INSPECTION REPORT Health Protection JELR-CFEUYG

PREMISES NAME Roy's Indian Restaurant		Tel: (604) 948-7697 Fax:
PREMISES ADDRESS 200 - 1179 56th St Delta, BC V4L 2A2		INSPECTION DATE June 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roy Abhishek		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Power to two door "ice" prep cooler was accidentally turned off for an unknown length of time. Food in this cooler and air temperature measured at about 18C/65F. Bar cooler air temperature is about 7C/46 F. Other coolers (prep cooler by tandoori oven, 3 large upright coolers) are keeping food at 4C/40 F or colder (good). Corrective Action(s): All potentially hazardous food in the 2 door prep "ice" cooler have been discarded during inspection. Use this cooler only to store lower risk foods and store all potentially hazardous foods at 4 C/40 F or colder. Milk to be stored at 4 C/40 F or colder (in large 1 door cooler). Bar cooler is to be for beer and wine only. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of rice being held warm at about 130 F. This is not hot enough. It was reheated 1 hour ago. Corrective Action(s): Follow your food safety plan. Reheat rice to 74C/165F or hotter quickly (within 2 hours) and then hold hot in a proper hot holding until so that it will be kept hot above 60C/140F. Discard any rice that has been between 4 - 60C for more than 2 hours. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Cold storage - see above. Hot holding - see above. **Keep daily cooler and hot holding temperature records. Cooling of hot foods and sauces - cool quickly from hot temperature (60C/140F) to 20C in 2 hours or less and then to 4C/40F in 4 hours or less. Today, sauces are at 4 C or colder in 2 door prep cooler by tandoori oven and in large upright silver cooler - good. Lids are left so steam can escape. Reviewed quick cooling methods such as using a cold water bath. Thermometers are available to take temperatures. Frozen meat is defrosted in cooler at 4 C. Hand washing sink has liquid soap, paper towels, and hot/cold water. Staff have Food Safe Level 1 certification. Keep copies of certificates on site. Renew prior to 5 year expiry date. Keep copies of your food safety plans on site. Temperature checks to be part of verification of food safety plan. Wiping cloths are stored in 200+ppm chlorine sanitizer. Use 1 tsp domestic bleach in 1 liter of water and change frequently. Commerical dishwasher has a wash water temperature of about 153F and hot water sanitizing final rinse of 185F (>160F measured inside of the machine using temperature strip) - good. Cleaning is satisfactory. Include cleaning under equipment in hard to reach areas on your written routine cleaning schedule. Keep back door closed. No evidence of pests. Signature not required. Copy of report reviewed and left with staff.