INSPECTION REPORT Health Protection AKWN-BMKUMZ

PREMISES NAME Indian Zaika		Tel: (604) 521-1010 Fax:
PREMISES ADDRESS 151 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE March 10, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Kamaljeet Heera		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Door handle of walk-in cooler was dirty. Corrective Action(s): Door handles shall be kept clean throughout the day to avoid cross contamination. Operator cleaned and sanitized the door handle at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen hand sink was out of liquid soap. Corrective Action(s): Liquid soap shall be available at all hand sinks at all times for staff to wash hands. Operator corrected at time of inspection. 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: Walk -in cooler was 4 degrees Celsius. Pop cooler was 4 degrees Celsius. Stand up freezer was -14 degrees Celsius. Steam table was 60-64 degrees Celsius. Cold holding table was 4 degrees Celsius. Food storage and display practices were satisfactory. Organization of storage areas was satisfactory. Hand sink in servery was stocked with liquid soap and paper towels. Kitchen hand sink was stocked with paper towels. All sinks were equipped with hot and cold running water. Operator hygiene and food handling practices were satisfactory. General sanitation was satisfactory. Bleach sanitizers had chlorine concentrations of 200ppm. Operator uses bleach in spray bottle and wipes with single-use paper towels in the servery; and a cloth towel stored in a container of bleach and water in the kitchen. Chemicals were stored in a safe manner. No signs of pests. Wall of pass through was kept clean and had been repainted as per requirement from previous inspection. New floor tiles under tandoori oven have installed as per requirement from previous inspection.