INSPECTION REPORT Health Protection ABAI-BKZTRV

PREMISES NAME Chakra Indian Restaurant		Tel: (604) 294-8686 Fax:
PREMISES ADDRESS 4051 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE January 20, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Umashankar Balasubramanian		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Did not detect any sanitizer in solution with cloths submerged. Corrective Action(s): Ensure sanitizer is made fresh at the start of each day and changed as needed throughout the day to maintain minimum required sanitizing concentration (ie. 100ppm chlorine). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A) No paper towel available at the three compartment sink area B) Chair was blocking access to hand sink by the register area C) Food equipment noted in hand sink at the cookline and no paper towel was available. Corrective Action(s): Ensure all hand wash stations are fully equipped and accessible at all times. Do not obstruct access or put anything in hand sinks. Violation Score: 5

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

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

Comments

All coolers 4C or less (walk in, 2 upright 2 door, prep cooler...etc) Two chest freezers -19C and -22C No hot holding available at time of inspection. All foods are cooked/reheated per order. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Reviewed proper cooling procedures at time of inspection - no concerns. Ensure hot foods are cooled from 60C to 20C in 2 hrs or less (using ice bath, shallow prechilled containers...etc to facilitate cooling at room temperature) then transferred to the cooler unit to cool from 60C to 4C in 4 hrs or less. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered, appropriate shake out container obtained for customers to dispense their own fennel candies).