INSPECTION REPORT Health Protection JKWK-BLFVCE

PREMISES NAME Zaika Tastes of India		Tel: (604) 756-0535 Fax: (604) 756-0536
PREMISES ADDRESS 10 - 33555 South Fraser Way Abbotsford, BC V2S 2B7		INSPECTION DATE February 3, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sushil Khera & Lalit Arora		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Used and dirty knives and utensils were stored in counter cooler after lunch rush. 2. Dough machine was not washed and sanitized after use. Corrective Action(s): Ensure to wash and sanitize the tools and equipment after use. Do not store tools such as cutting knives in cooler to be used again later. Cutting knives should be washed and sanitized in dishwasher within 2 hours of being used. Ensure to wash the dough machine after use and not at the end of the night. Correction required today. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required in hard to clean areas to prevent attraction of pests and/or food contamination. Grease and spilt food debris observed in the following areas: 1. Spilt flower in dry storage area. 2. Spilt food in coolers. 3. Grease build up behind stoves, along fumehood and under woks. Fumehood cleaning service is due in March 2020. Corrective Action(s): Ensure to wash and sanitize these areas as per your sanitation plan. Correction required in 1 week. Violation Score: 3

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

Comments

Premise over all is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap, paper towels and hot and cold running water. Food inventory is now stored in food grade containers with lids and covers. Food dispensed in a sanitary manner using dedicated scoops with clean handles -good. Food inventory from approved source. Samosas are from an approved retailer. Dishwasher final rinse at 100 ppm chlorine at the plate. Wiping cloths are sanitized in 200 ppm chlorine between use. Ice machine and stations are sanitary with dedicated scoops. Lunch buffet is sanitary. Inventory is discarded at the end of the lunch shift. Food on display cold held in ice. Washrooms are sanitary with fully stocked hand sinks. Food safety plan and sanitation plan in use. Daily sanitation logs and checks in use - good. Daily temperature logs and checks in use - good. Permit posted in visible location. Holding units: Bar cooler juice 4C, chest freezer ice cream -19C, chest freezer samosa -18.6C, walk in cooler front 3.2C humus, display hot holding units 65.2C butter sauce, counter cooler sauces at 3.6C left, right 2.5C onions, glass cooler 0.5C vegetables and beer, glass cooler curry sauce 2C, back glass cooler -19C pakoras, metal freezer at -20C masala, chest freezer -22C raw chicken, walk in cooler at 3.5C baked potatoes. Overall sanitation of operation has improved. Ensure to address corrections required to meet compliance.