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Ash Food's

111 - 15300 68th Ave, Surrey · Restaurant

12 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two large, deep pots of cooked beans stored at room temperature (food at 60C). Operator said pots would be placed into cooler to cool overnight, and assumed that the food would reach 4C within 6 hours (no verfication steps).
      • Corrective Action(s): Food was divided into several shallow containers to facilitate rapid cooling. Ensure hot potentially hazardous food is cooled from 60C to 20C within 2h, then from 20C to 4C within 4h to limit the growth of potential pathogens.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Mayo bucket labeled refrigerate after opening was being stored at room temperature for unknown period of time.
      • Corrective Action(s): Mayo discarded. Ensure food that is labeled refrigerate after opening is kept in the cooler after it is opened.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Rolling pins stored in container with food and/or other debris.
      • Corrective Action(s): Rolling pins were washed and sanitized at the time of inspection. Ensure all equipment and utensils are properly washed and sanitized as debris can contaminate food. Store equipment and utensils in a sanitary manner.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Yogurt was observed two white buckets with no lid and no labels. Operator unable to provide invoice for this yogurt.
      • Corrective Action(s): Yogurt was placed on hold. Refer to correction order for details. Provide invoice(s) for the held product. Going forward, ensure all yogurt is kept in its original packaging with its orignal labels/lids.
      • Violation Score: 9
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Several food items in the walk-in cooler were uncovered
      • - Scoops stored inside food product, some handles in contact with food
      • - Raw eggs stored above ready-to-eat food in the walk-in cooler
      • - Food was double stacked (e.g. cut onions) with no barrier/lid in between
      • Corrective Action(s): Ensure all food items are covered and are not double-stacked without an appropriate barrier in between. Ensure scoop handles are not stored in contact with food. Raw eggs must not be stored above ready-to-eat food.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One mouse observed in a trap in the area between the walk-in cooler and freezer.
      • Corrective Action(s): Have trap reset by pest control and premises reserviced. Continue to monitor for pest activity and take measures to control for pests, including cleaning and sanitizing the food premises.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): - Broken equipment and utensils (food processor, colander, mesh strainers, whisk, knife) observed on site. Some equipment/utensils were duct taped. Operator stated all of these items were not in use.
      • Corrective Action(s): Items discarded. Ensure all equipment/utensils are maintained in good working order.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): An old food bucket was being used to store powder cleaner. Bucket was not labeled with the chemical and was stored in the cleaning area.
      • Corrective Action(s): Bucket was labeled at the time of inspection. Ensure all chemicals such as cleaners are properly labeled to identify the contents to help prevent accidental misuse/mixing/contamination.
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple food items in the walk-in cooler were observed to be uncovered.
      • Corrective Action(s): Food items covered during inspection. Ensure all food is covered to protect from potential contamination.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed again to have long nails which were discoloured.
      • Corrective Action(s): Staff trimmed nails. Ensure staff maintain good personal hygiene including good hand hygiene.
      • Violation Score: 9
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): - An open bag of ice that was located in the walk-in freezer had a piece of unknown food / debris inside of it, in direct contact with ice cubes.
      • Corrective Action(s): Ice discarded. Ensure all food is covered and protected from potential contamination.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Staff washed knives without a sanitizing step.
      • - Box grater, immersion blender, mesh strainer, rolling pins, and metal mixing paddles had dried on food debris and/or oil on them.
      • Corrective Action(s): - Staff set up the three-compartment sink for manual warewashing during the inspection and sanitized the knives. Staff stated the box grater and immersion blender were no longer being used and were garbage; box grater discarded and immersion blender to be removed or discarded later today. Other items were placed into the dishwashing area to be washed, rinsed and sanitized. Ensure all food equipment, utensils, and surfaces are properly washed, rinsed, and sanitized. Food debris may potentially harbour pathogens that can lead to foodborne illness.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees were observed touching phones, their faces, and hair and did not change gloves/wash their hands prior to handling food/equipment. This is a continuing violation.
      • Corrective Action(s): Review hand hygiene/glove use practices with all staff. Staff must wash their hands/change their gloves whenever their hands become potentially contaminated.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Crate of cilantro was stored inside of the pot washing sink, along with other equpment.
      • - Metal pieces from a metal scouring pad were observed on clean knives stored on the magnetic knife strip.
      • - Two open buckets of raita observed in the walk-in cooler. It appeared that some food debris may have fallen into one of the buckets.
      • - Bags of dry ingredients were observed to be open in the upstairs storage area.
      • - Sack of potatoes stored next to and in contact with a tire.
      • Corrective Action(s): - Cilantro removed. Ensure that only the designated food prep sink is being used for food to help avoid potential contamination.
      • - Knives were re-washed and sanitized. It is recommended to use a non-metal scouring pad, and staff are to check all equipment and utensils after washing / sanitizing to ensure no debris or foreign objects remain. Metal pieces can get into food and cause serious harm if ingested.
      • - One bucket was covered, and staff discarded raita that appeared to be contaminated in the other bucket. Ensure all food is covered to help prevent potential contamination.
      • - Ensure all dry ingredients are covered / sealed to prevent contamination. To be corrected immediately.
      • - Ensure food is not stored next to items that may cause contamination. To be corrected immediately.
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): - Bay door remained open for the entire duration of the inspection, with no active deliveries/use for the majority of the inspection.
      • Corrective Action(s): - Bay door was closed. Ensure that bay door is closed when not in active use as pests (e.g. rodents and flies) may enter the premises at this point.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mould and debris observed in the door seals of the under counter cooler and freezer.
      • Corrective Action(s): Ensure the affected areas are thoroughly cleaned to remove all mould / debris and are sanitized today. Premises and equipment must be maintained in clean and sanitary condition. Door seals should be cleaned on a regular basis.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Cardboard was observed to be lining several shelves, including the dry storage areas downstairs and upstairs, and the walk-in cooler. Carboard had debris / oil on it.
      • Corrective Action(s): - Ensure all cardboard is removed from these areas by September 13, 2025 as it cannot be effectively cleaned and may attract pests. A potential suitable alternative would be to use smooth, durable sheets that are non-porous and can easily be cleaned and sanitized.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Four wooden paddles had cracks and areas with broken pieces missing in the paddle spoon portion.
      • - Leak observed under hand washing sink located near cook line.
      • Corrective Action(s): - Wooden paddles discarded. Ensure all equipment and utensils are in good working order. Pieces can potentially break off into food, and these areas may be difficult to effectively clean and sanitize.
      • - Ensure plumbing is repaired so that it is not leaking. Leaking / stagnant water may attract pests. Date to be corrected by: September 16, 2025.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: - Several single use lids and containers were obsereved on storage shelves and had evidence of previous use (food debris, significantly bent) or had a layer of dust on the interior food contact portion.
      • - Single use cups / bowls were observed being used as scoops inside dry ingredient buckets.
      • Corrective Action(s): - Lids / containers discarded. Ensure all single use equipment and utensils are discarded immediately after use and are protected from potential contamination.
      • - Ensure single use containers are not used as scoops as they cannot be properly washed and sanitized and may deteriorate over time. To be corrected immediately.
      • Violation Score: 3
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: Staff member was observed to have long nails and debris under her nails.
      • Corrective Action(s): Staff must ensure they keep their nails short and maintain good hand hygiene practices at all times to prevent potential contamination of foods.
      • Violation Score: 9
  5. Follow-Up Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable chopper had dried on food debris on food contact surfaces.
      • Corrective Action(s): Vegetable chopper was re-washed, rinsed, and sanitized during the inspection. Ensure equipment, utensils, and food contact surfaces are properly washed, rinsed, and sanitized after each use.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff member observed handling their cellphone multiple times before resuming food handling without changing gloves or washing hands.
      • Corrective Action(s): Staff member discarded gloves and washed their hands. Ensure all staff are following proper hand hygiene procedures at all times. Ensure cellphones are left in designated areas away from food / food contact surfaces.
      • Violation Score: 5
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): - 24 used empty plastic bags with food residue were observed to be stored in the undercounter freezer
      • - Four small takeout containers and lids that had signs of previous use and appeared to be washed were observed to be stacked in the dry utensil/equipment storage area.
      • Corrective Action(s): All above-noted items discarded. Ensure single use containers/bags are not used more than once as they cannot be properly cleaned and sanitized.
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple open bottles containing various quanities of ranch were stored at ambient temperature for extended periods (e.g. days). Bottles are labeled "refrigerate after opening".
      • Corrective Action(s): Discarded. Ensure cold potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens or toxin formation. Follow label directions.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Prep table was wiped with a soiled cloth prior to commencing food preparation.
      • Corrective Action(s): - Prep table was properly sanitized using a 200 ppm quats sanitizing solution at the time of inspection. Ensure all food contact surfaces are properly cleaned and sanitized to help prevent potential contamination of food. Clean wiping cloths are to be stored in sanitizer when not in use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Vegetable chopping equipment was observed in storage area with dried on food debris.
      • Corrective Action(s): - Vegetable chopping equipment was soaked in water at the time of inspection to loosed dried on debris, to be followed by proper cleaning and sanitizing. Ensure all food equipment/utensils are properly washed and sanitized after each use. Leftover food debris may potentially harbour pathogens.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - The hand washing station located near the cooking and food preparation area was completely obstructed by several plastic containers being stored within the basin. This is a recurring violation.
      • Corrective Action(s): - All obstructing items were removed. Ensure that all hand washing stations remain accessible/unobstructed at all times in order to facilitate proper hand washing.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): - Staff were observed returning to work after their lunch break without washing their hands before handling food. One staff member was observed rubbing her nose multiple times and directly handling roti without hand washing. Multiple staff were observed touching head coverings, glasses, face, and apron before handling food without proper hand washing.
      • Corrective Action(s): - All staff were directed to wash their hands properly (using warm running water, liquid soap, and drying with paper towels). Food that was contaminated or potentially contaminated by food handlers (rotis, cut vegetables) was discarded. Ensure that at all times, all staff adhere to proper hand hygiene practices.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Rodent bait boxes and open bait observed in various areas within the food premises.
      • - Raw eggs stored above ready-to-eat food in walk-in cooler.
      • - Plastic single use containers are being used as scoops in food such as curries.
      • - Non-foodgrade containers (e.g. buckets, recycling bins) are being used for direct food storage. In addition, a plastic sheet that was obtained from a paint company was being used to cover dough. This is a recurring violation.
      • - Flour bag was being used to line the food prep table. The exterior of the bag was being used for direct food contact.
      • - Quats sanitizer in labeled spray bottles was measured at over 400 ppm quats. Concentrations appeared to differ based on varying colours of solution in the bottles (darker to lighter pink).
      • Corrective Action(s): - Have all bait removed from within the food premises immediately. Contact a licenced pest control operator to remove bait. Bait may potentially contaminate food and food contact surfaces/equipment in the premises, and may potentially be spread by rodents.
      • - Raw eggs were moved to the lowest shelf of the walk-in cooler. Ensure raw animal products are not stored above ready-to-eat foods as they may potentially drip/leak and contaminate food below which may not receive a cook step.
      • - Plastic containers removed. Ensure proper scoops with handles are used to avoid potentially touching and contaminating food.
      • - Ensure only foodgrade containers and covering/plastic are used for direct food contact. Non-foodgrade materials/plastics may contain contaminants that can get into food. Date to be corrected by: March 12, 2025.
      • - Flour bag discarded. Do not use the exterior of the bag for food contact as it may contain contaminants (e.g. physical/chemical) that can get into food.
      • - Quats sanitizer was discarded and bottles refilled with 200 ppm quats. Ensure sanitizer is maintained at safe and effective concentrations for sanitizing food contact surfaces. High concentrations may remain on surfaces and contaminate food. Follow label instructions.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Two dead mice observed in the food premises; one near the hot water tank, and one in a tin cat trap located near the stairs. Some droppings observed near the hot water tank and in the loading bay area.
      • Corrective Action(s): - Contact a licenced pest control operator today to service the premises and remove dead rodents. Clean and sanitize all areas affected by droppings today. Ensure all food contact surfaces are cleaned and sanitized before each use as a precaution. Store food in a manner that protects from potential contamination from pests (e.g. pest proof containers). Use integrated pest management strategies to address pest concerns. Pest control services facility once every four months; frequency should be increased.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps that appear to be 1/4" or wider were observed around the two swinging doors that lead from the kitchen to the loading bay (e.g. underneath and on the sides).
      • Corrective Action(s): Ensure gaps are sealed in a manner that prevents potential pest entry at these points. Date to be corrected by: March 18, 2025.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - White powdered cleaning product observed in a food container under the pot sink.
      • - Oxy clean box stored under prep table near dry food.
      • Corrective Action(s): - Container was hand labeled during the inspection. Ensure that all chemicals, cleaners, and similar agents are properly labeled to identify their contents to help prevent them from accidentally being used for the wrong purpose, and potential accidents/contamination of food.
      • - Oxy clean moved away from food. Ensure all chemicals, cleaners, and similar agents are stored in a designated area away from food to help protect food from potential contamination.
      • Violation Score: 9
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation (CORRECTED DURING INSPECTION): - Several small plastic and paper food containers and lids were observed to be drying in the clean equipment storage area. Operator stated that the containers were from orders that were not picked up, and were washed and sanitized. Oil and food stains were observed on some of the containers.
      • - Several sheets of folded aluminum foil and wax paper that appeared to be used (wrinked) were kept in a storage area near the roti making area.
      • Corrective Action(s): - Above-noted items were discarded at time of inspection. Ensure that single use disposable food containers and materials are used only once, then discarded. These items are not intended for reuse and are not designed to be properly washed, rinsed, and sanitized.
      • Violation Score: 9
  7. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Two buckets labeled "Sherwin Williams" (paint company) were again observed to be used for direct food storage. These buckets were stored in the walk in freezer and contained frozen food.
      • Corrective Action(s): This is a recurring violation. Immediately cease this practice. Only foodgrade containers are to be used for food storage. Other containers may contain materials/chemicals (e.g. plastics) that are not intended for food and may leach into the food. Date to be corrected by: Immediately.
      • Violation Score: 3
  8. Follow-Up Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One large volume cooking pot (approx. 20 L) containing aloo mutter (vegetable curry) was observed within the walk-in cooler. Internal food temperature measured 10 degrees C. It was stated by the operator that the aforementioned item was cooked yesterday.
      • Corrective Action(s): Above-noted item discarded. Ensure potentially hazardous food is cooled from 60 degrees C to 20 degrees C within two hours or less, then from 20 degrees C to 4 degrees C within the next four hours or less in order to limit the growth of potential pathogens and potential production of toxins, which may be heat-stable.
      • Violation Score: 5
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Raita made from yogurt was observed in a large pot in the walk-in cooler (approx. 20L), as well as in approximately 40 small takeout containers (also in walk-in cooler). Operator unable to provide proof of the source of the yogurt (e.g. used container(s), invoice).
      • Corrective Action(s): All raita discarded. Ensure all foods are obtained from approved sources, as defined in the food premises regulation.
      • Violation Score: 9
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple buckets labeled "Sherwin Williams" (paint company) are being used for direct food storage. In addition, a recycling bin and cardboard box are being used for direct food storage.
      • Corrective Action(s): Immediately cease this practice. Only foodgrade containers are to be used for food storage. Other containers may contain materials/chemicals (e.g. plastics) that are not intended for food and may leach into the food. Date to be corrected by: Immediately.
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Yogurt observed on site within a metal pot in the walk-in cooler. Internal temperature: 6 degrees C. It was stated that yogurt was made on site earlier this morning.
      • Corrective Action(s): Operator opted to discard the yogurt instead of placing it on hold. Do not process yogurt on site; yogurt must be obtained from an approved supplier until written approval is granted by the EHO to process yogurt.
      • Operator stated that revised food safety plan for yogurt has been submitted to the undersigned EHO for review, however, this revised document was never received by the undersigned EHO, and the operator has not received health approval for yogurt production. Provide revised food safety plan by October 1, 2024.
      • Violation Score: 3
  10. Follow-Up Inspection

    1 infraction

    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Repeat violation. Yogurt that was processed on site was observed.
      • Corrective Action(s): Yogurt discarded.
      • Milk that was intended to be used to make yogurt was repurposed at the time of inspection. Milk was put into a pot on the stove and vermicelli and spices were added to make Seviyan (vermicelli pudding).
      • Correction order issued due to the unapproved production of yogurt on site. Ensure written food handling and sanitation procedures are provided for the production of yogurt if intending to produce yogurt on site. Written food handling and sanitation procedures must be approved in writing by the Environmental Health Officer prior to producing any yogurt on site.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One pot of cooked onion, garlic, tomato, and ginger was observed in the walk-in cooler. Internal food temperature measured 12 degrees C. It was stated that this food was cooked yesterday.
      • Corrective Action(s): Operator discarded food item. Ensure that all potentially hazardous foods are cooled from an internal temperature of 60 degrees C to 20 degrees C (or less) within two hours, then from 20 degrees C to 4 degrees C (or less) within the next four hours in order to limit the growth of potential pathogens and heat-stable toxins (if present).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Access to one hand washing station located near the cook line was blocked by crates. Bowls of cut potatoes and other ingredients were stored on the crates.
      • Corrective Action(s): Items were moved to allow easy access to the hand washing station. Ensure all hand washing stations are easily accesible at all times in order to facilitate proper hand washing.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation (CORRECTED DURING INSPECTION): Yogurt observed on site in unmarked bucket in the walk-in cooler. Internal temperature: 6 degrees C. It was stated that yogurt was made on site.
      • Corrective Action(s): Operator voluntarily discarded yogurt. Submit the written proposal and food safety plan to the Environmental Health Officer (EHO) for review. Do not process yogurt on site; yogurt must be obtained from an approved supplier until written approval is granted by the EHO to process yogurt.
      • For resources, you may refer to the following website: http://foodsafetyplans.foodsafe.ca/dairy-guidelines.html .
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions