INSPECTION REPORT Health Protection EMGE-BA6RSH

PREMISES NAME Royal Zayka Cuisine of India		Tel: (250) 469-0916 Fax:
PREMISES ADDRESS 140B - 6640 Vedder Rd Chilliwack, BC V2R 2C7		INSPECTION DATE March 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mahesh Kuniyal		NEXT INSPECTION DATE March 13, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer at back kitchen prep are 0ppm residual chlorine. 2) Dishwasher not reaching 71C at dish. Reaching 62-65C. Operator had to run machine for 30mins to reach temperature. Operator states he does this daily, he is looking into a new machine OR converting current machine to a Chemical based sanitizing (chlorine) Corrective Action(s): 1) Ensure sanitizer maintains at least 100ppm chlorine residual. Use the bottle frequently to sanitize counters to allow for product to be used up often and to ensure adequate sanitizing of back food prep counters. 2) Operator will look into options for repairing machine (see above). After 30 minutes of running initially the machine now reaches 76C at dish. Booster not working properly. In the meantime operator will montior that red light turns on to show booster is reaching adequate temperature throughout the day and run the machine a minimum of 30 minutes at first use to bring up to temperature. If not reaching temperature use the bleach dip as shown for 2 minutes (1 ounce bleach to one gallon water) after running through dishwasher. This is temporary, dishwasher needs to be repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Cooked food left on tray on blue bins under counter, uncovered, potentially temperature abused Corrective Action(s): Operator voluntarily discarded food. Ensure food is kept covered, cooked food is cooled in cooler and stored in cooler. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not working properly, booster not working consistently to bring up temperature. Operator states he has to run it multiple times to reach temperature due to a part not working inside the fuse box of the dishwasher. Corrective Action(s): Dishwasher must be serviced to good working order Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizing bottle in front servery unlabelled Corrective Action(s): Sanitizing bottles must be labelled with contents Violation Score: 3

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

Comments

Hand sink equipped with soap and paper towel Coolers less than 4C/-18C, ensure cooler lids are down on line cooler when not in use to keep food on top shelf less than 4C Food left out cooling at room temperature when first arrived, staff placed into coolers during inspection. Ensure food is left out at room temperature for no more than 2 hours When cooling large amounts of sauce/food cool in shallow pans for quick cooling. Cooling must meet the following temperature guideline, from 60C-20C (within 2 hours) from 20C-4C (within 4 hours).