INSPECTION REPORT Health Protection 246807

PREMISES NAME Chakra Indian Restaurant		Tel: Fax:
PREMISES ADDRESS 4051 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE August 13, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Umashankar Balasubramanian		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Inspection conducted to grant health approval for ownership change -No change in menu or layout of premises -Foodsafe certificate rec'd -Food safety and sanitation plan rec'd -Health application form and permit fee rec'd (Chq #20) -Hand wash stations had soap, paper towel, hot and cold running water -All coolers 4 deg. C or less (ie. walk in, prep coolers, sliding door coolers x 2...etc) -3 freezers at all -18 deg. C or less -No food on premises. Only rice will be hot held - ensure 60 deg. C or higher, all other hot foods will be cooked/reheated per order as per food safety plan. -Probe thermometer available on site to check internal temperatures. Ensure probe is sanitized between uses. -All coolers/freezers had thermometers -Received proper cooling procedures at time of inspection. Ensure hot foods are cooled from 60 deg. C --> 20 deg. C within 2 hrs (use ice bath, ice wand...etc to facilitate cooling) then transfer to cooler unit (ie. walk in cooler) to cool from 20 deg. C to 4 deg. C within 4 hrs. -General sanitation satisfactory. No obvious signs of pest activity at time of inspection. -Back door was closed at time of inspection. Keep back door closed at all times or install a screen if it will be kept open. -High temperature dishwasher achieved 76.3 deg. C (min/max thermometer) -Bleach available on site. 100 ppm chlorine sanitizer available with cloths submerged in food prep area. -Health approval granted.