INSPECTION REPORT Health Protection NTSD-C2HQPZ

PREMISES NAME Zaiqa Halal BBQ Restaurant and Sweets		Tel: (604) 498-1412 Fax:
PREMISES ADDRESS 107 - 9450 120th St Surrey, BC V3V 4B9		INSPECTION DATE April 27, 2021	TIME SPENT 1.15 hours
OPERATOR (Person in Charge) Abbas Syed Qamar		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 203 noted on Referral inspection # NTSD-C234TL of Apr-13-2021 Food not cooled in an acceptable manner [s. 12(a)] Observation: Deep container with cooked meat/curry (it is potentially hazardous food), which stored in the walk-in cooler directly on the floor found to be at 40 C at the time of the inspection. The owner claimed that meat/curry has been cooked last night. Potentially hazardous food that has not been cooled properly may allow for the growth of potential pathogens and/or toxins. Correction: Potentially hazardous food must be cooled from 60 C to 20 C in 2 hours or less, and from 20 C to 4 C in 4 hours or less. Do not cool food in large pots or containers as they cannot cool quickly. After cooking, place food in shallow pans then transfer to the cooler at 4 C or less. Food can be separated into smaller portions; can be stir; use ice bath; in addition, cover food loosely while cools. Code 205 noted on Referral inspection # NTSD-C234TL of Apr-13-2021 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Minced oily garlic stored near the grill. Correction: Food is discarded at the time of inspection. Code 301 noted on Referral inspection # NTSD-C234TL of Apr-13-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Grease dripping in clean utensils, which stored in plastic containers directly on the floor under the cooking equipment such as a gas cooking stove and ovens. 2. Dirty knives stored in a slot knife block, which located on the prep. cooler. Correction: 1. All contaminated utensils must be properly cleaned and sanitized. Furthermore, all utensils must be stored in a sanitary manner. Date to be corrected: Immediately and ongoing. 2. Dirty knives must be properly cleaned and sanitized. Date to be corrected: Immediately and ongoing.

Comments

- General sanitation is good. - All violations are corrected. - Cutting boards - in a good condition. COVID-19 safety measures in place. Revised Application for Health Approval submitted at the time of inspection. Temporary FoodSafe Certificates for Rupinder Kaur, Rajwinder Kaur, and Taranjeet Kaur provided at the time of inspection. All equipment, utensils, and food have been removed from the back/building public hallway. Note: Several teams were working on site (upgrading of the restaurant in progress/seating area and outdoor).