INSPECTION REPORT Health Protection SDHI-CNX2RK

PREMISES NAME Afghan Kitchen		Tel: (778) 680-0444 Fax:
PREMISES ADDRESS 115 - 16120 24th Ave Surrey, BC V3Z 0R5		INSPECTION DATE February 10, 2023	TIME SPENT 1.25 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): Designated hand washing station upon entry into kitchen is not supplied with paper towel. Staff placed paper towel in the dispenser during inspection. Corrective Action(s): Maintain all hand washing stations unobstructed and always supplied with hot and cold running water, liquid soap and paper towel to promote proper, frequent handwashing by staff and to prevent contamination to food. 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 Observations: - Walk-in cooler at 3'C - Walk-in freezer at -19'C *Note: temperature logs are not maintained. Ensure to maintain temperature logs as per food safety plan - General sanitation is good during inspection - Hand washing station next to cooking line and at bar observed unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher in kitchen measured at 82'C at plate surface (above minimum required final rinse temperature of 71'C) - High-temperature dishwasher at bar measured at 71'C at plate surface - QUATs sanitizer in spray bottles (X2) measured at 200 ppm QUATs concentration - All food observed stored covered and at least 6 inches off the floor - Raw meat is stored away from ready-to-eat foods - Ice wand available for cooling large quantities of food - No signs of pests during inspection - FOODSAFE Level 1 trained staff available on site - Staff observed wearing clean uniforms and hair nets - Permit posted in a conspicuous location on site Notes: - Inspection report will be emailed to the operator Please contact the health inspector if there are any changes to the layout, menu or equipment on site. Contact the health inspector for any questions or concerns.