INSPECTION REPORT Health Protection LKIM-BS8NCA

PREMISES NAME Yogi's Kitchen Food Services Limited		Tel: Fax:
PREMISES ADDRESS 10537 King George Blvd Surrey, BC V3T 2X1		INSPECTION DATE August 5, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kamal Gensgat		NEXT INSPECTION DATE August 10, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): There were 4 large tubs of food cooled in stand up cooler and dated August 04 (previous day's date). The internal temperatures were measured to be: 1) Shahi Paneer 13 degrees Celsius 2) Onion Gravy 12 degrees Celsius 3) Mixed Dal 11 degrees Celsius 4) Moong Masoor Dal 10 degrees Celsius . CORRECTED DURING INSPECTION - All items were discarded during inspection . Some sauces observed to be cooling in sinks with melted ice wands. CORRECTED DURING INSPECTION - Ice wands replaced . Corrective Action(s): The cooling processes require correction and discussion with staff. Head Chef Kamal and inspector discussed options for cooling. Ice wands to be used and replaced as melted, extra ice wands are to be acquired, ice baths to be used. Discuss cooling procedures with staff and ensure proper procedures are in place. . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand sink blocked. Staff had placed dishwashing tray on top of sink blocking access to sink. CORRECTED DURING INSPECTION - tray removed from sink. . Corrective Action(s): Discuss issue with staff. Ensure all sinks are fully accessible at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Ice wands stored in freezer next to frozen raw chicken on bottom stainless steel shelf. . Corrective Action(s): Move ice wands to a more suitable location above raw meats OR place in clean container. These items are in direct contact with ready to eat food items and MUST be clean and free from sources of potential contamination. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76) Degrees Celsius the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Doors screened and closed - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Staff not wearing hair nets, beard nets or masks upon arrival of inspector. Inspector informed this was mandatory however no staff in full compliance.