Skip to content
Loading map…

Afghan Kitchen

115 - 16120 24th Ave, Surrey · Restaurant

13 inspections

  1. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1. One metal cover for insert was stored on top of the trash can.
      • 2. Three knives were stored in the gap between the beer cooler and the counter.
      • Corrective Action(s): 1. Instructed staff to clean and sanitize the metal cover. Do not store any food equipment on the trash can.
      • 2. Operator washed and sanitized the aforementioned knives through the dishwasher. Do not store knives in the gaps.
      • Violation Score: 15
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked lamb shanks were cooling under ambient room temperature in the kitchen. Internal food temperature measured at 23C.
      • Corrective Action(s): Move the lamb shanks into the cooler. Hot food must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Use facilitated cooling if required.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw meat in a bowl was stored on top of containers of cooked food inside the walk-in cooler.
      • 2. A bottle of detergent was stored on top of dry foods in the dry goods room.
      • Corrective Action(s): 1. Move the raw meat away from ready to eat, vegetables and fruits. Raw meats should be stored at the lowest shelf away from other foods.
      • 2. Move the bottle of detergent away from dry foods. Food and chemical must be stored separate from each other. Correct by: today.
      • Violation Score: 9
  5. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Designated hand washing station upon entry into kitchen is not supplied with paper towel. Staff placed paper towel in the dispenser during inspection.
      • Corrective Action(s): Maintain all hand washing stations unobstructed and always supplied with hot and cold running water, liquid soap and paper towel to promote proper, frequent handwashing by staff and to prevent contamination to food.
      • Violation Score: 5
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine observed with pink and black mold build up. Operator mentioned that ice machine is cleaned frequently using the self-cleaning feature on the machine. Operator cleaned and sanitized the machine during time of inspection, whereafter it was observed in a clean and sanitary manner.
      • Corrective Action(s): Ensure all equipment is cleaned more frequently to prevent bacteria and/or mold growth and to prevent potential contamination between equipment and food.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Both hand washing stations in the kitchen observed not supplied with paper towel. Staff placed paper towel at both hand washing stations during time of inspection.
      • Corrective Action(s): Ensure all handwashing stations are supplied with liquid soap, paper towel, hot and cold running wate at all times to prevent potential cross-contamination. Ensure food handlers are washing their hands frequently using the proper single-use drying method.
      • Violation Score: 15
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following was observed:
      • 1. Fresh chopped garlic in oil stored at ambient temperature. Internal temperature: 22 degrees C.
      • 2. Multiple containers of potentially hazardous (perishable) food stored at ambient temperature on a cart. Internal food temperatures measured at 10 to 16 degrees C. It was stated that items had been removed from cooler less than one hour prior.
      • Corrective Action(s): Chopped garlic and oil mixture discarded. Cart moved into walk in cooler. Ensure cold potentially hazardous foods are maintained at 4 degrees C or less in order to limit the growth of potential pathogens and/or toxins.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked meat stored in shallow trays at ambient temperature. It was stated that meat had been removed from temperature control recently (<2hrs) and were intended to be cooked.
      • Corrective Action(s): Meat was being reheated at time of inspection. Internal temperature probed at 78 degrees C. Ensure potentially hazardous foods are not kept between 4 and 60 degrees C in order to limit the growth of potential pathogens and/or toxins.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): What appeared to be fruit / vegetable pulp was observed within juicer. Juicer was stored under bar prep counter.
      • Corrective Action(s): Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized after use in order to prevent potential contamination of food. Ensure only washed and sanitized items are stored away in clean storage areas.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink located near preparation cooler lacked paper towels. Hand sink located near cook line lacked liquid hand soap.
      • Corrective Action(s): Both hand sinks were restocked at time of inspection. Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times in order to facilitate proper hand washing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Mesh bag of onions stored directly on floor.
      • Corrective Action(s): Onions removed from floor. Ensure all food is stored off the floor in order to protect food from potential contamination and to facilitate cleaning of floors.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One container of rice was observed to be stored at ambient temperature. It was stated that rice was preparenternal food temperature was measured at 27 degrees C.
      • Corrective Action(s): Rice discarded by staff. Ensure hot potentially hazardous foods are maintained at internal food temperatures of 60 degrees C or more to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating.
      • Violation Score: 5
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No running cold water available at hand washing station located next to prep cooler.
      • Corrective Action(s): Cold water tap was tighted and running cold water was provided at the above-noted hand washing station. Ensure that all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions