Fraser Health Authority



INSPECTION REPORT
Health Protection
EMGE-BJHTHC
PREMISES NAME
Shandhar Hut
Tel: (604) 793-0188
Fax:
PREMISES ADDRESS
8835 Young Rd
Chilliwack, BC V2P 4P6
INSPECTION DATE
December 3, 2019
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Kamaljit Atti
NEXT INSPECTION DATE
December 04, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: High (≥30) Total Score = 55
Critical Hazards: Total Number: 2
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): High volume of food/sauce cooling throughout the restaurant. Large bucket of sauce observed in walk in cooler. There is too much sauce/foods cooling in a kitchen that was not intended to produce such high volumes of food. This creates a potential health hazard as food must be cooled quickly (from 60C to 20C within 2 hours and 20C to 4C within 4 hours), with such as high volume of foods being cooled in a small area this is a challenge to ensure adequate cooling.
Corrective Action(s): Alternate kitchen space for production of sauce/expanding kitchen area are options to explore. In the meantime ensure foods are transferred to the walk in cooler quickly after placing into trays. Operator had obtained cooling trays, cooling wands and racks which is an improvement, however, ensure large buckets are cooled quickly and trays moved to walk in as soon as possible. This is a temporary solution until alternative kitchen space is obtained. Ensure all food is cooled within the range (60C to 20C within 2 hours and 20C to 4 C within 4 hours) to prevent Foodborned illness.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer used in kitchen prep areas. Operator has no bleach on premises, staff member asked by EHO to go buy bleach immediately during inspection. Currently using a degreaser on food prep tables, do not use a degreaser as it is not safe for food prep areas and may contaminate the food and make someone sick.
Corrective Action(s): Staff member purchased bleach and made a bucket for clothes at 100ppm residual chlorine. Use a bleach and water solution (one ounce bleach to one gallon water) to wipe down cutting boards, tables where food is in contact. Wipe down frequently throughout the day. This prevents bacteria growth on surfaces and prevents likelihood of cross contamination (raw meat to cooked/ready to eat foods). This will help reduce chance of Foodborne Illness.
Violation Score: 25

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Food left uncovered throughout the facillity, trays/buckets observed cooling throuhgout kitchen uncovered. Buckets of cooled sauce left on floor of kitchen in walk area uncovered. Food in walk in cooler and in prep coolers left uncovered
Corrective Action(s): Uncovered food can be contaminated by items falling into the food, cross contamination etc. Use a food grade material (plastic wrap, lids etc) to cover foods to prevent contamination and Foodborne illness
Violation Score: 15

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

Hand sink equipped with soap and paper towel

Dishwasher over 71C

Coolers less than 4C/-18C

Operator has a quats solution to wipe food prep areas, ensure staff is aware they can use this for food prep areas.