INSPECTION REPORT Health Protection MBEK-B39R59

PREMISES NAME Afghan Kitchen		Tel: (778) 680-0444 Fax:
PREMISES ADDRESS 115 - 16120 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE August 2, 2018	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Hassibullah Sarwari		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No running cold water available at hand washing station located next to prep cooler. Corrective Action(s): Cold water tap was tighted and running cold water was provided at the above-noted hand washing station. Ensure that all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. 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

Routine inspection conducted: - Walk in cooler at 4 degrees C - Prep cooler at 2 degrees C (above) and 1 degree C (below) - Bar cooler at 4 degrees C - Walk in freezer at -20 degrees C - Cold holding units equipped with thermometers - Hot holding internal temperatures at 60 degrees C or more - A probe thermometer is available on site for internal temperature checks - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels* *refer to code 401 - Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm - High temperature dishwasher (kitchen) measured 72 degrees C at utensil surface during final rinse [minimum 71 degrees C at utensil surface / 82 degrees C (180 degrees F) at manifold] - High temperature dishwasher (bar) measured 72 degrees C at utensil surface during final rinse [minimum 71 degrees C at utensil surface / 82 degrees C (180 degrees F) at manifold] - Equipment and utensils are stored in sanitary condition. Discussed cleaning and sanitizing procedures. - No signs of pest activity at time of inspection. - FOODSAFE requirements met at time of inspection. - Washrooms in clean condition - Permit posted at front Notes: 1. Large shallow containers used for cooling of cooked foods. Reminder not to overfill containers to ensure that foods are being cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours. Verify with probe thermometer (available on site). 2. Temperature logs are not being maintained. Reminder to maintain temperature logs.