INSPECTION REPORT Health Protection JKWK-BJZQRE

PREMISES NAME Zaika Tastes of India		Tel: (604) 776-4444 Fax:
PREMISES ADDRESS 105 - 30461 Blueridge Dr Abbotsford, BC V2T 0B1		INSPECTION DATE December 19, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Lalit Arora		NEXT INSPECTION DATE December 23, 2019
INSPECTION TYPE Follow-Up
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dough machine was observed to have left over dough and food debris from the night before. This unit has not been washed and sanitized after use. Corrective Action(s): Ensure to wash and sanitize all equipment after use. This is a chronic, recurring infraction and has not been corrected. Correction required immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Some sauce containers are observed with scoops or tongs too small for the container. The tongs are sinking into the red pepper oil. Corrective Action(s): Ensure all tongs and utensils are stored in a sanitary manner for food containers. This is a recuring infraction. Correction required today. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # VTUR-BFQQRX of Sep-05-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: * Dishwasher final rinse was not maintaining proper final rinse temperature; operator to repair immediately in order to continue operating Correction: * Ensure dishwasher final rinse in proper working order to properly sanitize all food equipment; REPAIR immediately Code 302 noted on Consultation inspection # VTUR-BFRPTN of Sep-06-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: * Dishwasher was not working properly and sanitizing rinse was not working; operator voluntary closed to repair Correction: * Ensure dishwasher working properly and sanitizing rinse working to sanitize dishware (74'C/165'F or hotter) Code 301 noted on Consultation inspection # VTUR-BHASRN of Oct-25-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: * Food contact surfaces were found to be filthy and not in sanitary manner; sanitizer was not ready to use at time of inspection and food was being prepared on unsanitary surfaces; staff had to set up ready to use sanitizer (eg. bleach solution) Correction: * Ensure food contact surfaces are maintained in sanitary condition at all times during operation Code 302 noted on Follow-Up inspection # VTUR-BHMQTK of Nov-05-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: * Food contact surface(counter areas), blender, tandoori hooks, dough hook, dough sheeter, etc., were found in unsanitary condiion from day before; staff reminded AGAIN to clean/sanitize all food equipment and food contact surfaces after use. Correction: * Ensure ALL food contact surfaces, food equipment (including cookie sheets) cleaned properly and thoroughly after use and as needed through out the day to reduce risk of cross contamination Code 205 noted on Follow-Up inspection # MLUO-BJ3RDC of Nov-19-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prepared corn starch was left at room temperature from the night before. Correction: Keep all potentially hazardous foods in coolers at 4 deg C or colder. Code 302 noted on Follow-Up inspection # MLUO-BJ3RDC of Nov-19-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Deep fryer not cleaned from previous day and staff was going to use it. Dough machine dirty from the night before Aprons and chef's jackets were filthy. Staff said aprons and uniforms only washed once a week. Correction: Code 301 noted on Follow-Up inspection # MLUO-BJJR9A of Dec-04-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: *No new bleach solution available fro sanitizing prep work areas. **Note that this is a repeat violation.** Correction: *Ensure there is sanitizer available at the beginning of the day prior to food preparation. *Discard previous solution and do not add bleach to old solution. Always prepare fresh solution. Code 401 noted on Follow-Up inspection # MLUO-BJJR9A of Dec-04-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: *No available liquid soap in dispenser at the hand sinks. *Facility was completely out of hand soup for refill. Correction: *Provide liquid soap in dispensers at all times.

Comments

Previous infraction corrected: -Cleaning in noted areas complete. Notes: -200 ppm chlorine solution in use. -Hand washing sinks in use with liquid soap and paper towels. -Food storage is organized in dedicated areas. -In general, food protection in place with food grade containers and lids. -Uniforms and linens in use are clean and in good working order.