INSPECTION REPORT Health Protection JELR-D2B37Q

PREMISES NAME Connaught Place Restaurant		Tel: (604) 598-1313 Fax:
PREMISES ADDRESS 112 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE February 9, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhir Singh Bansal		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 23

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large volume of rice at 38C (about 100F). Corrective Action(s): Cool hot foods quickly (from 60C - 20C in 2 hours or less and 20C - 4C in 4 hours or less). If rice is not being cooled, keep hot above 60C or discard if it has been at 20-60C for more than 2 hours. Corrected. Follow your written food safety plan. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse dropping noted on lower shelf/floor of kitchen. Corrective Action(s): Increase pest control: Keep all food in pest proof containers, clean thoroughly, increase monitoring for pests, seal any holes where pests may enter, and consult with licensed pest control expert. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and dirt noted on floor, shelves, and walls. Corrective Action(s): Deep clean kitchen and follow a written routine cleaning schedule. Violation Score: 15

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

Comments

Routine check. Operator on site today has valid Food Safe level 1 certificate (exp 2027). At least one person per shift is to have. Operator is to have Food Safe (or equivalent) training. ***Yogurt - provide information on supplier for yogurt as discussed. Coolers are at 4C (40F) or colder. Check daily. Cooling hot food - see above. Hand washing - designated hand sink has hot/cold water, dishsoap, and napkins. Provide hand soap or use dishsoap (if safe to do so). Dispenser required for paper towels to make it easier to wash and dry hands. Chlorine bleach is on site. Use chlorine sanitizer for sanitizing wiping cloths and surfaces. Commercial dishwasher has a final hot water sanitizing rinse (82C /180F at final rinse gauge and >71C measured inside of the machine) - good. Cleaning and pest control - see above. Copy of this report reviewed with operator and will be emailed.