INSPECTION REPORT Health Protection JCHW-ABBT42

PREMISES NAME Planet India Restaurant		Tel: (604) 594-6075 Fax: (604) 594-6095
PREMISES ADDRESS 17 - 13775 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE June 27, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Maninderjeet Nijjar		NEXT INSPECTION DATE June 29, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 99

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sauces made the previous night were between 8C to 16C (sauces were in 20L pails). Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be achieved using an ice wand, ice bath, shallow containers, etc. All sauces made the previous night were adulterated with bleach for disposal. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had the wash cycle feeding sanitizer and the sanitize cycle feeding detergent. 2) Staff observed washing a pot with soap and water and placed on the floor to dry. 2-compartment sink also does not have sink plugs. Corrective Action(s): 1) All equipment and utensils must be washed with soap, rinsed with water, followed by sanitizing with a sanitizer. Feed lines were properly set-up and lines were primed. Chemicals dishwasher was tested at 200ppm chlorine sanitizer. All dishes and equipment washed today to be rewashed. 2) Equipment must be washed with soap, followed by sanitizing with a sanitizer. Equipment and utensils are then to be air dried in a clean and sanitary manner. Pot was rewashed and sanitized and stored on 2 milk crates to air dry. Immediately obtain sink plugs for the 2 compartment and pot sink. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: One of the two kitchen handwashing stations hot water tap was broken. Operator has called a plumber to service the handwash station. Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed moving the garbage can, followed by stirring a pot of food without properly washing his hands. Corrective Action(s): Staff must wash their hands whenever they become potentially contaminated to prevent contamination of food. Reviewed with handwashing with staff. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw foods were found stored above potential ready-to-eat foods in the walk-in cooler. Foods were also found double stacked in the prep cooler. Corrective Action(s): Reorganize the cooler unit and ensure raw foods are stored below and separately from ready-to-eat foods. Also discontinue the practice of double stacking foods without proper covers between the items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food and grease was found building up along the door seals of the prep cooler and the fan covers of the prep cooler. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition to avoid potential pest attraction. Correction date: June 29, 2016. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle and pails were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accident mixing or misuse of chemicals. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Both prep coolers (top and bottom) were less than 4C. -Outside bar cooler was at 4C. -Kitchen and service area freezers were less than -18C. -Chlorine sanitizer spray bottle and pails were at 200ppm. -Scoops stored in a sanitary manner. -Ice machine clean and well maintained. -Washrooms clean and supplied with liquid hand soap, single use paper towels, and hot and cold running water. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.