INSPECTION REPORT Health Protection JCHW-D2QRMS

PREMISES NAME Thali Sweets and Restaurant		Tel: (604) 581-5657 Fax:
PREMISES ADDRESS 102 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE February 23, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manoj Singh or Uday Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station hot water was turned off. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Do not turn off the hot water to the handwash station. Hot water was turned back on at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two opened cans of foods were stored in the prep cooler. Corrective Action(s): Once canned food items are opened, the contents must be transferred to a food grade container to protect foods from potential contamination. Food items were transferred to food grade containers at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were observed by the wall next to the freezer units. Corrective Action(s): Clean and sanitize areas affected by rodent droppings and monitor for pest activity. Contact pest control services if needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front sweets cooler was at 4C. -Chest freezers (2) and upright freezer ranged from -18C to -23C. -Hot holding of rice was greater than 60C. -Curry was cooked this morning and cooled in the walk-in cooler, along with mixing the meat and sauce. Operator was using a probe thermometer to verify the cooling process. Curry made approximately 4 hours ago was at 10C. Ensure potentially hazardous foods cool from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. -High temperature dishwasher had a final rinse of 72C on the dish surface on multiple cycles (minimum of 71C required for proper sanitizing). -Bleach sanitizer pail was labelled and tested at 100ppm. -Potato dicer was disassembled for cleaning and sanitizing. Dicer was found to be clean and sanitary. -Sweets at the front counter stored in a sanitary manner at the time of inspection. -Washroom handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until May 21, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required.