INSPECTION REPORT Health Protection VCHN-CJGQYL

PREMISES NAME Happy Singh Street Eats		Tel: (778) 578-6666 Fax:
PREMISES ADDRESS 8821 120th St Delta, BC V4C 6R6		INSPECTION DATE September 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maninder Singh		NEXT INSPECTION DATE September 28, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several food products at the "South Indian/Sandwich/Kids" food preparation line cooler internal food product temperatures ~ 6-9 degrees C. Corrective Action(s): Relocated all cold potentially hazardous foods relocated to the walk in cooler. Ensure all cold potentially hazardous foods are stored/displayed at or below 4 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - At the time of inspection, kitchen with 3 stations quats sanitizer solution concentration 0ppm. - At the time of inspection bar and dessert stations provided with bleach sanitizer solution with concentrations well over 200ppm. Corrective Action(s): Ensure during operation an approved food contact surface sanitizer solution is available for use. Operator has placed 200ppm quats santizier spray bottles at all stations. Reminder to label spray bottle identifying contents. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Lentils stored in damaged plastic bin in the dry storage area. - Scoops stored directly in dry products at the tandoor station in the main kitchen. Corrective Action(s): Ensure food is protected from contamination at all times. Store food products in food containers that are in good condition. Store scoops and any other dispensing utensils outside of dry products and in a sanitary manner at all times. Correct immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Several food products at the "South Indian/Sandwich/Kids" food preparation line cooler internal food product temperatures ~ 6-9 degrees C. Ice buildup observed in the cold holding well section underneath the food container inserts. Ambient air temperature of lower section at ~ 6-7 degrees C. Corrective Action(s): Defrost this food preparation line cooler. Service if required. Ensure unit is capable of maintaining 4 degrees C or less. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Dessert/Bar: Hand sink provided with liquid soap and paper towels. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. Preparation cooler inserts and lower section at 4 degrees C. Under the counter cooler at 4 degrees C. Chaat counter: Hand sink provided with liquid soap and paper towels. Note: paper towel dispenser holder damaged part requires replacing. In the interim operator has placed paper towels on the counter. Preparation cooler inserts at or below 4 degrees C. Display cooler at 3 degrees C. Display freezer at -13 degrees C. Monitor and ensure -18 degrees C or less. Serving area: All hot holding at or above 60 degrees C. Left preparation cooler using ice to supplement cold holding, inserts at or below 4 degrees C. Hand sink provided with liquid soap and paper towels in holder. Kitchen: Hand sinks provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing station at back. Dishwasher registers 50ppm chlorine during the final rinse cycle. Walk in cooler at or below 4 degrees C. Back walk in cooler at or below 4 degrees C. Back walk in freezer at -6 degrees C. Monitor and ensure -18 degrees C or less. Limited quantities of frequently used items placed on counter in inserts stored in ice baths. Reminder to use these items quickly and submerge inserts to an adequate depth. Other: Permit posted at entrance to premise. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review.