INSPECTION REPORT Health Protection PKUR-C48TMH

PREMISES NAME Tasty Indian Bistro		Tel: (604) 507-9393 Fax:
PREMISES ADDRESS 8295 120th St Delta, BC V4C 6R1		INSPECTION DATE June 22, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manjit Basutta		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 # PKUR-C47VF7 of Jun-21-2021 Food not cooled in an acceptable manner [s. 12(a)] Observation: Potentially hazardous foods (PHFs) prepared on previous days had an internal temperature of 10-20 C indicating these foods were not cooled properly. PHFs prepared today were stored in the cooler and had an internal temperature of around 24 C. Correction: Ensure foods are cooled from 60 to 20 C within 2 hours and 20 to 4 within 4 hours. Methods to effectively cool foods: cooling and cooking smaller portions of foods, placing food in shallow containers, using blast chillers, stirring liquids frequently, using ice water baths, or using cooling wands. Verify all products that were prepared today are cooled within the appropriate time frame. Follow Food Safety Plan for corrective action. Document the cooling process and have records available for review. Correct immediately. Code 205 noted on Routine inspection # PKUR-C47VF7 of Jun-21-2021 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods (PHFs) such as kofta sauce, butter sauce and Manchurian sauce, stored in the walk-in cooler had in internal temperature greater than 4 C. These foods had 'prepared on' dates ranging from Jun 17-20. Correction: All PHFs must be stored at 4 C or below. Follow corrective action on Food Safety Plan for when PHFs are stored at 4 C or more for greater than 2 hours (i.e. discard). Go through all PHFs in walk-in cooler and document corrective action taken if greater than 4 C for more than 2 hours and have documentation available for the Environmental Health Officer. Correct immediately.

Comments

Follow up inspection to inspection report #PKUR-C47VF7. Main walk-in cooler at or below below 4 C - good. Internal temperature of chicken curry in main walk-in cooler at or below 4 C. Vegetable walk-in cooler at or below 4 C - good. Operator explained how potentially hazardous were cooled after preparation - acceptable methods being used. Temperature logs filled out for the morning. Thermometers replaced in all coolers. Storage bins in dry storage area have securely fitted lids and scoops stored outside the bins. Broken tile on the floor by dough mixer has been filled. Dishwasher in back up dishwashing pit registered at or greater than 71 C on the plate surface during the final rinse - good. **Continue to train staff on safe food handling procedures, especially cooling potentially hazardous foods. Monitor and verify that the methods in place are effective.