INSPECTION REPORT Health Protection DSEA-B8UQMP

PREMISES NAME Zaaki Cuisine		Tel: (604) 544-7722 Fax:
PREMISES ADDRESS 589 6th St New Westminster, BC V3L 3B9		INSPECTION DATE January 28, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wissam Toma-Hermis		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer solution not available at the time of inspection Corrective Action(s): operator re-made solution. Operator MUST have sanitizer solution at 100 ppm chlorine during operation for sanitizing surfaces. Wiping cloths must be stored in sanitizer solution when not in use Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site has not completed FOODSAFE level 1. only 1 staff member on site Corrective Action(s): ensure that minimum 1 staff member on site has completed FOODSAFE level 1 and has valid certification available for inspection Violation Score: 1

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

Comments

Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Upright double door cooler (3C), glassdoor cooler (2C), and prep cooler (1C) measured < 4 degrees C =Upright freezer measured -18 degrees C =Chicken hot holding (76C) and rice hot holding (69C) measured > 60 degrees C =Observed staff using secondary cook step in microwave. Any leftover cones are shaved and frozen. =3 compartment sink with sink plugs available for manual dishwashing. Operator unable to demonstrate manual warewashing method, however a dishwasher starts work later in the day and all dishware washed at that point. =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection =Permit posted in a conspicuous location