INSPECTION REPORT Health Protection ZDER-AZVV7W

PREMISES NAME Desi Turka Indian Cuisine		Tel: (604) 553-4511 Fax:
PREMISES ADDRESS 7807 6th St Burnaby, BC V3N 3N1		INSPECTION DATE June 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurdip Bhachu		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Double stack inserts in cooler noted 8 C. Corrective Action(s): Ensure all inserts are inserted in prep cooler properly and not double stacked to allow for proper cold holding at or below 4 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer bottle (not labelled) noted as vinegar instead of sanitizer in kitchen 2. Sanitizer bottle (not labelled) noted with > 400ppm QUATS Corrective Action(s): Ensure sanitizer bottles are labelled "sanitizer" or "QUATS or "Bleach water" and maintained at 100 ppm chlorine or 200 ppm QUATS max. Vinegar is not an approved sanitizer and must not be used in place of sanitizer solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Cardboard used to line lower shelves - covered in grease and food debris 2. Prep table cutting board dark color with many deep cuts in board Corrective Action(s): Ensure all materials are smooth, durable, easy to clean and sanitize. 1. Cardboard does not meet this standard and is not a suitable material in a kitchen as a liner. Remove all cardboard liners. 2. The cutting board is not able to be cleaned and sanitized in its current condition. Board must appear clean (nearly white). Repair, replace cutting board. Correction date: 1 week Violation Score: 3

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

Comments

Routine: -Handsinks & washrooms supplied with hot & cold water, liquid soap and paper towel -Temperatures satisfactory: 1. Prep cooler: 2 C 2. Walk in cooler: 3 C 3. Beverage cooler: 4 C 4. Walk in freezer: -16 C 5. Hot holding (buffet) not in use during inspection -Low temp dishwasher noted: 100 ppm chlorine at the plate -Sanitizer available (violation noted above) -Food protected from contamination - covered, stored off the ground -Discussed cooling practices - recommended rapid cooling in prep sink ice bath and ice wand. -No signs of pest activity noted during inspection. Screen door in use during inspection -General sanitation satisfactory Signage provided: 1.Manuel dishwashing 2. Fetal alcohol signs x2 3.Food handler handwashing

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AZVV7W
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment