INSPECTION REPORT Health Protection ALUI-AC3MFL

PREMISES NAME Amar's Indian Feast		Tel: (604) 537-4896 Fax:
PREMISES ADDRESS 151 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE July 21, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Madan Lal		NEXT INSPECTION DATE July 28, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of curry sauce was placed in walk in cooler. Probed internal temperature was 3.5 degrees C Corrective Action(s): For all future cooling of sauces/curries, do not use large pots like this. Use smaller containers (operator has small plastic food grade buckets) to cool these foods instead. This is important so that foods are cooled quickly and adequately: from 60 deg C-->20 deg C in 2 hours, and 20 deg C-->4 deg C in 4 hours. If this large pot is observed being used to cool foods again, further enforcement action (order, ticket) will be taken. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Large shopping cart with groceries was obstructing access to the hand sink in the back area. Corrective Action(s): Remove large shopping cart and put groceries away. Your hand sink must be accessivle at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Hot holding unit for samosas (heat lamps) was only able to heat samosas to 44-48 degrees C. They need to be kept at 60 degrees C. 2) Cold holding unit for salads was only able to keep lettuce/salads at 10-13 degrees C. They need to be kept at <4 degrees C. Corrective Action(s): 1) Either get a new hot holding unit for the samosas or keep them in the cooler. Operator indicated they were just made less than 20 minutes ago. They must be discarded after 2 hours. 2) Repair cold holding unit so that all salads in display unit are kept less than 4 degrees C. Operator indicated that the salad was just placed into unit upon arrival. It must be discarded within 2 hours. Correction date: Immediately Violation Score: 9

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

Comments

Note: inspection was conducted during opening hours of facility Soap and paper towels at hand sink Pepsi cooler: 3.2 deg C Walk in cooler: 3.6 deg C Hot holding unit: probed chickpeas at 64.5 deg C, probed curry at 65 deg C 2 compartment sink with bleach available to sanitize Bleach solution in rag container at 100 ppm chlorine General sanitation (floors, walls, equipment) satisfactory No signs of pests during inspection