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Chetan Catering

111B - 12827 76th Ave, Surrey · Restaurant

2 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Flour scoop noted to be stored directly on the bottom shelve of the prep table. Staff immediately moved the scoop into 3 compartment sink to wash and sanitize the scoop. Always place any utensils in the clean food grade container to prevent cross contamination.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in 1 of the sanitizer spray bottle measured at 0 ppm. Staff immediately made a 200 ppm of chlorine solution at the time of inspection. Always ensure to have chlorine sanitizer to be measured at 100-200 ppm. Recommend to obtain a chlorine test strips to measure the chlorine concentration.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel available at the hand sink near the walk-in cooler. Staff immediately stocked the paper towel at this hand sink. Always ensure to have hot/cold running water, liquid soap, and paper towel at all hand sinks.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. [Corrected During Inspection] One tray of raw fish noted to be uncovered, and placed above dairy products and sauces. Staff immediately covered the tray of fish with saran wrap, and placed the tray at the bottom shelves. Always cover all food in the cooler to prevent food from contamination, and store the raw protein at the very bottom shelves or at the different shelves then the other ready-to-eat food products to prevent cross contamination.
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: A lot of grease noted at the ventilation hood. Staff on-site stated that the ventilation hood is cleaned every month. Increase the cleaning frequency of the ventilation hood to prevent contamination to food. Date to be corrected: Immediately.
      • Corrective Action(s):
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Chlorine sanitizer in 1 of the sanitizer spray bottle measured at >>> 200 ppm. Staff immediately diluted the chlorine solution to 200 ppm at the time of inspection. High concentration of sanitizer can contaminate the food or food contacting surfaces. Always ensure to have chlorine sanitizer to be measured at 100-200 ppm. Recommend to obtain a chlorine test strips to measure the concentration level of chlorine.
      • 2. Few dirty pots and cookware noted to be stored inside the back storage room. Staff immediately moved the dirty pots and cookware to the kitchen, then washed and sanitized them in the 3 compartment sink. Do not store any dirty cookware, utensils, dishware in the back storage room.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Water valve was turned off at the hand sink near the cookline. Operator immediately turned on the water valve of this hand sink. Do NOT turn off the valve at any time during kitchen operation.
      • 2. Hand sink near the walk-in cooler was blocked with upright freezer and containers. Operator immediately removed the freezer and containters. Hand sinks must always be cleared with obstruction, equipped with hot/cold running water, liquid soap, and paper towel. Staff must wash their hands in between changing their gloves.
      • Corrective Action(s):
      • Violation Score: 15
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff must have FOODSAFE Level 1 or equivalent in operator's absence. Send EHO a copy of the staff's FOODSAFE Level 1 or equivalent to EHO's email. Date to be corrected: 1 month.
      • Violation Score: 1