Fraser Health Authority



INSPECTION REPORT
Health Protection
ADIG-CDTUJX
PREMISES NAME
India's Most Wanted Restaurant		Tel: (778) 893-8140
Fax:
PREMISES ADDRESS
26827 Fraser Hwy
Langley, BC V4W 3E4		INSPECTION DATE
April 25, 2022		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
P Kapil Grover		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 203 noted on Routine inspection # ADIG-CD7UE2 of Apr-05-2022
Food not cooled in an acceptable manner [s. 12(a)]
Observation: Large pail of tomato based curry sauce at 6.5C internal temp. Surface temperature 4C. This was made yesterday and placed in large pail in cooler yesterday, over night. Cook said this was cooled with ice baths. Item is intended to be reheated to boiling before serving.
Correction: Pail will need to be split into smaller buckets and cooled in walk in cooler further to 4C if operator intends on keeping this product and ensure it is heated to boiling, however, PHI recommends to discard the product.
Please ensure foods are cooled as quickly as possible and monitor the cooling process with temperature logs and probe thermometers. Discussed using ice wands, smaller pails or metal containers that allow quicker cooling. Stir during cooling to allow faster evaporation.
Date to be corrected by: Immediately
Comments

Follow up on cooling.
Checked surface temperature of sauces in various buckets < 4C.
Internal temperatures of various sauces <4C. Thank you.
Please keep lids on food items and sauces in buckets to protect from contamination.
Operator using ice baths and cooler to cool down foods. Please continue to do this, monitor the cooling temperatures with a thermometer and stir frequently to allow further cooling. Use ice wand for large quantities in vats.
Dry storage area looks better, no spills on the floor and most items are on shelves. There are still a few bags of flour and rice on the floor. Operator said there are bins ordered for this.