INSPECTION REPORT Health Protection JPAK-AVZUTW

PREMISES NAME Indian Zaika		Tel: (604) 521-1010 Fax:
PREMISES ADDRESS 151 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE February 15, 2018	TIME SPENT 0.75 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 No 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 (CORRECTED DURING INSPECTION): When asked about manual dishwashing steps, staff was not able to respond appropriately and left out sanitizing step. Educated operator of proper cleaning procedures and showed how to make sanitizing solution Corrective Action(s): Required operator to have sanitizing solution available at all times and ensure to sanitize once washing and rinsing of utensils are done. Sanitizing solution must be at 100-200ppm Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed items in the walk-in cooler without proper covering/protection. Corrective Action(s): Required operator to have all food products covered in the walk-in cooler and to store raw meat products below ready-to-eat or cooked food items Violation Score: 3

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

Comments

General sanitation is satisfactory Hand washing sinks in the back and at front stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers are at 4 C or lower All freezers are at -18 C or lower Hot holding units at 60 C or over **Small part of food products measured to be at 50-56 C where other parts in the same holding unit above 60 C. Ensure to stir food products more often to have all parts of food at 60 C or above** Sanitizing solution for surface cleaning available at 200ppm No sign of pests noted at the time of inspection