INSPECTION REPORT Health Protection AHEN-B8MVP8

PREMISES NAME Thali Sweets and Restaurant		Tel: (604) 581-5657 Fax:
PREMISES ADDRESS 102 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE January 21, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Manoj Singh or Uday Singh		NEXT INSPECTION DATE January 22, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked rice was placed inside a container at room temperature. Operator was asking district EHO how long they can keep it out at room temperature. Rice was cooked at 11:30 AM and was at 38 degrees C by 3:15 PM (more than 2 hours). Cooling temperatures were not being monitored for the rice and the only manual probe thermometer was not in good working order. Corrective Action(s): Make sure rice cools from internal food temperature 60 degrees C to 20 degrees C within 2 hours and then 20 degrees C to 4 degrees C within 4 hours using a clean and sanitized accurate probe thermometer. Recommended cooling methods include: Ice water bath, ice wand, and portioning rice into shallow metal containers. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice was in the danger zone temperature range, between 4 to 60 degrees C, for more than 2 hours for an unknown period of time. Rice was heated at 11:30 AM and no temperature monitoring was conducted as it was left at room temperature in a container. Rice temperature was at 38 degrees C more than 2 hours later. Corrective Action(s): Hot rice below 60 degrees C for more than 2 hours was discarded during the inspection. Make sure rice is either hot-held at or above 60 degrees C or properly cooled as per your approved food safety plan. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not setup during the inspection. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer during the inspection, placed a new wiping cloth into the sanitizer, and sanitized the food prep. surface of the prep. cooler during the inspection. Make sure 100 ppm chlorine sanitizer is setup each time the facility is in operation so that prep. surfaces are sanitized after each use throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff member was washing rice in a stainless steel bowl in one compartment of the three compartments. They began washing the rice in the bowl over a sink that had soiled trays inside it. Corrective Action(s): Make sure all food preparation (rinsing) is done in a sink that is clean (washed and sanitized) and free of soiled dishes. Staff member removed the soiled dishes and cleaned the sink for prep. purposes during the inspection upon verbal direction by the district E.H.O. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A garbage bag was being used to cover dough. Corrective Action(s): Garbage bag was removed and operator covered the dough with saran wrap. Do not use garbage bags since they may contain odour-suppressing chemicals and pesticides and can lead to chemical contamination of food. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Probe thermometer was not in good working order. Corrective Action(s): Obtain an accurate probe thermometer to monitor the following temperatures: 1. Cooking: at or above 74 degrees C. 2. Hot-holding: at or above 60 degrees C. 3. Cooling: 60 to 20 degrees C in 2 hours and 20 to 4 degrees C within 4 hours. 4. Cold holding: 4 degrees C or less. CORRECT TODAY. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Walk-in-cooler (3.8 degrees C), prep. cooler (0.9 degrees C), and sweets cooler were at or below 4 degrees C. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Freezers were at or below -18 degrees C. Dal was still being cooked on the stovetop. Make sure it is cooked to at least 74 degrees C. No signs of recent pest activity were present at the time of inspection. Dishwasher final rinse temperature was 81 degrees C (71 degrees C or hotter) at the plate.