INSPECTION REPORT Health Protection DSEA-BCZPEF

PREMISES NAME Zaaki Cuisine		Tel: (604) 544-7722 Fax:
PREMISES ADDRESS 589 6th St New Westminster, BC V3L 3B9		INSPECTION DATE June 10, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wissam Toma-Hermis		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 = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer not available at the time of inspection Corrective Action(s): Operator made a new solution. Ensure that sanitizer solution is available at all times of operations Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glassdoor cooler unable to maintain contents <4 degrees C (measured 8 degrees ambient temperature). Operator was using this unit for storage of whole vegetables. No potentially hazardous foods present inside Corrective Action(s): Repair the cooler. Ensure that all cooler units are able to maintain contents <4 degrees C at all times. Violation Score: 3

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Upright double door cooler (4C) and prep cooler (2C) measured < 4 degrees C =Upright freezer measured -18 degrees C =Chicken hot holding (78C) and rice hot holding (66C) measured > 60 degrees C =Observed staff using secondary cook step in microwave. Any leftover cones are shaved and used the next day. =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate proper warewahing procedures =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection, FOODSAFE certification verified at the time of inspection =Permit posted in a conspicuous location