INSPECTION REPORT Health Protection VTUR-BAVPCD

PREMISES NAME Zaika Tastes of India		Tel: (604) 776-4444 Fax:
PREMISES ADDRESS 105 - 30461 Blueridge Dr Abbotsford, BC V2T 0B1		INSPECTION DATE April 3, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lalit Arora		NEXT INSPECTION DATE April 08, 2019
INSPECTION TYPE Follow-Up
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: Moderate (16-29) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Raw meat was being stored above sauces and this can lead to cross contamination; operator was reminded to store raw meats below cooked and ready to eat food stuff Corrective Action(s): * Ensure all raw meats stored below cooked/ready to use foods to reduce risk of cross contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found through out ktichen on storage shelving and food equipment that requires immediate cleaning and more frequent maintenance Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condition Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Paper towel dispenser was broken near 3-compartment sink area and requires replacement; operator reminded to ensure all equipment in proper working order Corrective Action(s): * Ensure all equipment in proper working order Violation Score: 3

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

Comments

* Dishwasher final rinse was minimum 74'C/165'F or hotter internally at plate surface * Note: deep cleaning to be done through out kitchen on shelving/floors, etc * Note: ensure raw meat stored below cooked foods, etc to reduce risk of cross contamination * Note: revise cleaning schedule to add more details regarding cleaning floors and shelving more frequently * Note: Resubmit menu with less items on menu to fit the storage capacity; submit food safety plans too for each item * Follow up inspection next week