INSPECTION REPORT Health Protection PKUR-CELPF8

PREMISES NAME Tasty Indian Bistro		Tel: (604) 507-9393 Fax:
PREMISES ADDRESS 8295 120th St Delta, BC V4C 6R1		INSPECTION DATE May 19, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Manjit Basutta		NEXT INSPECTION DATE June 09, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food prepared in advance found in large plastic pails and in large pans without any actions being taken to cool the foods rapidly. Spinach dish with ice wands inside was 60 C - pan was filled too high with no room to stir. Butter sauce was in plastic pail and above 60 C. Corrective Action(s): Rapidly cool cooked potentially hazardous foods. Always cool hot foods to 20 C within the first 2 hours and then to 4 C within the next 4 hours. Cool foods quickly by: - Using a shallow container - Dividing into smaller portions - Using an ice bath or ice wand. - Stirring frequently. - Using thermometers to verify temperatures. Operator started to inform staff and asked them to correct this during the inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (cooked chicken, paneer, sauces, cooked vegetables) in inserts of Refrigeration Unit #11 registered around 14 C. Bottom part of cooler was 7 C. Operator indicated this cooler had been accidentally unplugged by the cleaning crew from the morning. Corrective Action(s): Foods that were greater than 4 C in both the top and bottom part of the unit were discarded as per the Food Safety Plan. Temperatures should be verified as part of opening duties. Temperature of cooler started to decline towards the end of the inspection (registered at 5 C). Staff were instructed to only use cooler once the ambient air temperature was 4 C or below. 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. Refrigeration Unit #14 - missing drawer cover with a gap (this can allow cold air to escape). 2. Refrigeration Unit #10 - gasket does not fit well, causing the door to not seal properly. 3. Prep sink had been kept running overnight because it is very difficult to turn off. Corrective Action(s): 1-3. Repair all of the above mention equipment so that they are functioning as intended. Correct immediately. Violation Score: 3

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

Comments

Routine Inspection -Coolers (except the one noted above) were 4 C or below. -Walk-in freezer was -14 C (should be - 18 C or below, check again later and adjust if needed). Other freezers were -18 C or below. -Hand washing sinks equipped with liquid soap, single use towels and hot/cold running water. -Both high temperature dishwashers registered at 71 C or higher on utensil surface during final rinse cycle. -Quats sanitizer available throughout premises and registered at 200 ppm. Note, concentration should be verified daily at the dispenser. -Screens installed on back doors - good. -No signs of pests at the time of inspection. Reminders about safe food storage: 1. Do not store food (that is to be served) close to the dish pit. This area is dirty and can easily contaminate food. 2. All foods in dry storage area should be transferred to food grade containers with lids (including the spices). Open boxes with staples can be a physical hazard. **Cutting boards need replacing. Operator indicated an order has been placed. **Please look into replacing missing ceiling tiles.