INSPECTION REPORT Health Protection ABRR-D3XRE2

PREMISES NAME Ashoka Indian Cuisine		Tel: (604) 534-6344 Fax:
PREMISES ADDRESS 20530 Fraser Hwy Langley, BC V3A 4G2		INSPECTION DATE April 2, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gurjant Sandhu		NEXT INSPECTION DATE April 03, 2024
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice reheated to 55-60C and placed in hot holdoing unit Corrective Action(s): Reheat rice to internal temperature of 74C, use probe thermometer to check the temperature. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The walk in cooler is measured at 9C at the start of the inspection. Temperature is measured at 6.8C after half hour. Rice, raita and onion gravy measured at 8-9C Corrective Action(s): Dicarded rice and raita. Service the dishwasher and ensure that temperature is maintained at less than 4C internal food temperature. Meanwhile conitnue to store food in undercounter coolers or in the walk-in freezer Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in hot holding unit measured at 51C internal temperature Corrective Action(s): Discarded the rice. Always hot hold the food items at greater than 60C in hot holding unit Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher was measured at less than 10ppm chlorine residual Corrective Action(s): Operator primed the dishwasher and after serveral cycles, low temperature dishwasher was measured dispensing 100ppm chlorine concentration Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Several food items in undercounter cooler and walk-in cooler, walk-in freezer were left uncovered Corrective Action(s): Cover all food items with well- fitting lids or plastic wrap to protect from contamination Violation Score: 9

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

Comments

Routine inspection is conducted: - All handsinks in bar, kitchen and washrooms are supplied with hot and cold running water, liquid soap and paper towel - All coolers- undercounter cooler, prep cooler, bar cooler measured at less than 4C - Walk-in freezer and chest freezer less than -18C - Reviewed the reheating and cooling procedures. NOTE: Ensure that all food are reheated to 74C internal temperature. Cool hot foods from 60C to 20C within in 2 hours and from 20C to 4C within 4 hours inside the cooler - Low temperature dishwasher is measured at 50ppm chlorine sanitizer after the final rinse cycle - Sanitizer solution is measured at 200ppm quats solution in spray bottles - No pest activity is observed at the time of inspection. Pest control measures are in place