INSPECTION REPORT Health Protection GNAH-CGARUA

PREMISES NAME Avishan		Tel: (604) 510-5858 Fax:
PREMISES ADDRESS 20433 Douglas Cres Langley, BC V3A 4B6		INSPECTION DATE July 13, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Saman Hassan-Nia		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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle noted but did not detect QUAT in the bottle. Operator provided QUAT sanitizer 200ppm at the time of inspection. Reminder: Ensure to refill the sanitizer bottle after testing the solution from the dispenser. QUAT 200-400 ppm must be detected in the solution. Corrective Action(s): Violation Score: 15

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 Overall sanitation: - Hand washing stations are provided with hot/cold running water, liquid soap and paper towels in dispenser. Hand washing stations are to be unobstructed and easily accessible. - General sanitation is satisfactory. Floors are clean and free of grease and food debris. General surfaces are clean and maintained. The kitchen is ventilated. - Customer's washrooms are maintained. - Personal items are to be kept away from food surface areas like cutting boards. Cutting boards are to be properly washed and sanitized between tasks particularly after handling raw chicken. - Cleaning and sanitizing dough making machine were discussed. Temperature control: - All cooler units are at or below 4C. Food measured at or below 4C. - Food in freezers are at or below-18C. - Temperature monitoring log is to be kept updated for all cooling units. - Cooked rice measured at 60C or hotter. Cooling process of cooked rice was discussed with the operator. cooked rice is to be cooled from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Food must be discarded if the timeline is not met. - Internal cooking temperature of grilled chicken and grilled lamb are to be at or above 74C. Dish washing: - 2-compartment sink is maintained. Kabob pegs are to be washed thoroughly and sanitized before re-use. - Sanitizer dispenser is to be maintained and please make sure it is dispensing 200-400 ppm QUAT. - Low-Temp dishwasher final rinse sanitizer measured at 50-100 ppm chlorine. Good! Dry storage: - Food stored above the floor on shelving. - Dry Storage is to be more organized. Premises is well lit. Ceiling tiles are clean and maintained. No sign of pest activity was observed at this date. A copy of the report left with the operator.