Report No. VHUU-D47PXV

INSPECTION REPORT
Health Protection
VHUU-D47PXV

PREMISES NAME
Chaiiwala of London

Tel: (604) 758-0523
Fax:

PREMISES ADDRESS
103 - 2777 Gladwin Rd
Abbotsford, BC V2T 4V1

INSPECTION DATE
April 10, 2024

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Shiraj Kothiwala

NEXT INSPECTION DATE
April 15, 2024

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	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Right undercounter cooler (cooler #2) measured at 7C. All potentially hazardous foods (eg. dahl, milk, etc.) moved to a cooler operating at 4C or below during the inspection.
Corrective Action(s): All cold potentially hazardous products must be stored at 4C or colder.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Old food debris observed on single use disposable plastic spoons and in its storage container.
Corrective Action(s): Spoons were discarded and container was cleaned and sanitized during inspection.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No quatnerary ammonium compounds (QUATS) sanitizer was available in the sanitizer buckets at the front and back of house.
Corrective Action(s): Staff refilled buckets with QUATS sanitizer solution during inspection. Measured at 200ppm. Sanitizer must be available in food handling areas to sanitize food contact surfaces.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink in the back (closest to deep fryer) obstructed with 4 empty cooking oil containers. Staff moved containers during inspection.
Corrective Action(s): Do not block handsinks. All handsinks must be easily accessible for staff handwashing.
Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Trays of raw egg observed stored on top shelf of single door stand up cooler.
2) Foods observed stored on the ground in the walk-in freezer and kitchen hallway.
3) Ice scoop observed stored directly on counter, dessert tongs stored directly on the cooler shelf (near air vent).
Corrective Action(s): 1) Move raw eggs to bottom shelf. Raw foods must be stored below from ready to eat/cooked foods to prevent cross-contamination.
2) Foods must be stored off the ground (at least 15cm) to protect from contamination and facilitate cleaning.
3) Store ice scoop and dessert utensils in a clean container.
Correct by: Today
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Right undercounter cooler (cooler #2) measured at 7C ambient temperature.
2. Hole observed in the following areas:
- In ceiling tile above back handsink.
- In ceiling tile above donut making station.
- In the wall of the women's washroom.
3. Ceiling tile missing above 2 compartment dishwashing sink.
4. Prep sink faucet observed leaking.
Corrective Action(s): 1. Adjust/repair cooler to operate at 4C or colder. DO NOT store potentially hazardous foods in this unit until the temperature has been verified by an inspector.
2. Seal hole to prevent pest entry. Ensure material is smooth, non-abosorbent, and easily cleanable.
3. Install ceiling tile.
4. Tighten/repair prep sink faucet.
Correct by April 15, 2024.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No FOODSAFE certified staff on duty. Staff indicated managers have FOODSAFE; however, no managers on duty during inspection.
Corrective Action(s): Enroll staff in FOODSAFE level 1 or equivalent course. Provide proof of enrollment to inspector.
Correct by: April 15, 2024
Violation Score: 1

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

Comments

- Coolers (except noted violations) at 4C or colder; freezer temperatures satisfactory; hot holding above 60C.
- Temperature logs maintained.
- Handsinks supplied with hot/cold running water, liquid soap, and paper towels.
- High temperature dishwasher achieved a final rinse temperature of 72C at plate surface.
- Foods covered and labelled.
- No pest activity noted.
- Permit posted

NOTES:
1. More attention needed to dry storage organization. Remove any unnecessary boxes to prevent clutter that can allow for pest harbourage.
2. Ensure ventilation hood filters are regularly cleaned by staff.
3. Ensure clean blender is stored away from the handsink to prevent contamination.
4. Ensure wiping cloths are fully submerged in the sanitizer solution.
5. Obtain new QUATS test strips for verifying sanitizer concentration.
6. New donut machine on-site in the back. Donuts will be made using a premixed package. Submit Sanitation Plan for donut machine and updated floor plan.