INSPECTION REPORT Health Protection ACLK-BDGSLA

PREMISES NAME Zaffron		Tel: (604) 701-1951 Fax:
PREMISES ADDRESS 4 - 5725 Vedder Rd Chilliwack, BC V2R 3N4		INSPECTION DATE June 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arash Bamoniri		NEXT INSPECTION DATE June 27, 2019
INSPECTION TYPE Routine
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front prep cooler at 21C, stand up cooler on the left ambient temp of 10C-this food was moved to another cooler Corrective Action(s): Operator forgot to turn it on this morning. All food was discarded from the cooler. Discussed not turning the cooler on and off with the operator. Temperature to be checked and logged daily -adjust the temp of the stand up cooler on the left to maintain 4C, Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Items in the hot holding unit at 45C as unit turned down too low Corrective Action(s): Food must be at 60C or above at all times. Ensure temperatures are checked and logged daily with a probe thermometer Operator reheated the 3 items quickly on the stove to 71C or above Violation Score: 15

Non-Critical Hazards: Total Number: 1

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Operator told me she is marinading food at home Corrective Action(s): All food must be kept at the restaurant, no food for the restaurant may be stored or prepared at home. Purchase food from the store and immediately bring it to the store to prepare and store it. Violation Score: 3

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

Comments

-hand sink fully equipped -fridge and freezers in the kitchen, temps met health requirements -bleach at 100ppm -general sanitation good -donair meat is cooked on cone, then cooked on flat top before placing in the hot holding unit