INSPECTION REPORT Health Protection JKWK-BLXQKG

PREMISES NAME Zaika Tastes of India		Tel: (604) 776-4444 Fax:
PREMISES ADDRESS 105 - 30461 Blueridge Dr Abbotsford, BC V2T 0B1		INSPECTION DATE February 19, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lalit Arora		NEXT INSPECTION DATE 4 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food in prep cooler and freezer not fully covered in food grade lids and covers. Frozen mango trays with no covers. 2. Unwrapped take out containers not protected from contamination. (CORRECTED AT THE TIME OF INSPECTION). Corrective Action(s): Ensure all food and single use containers are stored in a sanitary manner in food grade containers or covers. Correction required today. Frozen mango trays discarded by operator. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. General cleaning needed in hard to clean areas such as shelving, behind prep counter, under storage rack, and in general under cooking equipment and corners of the kitchen. 2. One knife in storage was observed dirty with old food. (CORRECTED AT TIME OF INSPECTION) Corrective Action(s): 1. Ensure to wash and sanitize these areas as needed. Correction required today. 2. Reminder to always wash and sanitize all utensils before storage. Violation Score: 3

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

Comments

No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with paper towels, liquid soap and hot and cold running water. Staff washrooms are sanitary with fully stocked hand sinks. 200 ppm chlorine bleach in use. Dish washer final rinse 74C at the plate. Walk in cooler temperature 4C. Prep cooler temperature 4C. Stand up freezer temperature -22C. Permit posted in visible location. Temperature monitoring and logs in use - good. Sanitation schedule and logs in use - good. Note: Ensure to have Food Safe Certificates for staff and have pest control reports on site for review. Ensure to always store cutting boards in a sanitary manner.