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Apna Chaat (120th St)

201 - 7500 120th St, Surrey · Restaurant

13 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 trays of sliced vegetable stored in walk-in cooler noted to be stored directly on the ground. Staff immediately moved the 2 trays of sliced vegetable to ensure it is stored at least 6 inches off the floor. Do not store any food items directly on the floor, store all food at least 6 inches off the floor to prevent food from contamination.
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler in back kitchen ambient air temperature at 10.8'C, food internal temperature at 7.8'C. Undercounter cooler at the front cooler ambient air temperature at 11.2'C, food internal temperature at 10.5'C. Temperature log (11:30 AM) showed that both cooler was measured at temperature less than 4 degree C 2 hrs before the inspection time (13:30 PM). All food from these 2 cooler were transfer to other cooler that can maintain the temperature at 4 degree C or below. Do not store any cold potentially hazardous food in these 2 coolers until they can maintain the temperature at 4 degree C or below.
      • Corrective Action(s):
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front kitchen undercounter cooler doors noted to be losen.
      • Corrective Action(s): Repair the cooler doors so the cooler can maintain the temperature at 4'C or below. Date to be corrected: 1 week.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chickpea curry measured at internal temperature of 20'C with probe thermometer on top of stove top. Staff stated that the container of chickpea curry was stored from the walk-in cooler directly on to the stove top for hot-holding. Staff re-heated the chickpea curry to 74'C during inspection.
      • Corrective Action(s): All cooked food items which stored in the walk-in cooler and which are to be held in hot-holding units must first be re-heated to a minumum temperature of 74'C. Once food items have reached 74'C, the food items can be stored in a hot-holding unit, at or above 60'C. Alternatively, leave cold items in the walk-in cooler and re-heat single portions of foods to 74'C per order.
      • To be corrected by: immediately
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some drain/fruit flies observed in the back preparation/storage area. Pest control company is contracted.
      • Corrective Action(s): Contact pest control company to assess and apply treatment as necessary. Install fruit fly traps away from food preparation/storage areas to rid current fruit fly population. Keep all food covered to prevent potential contamination.
      • To be corrected by: immediately
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: QUATs sanitizer spray bottle at bar (X1) observed unlabelled.
      • Corrective Action(s): Label sanitizer spray bottle to ensure staff are aware of the contents. All chemicals must be labelled to prevent potential chemical contamination of food.
      • To be corrected by: immediately
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw marinated meat observed stored directly on shelf above ready-to-eat foods (raw cut onions and tomatoes). Staff moved the chicken to the bottom shelf during inspection.
      • Corrective Action(s): Store raw meats on bottom shelves and away from all ready-to-eat foods to prevent potential contamination of food.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No hot water supply noted in any of the handwash sink in the food prep and bar area. This may result in employees not washing their hands properly prior to food handling which can result in potential food contamination. Operator stated that hot water was available in the morning. Technician was called during inspection and he changed the hot water tank settings. All sinks later had hot water supply.
      • Corrective Action(s): Ensure that both hot and cold potable water supply is available at all times during facility operation.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In the walk in freezer, food spill/debris was sticking to the floor under the shelving unit.
      • Corrective Action(s): Please clean the above mentioned area adn ensure that the facility is maintained in good sanitary condition at all times.
      • TO BE CORRECTED BY - December 31, 2022
      • Violation Score: 3
  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): Cold potentially hazardous food stored in 3 coolers were recorded above 4C. Refer to violation 308 for more details.
      • Corrective Action(s): Ensure that all cold potentially hazardous food is stored at least 4C or less.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In the bar area, wiping clothes were used as liner on shelf to store washed glassware (wet). Staff stated that the clothes are changed after every 1-2 weeks. At the time of inspection, the clothes were stained. Please note that the wiping clothes used are intended for single use and can hold moisture over time resulting in pathogen growth potentially contaminating the glassware/food contact surface.
      • Corrective Action(s): Staff removed the wiping clothes and used a smooth, clean and impervious shelf to store all the glassware.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed in the following areas:
      • - Under shelving in dry storage area
      • - In the back area, behind pest proof storage containers
      • - In the bar area along the wall and corner
      • Corrective Action(s): Remove the mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE during cleaning. Discuss the issue with your pest control company to implement necessary control measures.
      • TO BE CORRECTED BY - June 14, 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Vents have visible build up of oil/grease that could drip down resulting in potential food contamination. Operator stated that the vents are scheduled to be serviced tonight.
      • 2. Food debris observed along the walls in the walk-in cooler.
      • 3. Thick ice build up observed in the chest freezers.
      • Corrective Action(s): - Remove the food debris/ice build up and regularly clean the equipment to ensure that it is maintained in good sanitary condition.
      • TO BE CORRECTED BY - June 14, 2022
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): The following coolers were recorded above 4C:
      • 1. Prep cooler in the back area recorded at ambient temperature of 11C. Operator removed all the food stored in the cooler and voluntarily discarded the sliced onion/vegetables and sauce.
      • 2. Display cooler used for storing breads and marinated cubed cheese recorded at a temperature of 8C.
      • - The temperature of cubed cheese noted at 8C and was prepared within last 2 hours. Operator moved the cheese container to another working cooler.
      • - Sandwiches were prepared within last 2 hours and were moved to another working cooler during inspection.
      • 3. Prep cooler used in food prep area for making chaat was recorded at 5.9C. The internal temperature of sauce stored in the cooler recorded at 5.6C. Temperature logs were verified and the ambient temperature of cooler was 4.2C in the morning. All the potentially hazardous food such as boiled potatoes, chick pea stored in the bottom storage area was moved to a working cooler. Ice trays will be used underneath the containers stored in top shelf to ensure that the internal temperature of food is maintained at 4C or less.
      • Corrective Action(s): Ensure that the coolers are maintained in good working order and able to maintain ambient temperature of at least 4C or less. DO NOT STORE any potentially hazardous food in the cooler until it is repaired.
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Bottom liner of white upright cooler (dairy products) located in food prep kitchen was partially damaged and can not be adequately cleaned and sanitized.
      • Corrective Action(s): Repair/replace the liner and ensure that the cooler is maintained in good working order. The surface should be smooth, impervious and easy to clean.
      • TO BE CORRECTED BY - Feb 15, 2022
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed from the following areas:
      • 1) floor around furnace in kitchen
      • 2) floor underneath storage shelves in kitchen
      • 3) floor underneath handwashing station in the front kitchen
      • 4) bar area
      • Fruit flies observed in the bar- around the drink dispensing guns.
      • Corrective Action(s): Ensure to have the areas monitored for droppings EVERYDAY. Treat the areas with 1000ppm chlorine (1:50 bleach:water) and remove droppings if observed.
      • Consult with the contracted pest control company regarding fly issues.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Drink dispensing guns/holders had sugar residues attracting fruit flies. Corner of the wall underneath the handwashing station in the front kitchen requires refilling.
      • Corrective Action(s): Ensure to have the areas cleaned and filled to prevent providing food sources to and allowing the entrance of pests.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Front bar area requires cleaning. Staff had advised the area is not in use and will be renovated (no change of layout) in the next few weeks.
      • Corrective Action(s): Ensure to have the area cleaned up and unused equipment covered until renovation.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing station available in the front kitchen has a minor leakage.
      • Corrective Action(s): Ensure to have the station repaired.
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Two bleach spray bottles had >>200ppm chlorine solution. When asked staff did not know what to use for the food prep surfaces. Both bottles filled with 200ppm chlorine solution at this time. Staff was asked to have all prep surfaces sanitized at this time.
      • Corrective Action(s): Ensure to have 100-200ppm chlorine solution available for use for each operation. All food prep surfaces must be sanitized prior to initiating food prep in the morning, every 2 hours and after each possible contamination during operation as explained at this time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw fish placed by the cooked rice.
      • Corrective Action(s): Ensure to have all raw seafood/meat placed below and away from ready to eat (i.e. cooked foods, veggies) foods at all times.
      • Violation Score: 3