Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-CQKQAZ
PREMISES NAME
Happy Singh Street Eats		Tel: (778) 578-6666
Fax:
PREMISES ADDRESS
8821 120th St
Delta, BC V4C 6R6		INSPECTION DATE
April 4, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Maninder Singh		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
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 = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Fruit flies observed in the bar area.
Corrective Action(s): Contact your pest control company to provided service to the area to address the fruit fly issue. Correct immediately.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: At the time of inspection walk in freezer at back area ambient air temperature ~ -1 degrees C. Digital display reading ~ 4 degrees C. After ~ 30 minutes temperature dropped to -8 degrees C. Chaat counter glass door cooler used to display cakes ambient air temperature ~ -13 degrees C.
Corrective Action(s): Service and ensure both units are capable of maintaining -18 degrees C or less. Correct by April 11, 2023.
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.
Preparation cooler inserts at or below 4 degrees C.
Display cooler at 3 degrees C.
Display freezer again at ~ -13 degrees C. Monitor and ensure -18 degrees C or less.

Main 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.
Right preparation cooler inserts and lower section 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.

Other:
Permit posted at entrance to premise.
FOODSAFE requirements met at time of inspection.