including orders and tickets. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Obsered grease and food debris build up underneath, behind and between cooking equipment. Corrective Action(s): Required operator to clean sanitize the area Date to be corrected by: November 22 2023 Violation Score: 9

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks High temperature dishwasher in good working order; detected 75.6 C at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower Bleach sanitizer available on site and in use; detected 200 ppm of residual chlorine No hot holding units used at the time of inspection Dry storage area maintained in sanitary condition No sign of pests noted at the time of inspection *Items in the walk-in cooler are not dated; unable to confirm if these items stayed in the cooler for a long time or not. Operator states that they stay in the cooler for 2 days maximum. Operator is to time stamp all cooked food items in the walk-in cooler and if it passed two days, they are to be discarded*