INSPECTION REPORT Health Protection TCHN-CP2T4U

PREMISES NAME Sanjha Pizza and Curry House		Tel: (604) 591-1212 Fax:
PREMISES ADDRESS 232 - 7093 King George Blvd Surrey, BC V3W 5A2		INSPECTION DATE February 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kuldeep Sidhu		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Food colouring not meant for human consumption and for external use only observed to be in kitchen. Staff stated it was for marinating fish. **Corrected during inspection** Colouring discarded voluntarily. All products that have the colouring in it voluntarily discarded. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash observed to have a ladle in it at start of inspection **Corrected during inspection** Inspector removed ladel to wash hands. Handwash is for hand washing only. Do not store equipment in handwashing station. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1. *REPEAT* (Since Oct 2022) Dried food build up observed on blade of table mounted can opener 2. *REPEAT* (Since Oct 2022) Products observed to be uncovered in walk-in cooler and walk-in freezer 3. Scoops observed to be stored in ingredient containers 4. Produce (onions, flour) stored directly on floor 5. Foods observed to be stored in opened tin cans. Edges of cans have turned black. **Corrected during inspection** products in cans voluntarily discarded at time of inspection Corrective Action(s): 1. Equipment needs to be cleaned regularly. Develop and maintain cleaning schedule for all equipment in kitchen. Correct by: immediately 2. All products in storage must be covered and protected from contamination Correct by: immediately 3. Scoops are not to be stored in ingredient containers. Remove and wash. Scoops (with handles) are to be stored outside of ingredient bins. Correct by: immediately 4. Food must be stored 6 inches off floor. Educate staff importance of storing food off the floor. Correct by: immediately Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Large collander of fish observed to be thawing in 3 compartment sink at ambient temperature. Fish measured 9.8°C at time of inspection. *Corrected during inspection** Fish discarded voluntarily. Product pressed down with dirty lid and white plastic container. Approved thawing method: 1. under cold running water 2. in cooler 3. in microwave (if used immediately). All food contact surfaces that come into contact with food must be clean and sanitized. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor drain observed to have build up of food debris. Corrective Action(s): Floor drain needs to be cleaned regularly. Include in regular sanitation schedule. Develop and maintain a cleaning log. Correct by: immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving observed to be lined with cardboard or foil. These surfaces are obserfved to be soiled. Corrective Action(s): Remove cardboard and foil from shelving. Materials used in kitchen area are to be smooth, easily cleanable and non-absorbent. Correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cutting boards (red and white) observed to be heavily scored and stained black/grey. Corrective Action(s): Repair/resurface or replace cutting boards. Bacteria / mould can grow in grooves causing the discolouration. Correct by: immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Ensure there is at least one staff on site with FOODSAFE level 1. Corrective Action(s): Have staff regularly on shift trained in FOODSAFE level 1. Correct by: as soon as possible Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # BCUD-BJBVYN of Nov-27-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dough mixer found with dried on food debris, and rodent droppings Correction: 1) Always wash, rinse, and sanitize your food equipment after use, and always before leaving for the day 2) See violation regarding pest control. Code 303 noted on Routine inspection # BCUD-BJBVYN of Nov-27-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot (or even warm) water at time of inspection Correction: Plumber called at time of inspection. Will be arriving this evening. You may not operate a restaurant with no hot running water. Code 205 noted on Routine inspection # TCHN-CB9NDZ of Feb-01-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1 door cooler (pepsi) measured to be holding at 12.4°C. Sauces that need to be kept refrigerated stored in cooler. Correction: Do not use cooler unit to hold potentially hazardous foods. Contact service technician to have unit repaired/maintained. If temperatures of 4°C cannot be maintained, do not use unit. Once unit can maintain temperatures of 4°C or less perishable products can be stored in unit. Correct by: immediately Code 302 noted on Routine inspection # TCHN-CB9NDZ of Feb-01-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer not available at time of inspection. Staff was using disinfectant wipes instead which are unsuitable for commercial food facilities. **Corrected during inspection** Staff educated on proper bleach:water ratio (1/2 tsp unscented bleach to 1L water). Sanitizer measured 200ppm by end of inspection Correction: Code 302 noted on Routine inspection # TCHN-CK6QU2 of Oct-12-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bleach sanitizer not available at start of inspection **Corrected during inspection** Operator mixed solution when instructed. Always have sanitizer available whenever kitchen is in operation. Correction:

Comments

Routine inspection conducted Front equipment has changed; a new floor plan is needed for this facility. Sweets are offered for sale; a new food safety plan is needed for this facility. Temperatures: 2 door display cooler (Pepsi): 3.8°C Pizza warmer: removed 1 door upright freezer (Frigidaire): -14.6°C 2 door display cooler: -3.8°C 1 door display cooler (Aquafina, moved to kitchen): -1.2°C 3 door pizza prep cooler: 4.2°C Walk-in freezer: -12.6°C Walk-in cooler: 3.4°C 2 door prep table: 3.0°C Sanitation: Handwash stations equipped with hot/cold running water, liquid soap and paper towels 2 3-compartment sinks available Bleach sanitizer in spray bottle available; measured 200ppm chlorine Ensure proper mixing ratio is available on site for staff to follow. 1/2 tsp unscented bleach / 1L water Storage: Chemicals and cleaners were stored separate from food preparation areas General: No visible signs of pest activity observed at the time of inspection