Report No. RSHA-B8VVJP

INSPECTION REPORT
Health Protection
RSHA-B8VVJP

PREMISES NAME
Connaught Place Restaurant

Tel: (604) 598-1313
Fax:

PREMISES ADDRESS
112 - 1077 56th St
Delta, BC V4L 2A2

INSPECTION DATE
January 29, 2019

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Sukhir Singh Bansal

NEXT INSPECTION DATE
6 Months

INSPECTION TYPE
Follow-Up

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Structurally: Deteriorating surfaces.
Corrective Action(s): Upgrades required. Repair/replace damaged surfaces. All surfaces must be kept in good repair - smooth, tight and impervious to moisture.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # RSHA-B8QVP8 of Jan-24-2019
Food not cooled in an acceptable manner [s. 12(a)]
Observation: Food items being stored in large containers.
Correction: Cool down procedures are required to be followed. 60C to 20C within two hours. Food is required to be stored in shallow, covered food grade containers.

Code 206 noted on Routine inspection # RSHA-B8QVP8 of Jan-24-2019
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation: Cooked rice stored at room temperature for greater than two hours.
Correction: Discard. Potentially hazardous food must be kept hot or cold.

Code 302 noted on Routine inspection # RSHA-B8QVP8 of Jan-24-2019
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Utensils not being cleaned and disinfected after use. Soiled implements noted.
Correction: Clean and disinfect all food contact surfaces. Remove all broken/damaged and soiled items.

Comments

Reinspection based on previous Inspection Report.
- Food Storage:
- Cool down procedures are required to be followed. All items are to be stored in covered, shallow, food grade containers.
- Hot Holding: Cooked food items are to be stored at or above 60 C. Leftovers are discarded.
- Mechanical Dishwashing: High Temp. Ensure all food contact surfaces are cleaned and disinfected after use. All items are to be stored in a sanitary manner.
- Wiping cloths are to be kept stored in a sanitizer at all times. (chlorine)
- Implements/storage containers: Are required to be kept in good repair. Discard all deteriorated/damaged items.
- Sanitation: Facility is required to be kept clean and organized at all times. All items are required to be stored in designated areas. Chemicals are to be kept separate from food items. Cleaning of "hard to reach" areas (ie: behind/under equipment) is to be conducted on regular intervals. Pull all items away from walls.
- Structurally: Refer to Violation Notes. Ongoing. Surface upgrades required prior to next inspection.
- Food Safety Plan/Sanitation Plan: Generic template posted. Information is required to be followed.
- Food Safe Training: Expired. Refresher course is required to be taken asap. Certification of course completion is required to be submitted to the undersigned.