Ayam Zaman Restaurant
116 - 1090 Lougheed Hwy, Coquitlam · Restaurant
8 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Two large pots of soup observed in the walk-in cooler. Supervisor and staff stated that food is cooked in the pots, left at room temperature for 3 hours, then transferred to cooler. Given the thickness and large volume of the soup product, there is potential for time/temperature abuse leading to microbial growth to large numbers.
- Corrective action: Ensure the internal temperature of food drops from 60 deg. C to 20 deg. C in under 2 hours. Option of adequate cooling include:
- 1) Shallow metal containers
- 2) Ice wands
- 3) Ice baths
- Date To Be Corrected By: Immediately
- Corrective Action(s):
- Violation Score:
- 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
- Observation: Chicken donair is cooked from fresh (not frozen). There is potential for microbial growth due to time/tempt abuse. Note: Chicken marinated on premises and secondary cook step done.
- Corrective action: freeze all donair products and cook from frozen.
- *refer to BCCDC guidelines for more information.
- Date To Be Corrected By: Immediately
- Corrective Action(s):
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in the under counter cooler at the bar had an internal temperature >9 deg. C. Items included milk and vanilla pudding. All cold PHFs must be stored < 4 deg. C to prevent microbial growth to large numbers.
- Corrective action: Discard all temperature abused potentially hazardous food.
- Ensure the cooler temperature is monitored 2x daily. Place "No Not Use." sign on door of cooler. Repair the unit and ensure it is able to keep food < and/or = 4 deg. C.
- Corrective Action(s):
- Violation Score:
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1) Rags with food build up were observed on food contact surfaces.
- 2) Lack of sanitizer bottles/buckets in the food processing area.
- 3) Copper dishwear in which food is served is not adequately sanitized.
- Corrective action:
- 1) Ensure all cleaning rags are stored in a sanitizer solution of either QUAT @ 200ppm or Chlorine @100ppm when not in use.
- Replace solution at most every 2 hours.
- 2) Ensure sanitizer bottles/buckets (QUAT @ 200ppm OR Chlorine @ 100ppm) are available throughout the kitchen.
- 3) Ensure all dishwear undergo a wash/rinse/sanitize/air dry process.
- *3 compartment sink FHA sign provided.
- Corrective Action(s):
- Violation Score:
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Handwash sink at bar and back kitchen were inaccessible either due to dishes blocking or equipment in front. Adequate handwash stations are required to allow for good staff hand hygiene.
- Corrective action: Ensure all 4 handwash stations are only dedicated to handwashing and never blocked with dishes/equipment
- Corrective Action(s):
- Violation Score:
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food products in walk in cooler, under counter coolers and bar cooler wer uncovered. There is potential for cross contamination of food products.
- Corrective action: Ensure all food products are covered and labeled.
- Date To Be Corrected By: Immediately
- Corrective Action(s):
- Violation Score:
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: 1) Rear door in food receiving area was wide open during inspection. Staff stated that the door is opened to allow for fresh air into kitchen.
- 2) Hole observed around multiple plumbing features throughout facility. (eg. under hand sinks)
- 3) Gap observed between 2 doors in receiving area.
- 5) Boxes of supplies cluttered by the rear door.
- *All above conditions may allow for the entry and harbourage/breeding of pests.
- Corrective action:
- 1) Install a door screen at rear door.
- 2) Fill holes around plumbing features.
- 3) Add rubber door sweep to fill the gap between rear doors.
- 4) Add additional shelves and ensure no clutter. Keep everything >6 inches above ground.
- Date To Be Corrected By: 05/15/2023
- Corrective Action(s):
- Violation Score:
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Significant food debris build up throughout the premises. Areas include, but are not limited to, under cook line, inside walk in cooler/freezer, under dry storage shelves, doors of cupboards, and undercounter coolers, on food contact surfaces, ventilation hood, etc.
- Corrective action: Ensure a deep clean of entire premises is conducted.
- These conditions will attract pests as well as result in cross contamination
- Date To Be Corrected By: 05/15/2023
- Corrective Action(s):
- Violation Score:
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): The rice, cream sauce and chickpeas in the hot holding unit were 40C. The temperature is too low, bacteria will grow in the food causing people to become ill.
- Corrective Action(s): Immediately increase the heat and maintain the food at 60C or hotter at ALL times. During the inspection, staff increased the temperature to 60C. It is recommended to make smaller batches of food so it is used quicker and doesn't sit in the hot holding unit so long.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): The low temperature dishwasher had no detergent or sanitizer (empty bottles). No dishes were being washed as the owner was going to pick more up today.
- Corrective Action(s): Immediately purchase more detergent and sanitizer today. Ensure to prime the pumps to remove all air bubbles in the lines. Retrain staff to check the chemical levels in the bottles every day, and to test that the sanitizer is the correct strenth. Get sanitizer test strips from your chemical supplier. During the inspection, Ecolab technician arrived to bring more chemicals and to prime the pumps.
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: There are food containers and flats of canned foods being stored on the floor. This makes it difficult to clean the floor and food could be contaminated from cleaning chemicals or dirt from shoes.
- Corrective Action(s): Purchase more shelving racks to store all items off the floor.
- **Correction date: Feb. 15/23**
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris accumulated on walls, floors, shelves, equipment and floors around and under racks. This will attract pests.
- Corrective Action(s): A thorough cleaning of the premises is needed to remove all the food debris on the mentioned areas. Management shall explain their cleaning expectations; develop a routine/schedule of when equipment and surfaces are to be cleaned; inspect staff's work; and retrain staff on proper cleaning methods and expectations. "If staff have time to lean, they can clean."
- **Correction date: Feb. 3/23**
- Violation Score: 9
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]