INSPECTION REPORT Health Protection DKAL-CKKS24

PREMISES NAME D Roti Shak		Tel: (604) 544-5994 Fax:
PREMISES ADDRESS 808 12th St New Westminster, BC V3M 4K1		INSPECTION DATE October 26, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) D Roti Shak Restaurant Ltd		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): A large package of frozen meat was thawing in a steel container UNDER the dishwashing sinks. The meat had a surface temperature of 2 degrees Celsius. Corrective Action(s): The container was moved to a shelf at the time of inspection. Proper thawing practices were discussed with the operator on site. Frozen food MUST be thawed in a cooler - not at room temperature. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Operator mentioned that he takes food out of the fridge and puts it directly in the hot holding unit for reheating. He believes reheating on the stove causes the meat to breakdown. Corrective Action(s): Inspector went over the proper reheating method with the operator on site. Ensure the food is reheated on the stove to an internal temperature of at least 74C and then moved to the hot holding unit to maintain 60C. Food CANNOT be reheated again and leftovers at the end of the day must be discarded. If this violation is to be repeated, further enforcement will be required. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Operator has removed the commercial dishwasher from the kitchen. There is only a two-compartment sink in the kitchen. 2) There was no food grade sanitizer available in food handling areas. Corrective Action(s): 1) Dine-in services have been removed and the operator wants to operate as a take-out facility only. In order to operate as a take-out facility safely, the two-compartment sink has to be upgraded to a 3-comp sink to ensure proper dishwashing steps are followed. Submit plans and upgrade the sinks. Date to be corrected by: November 30, 2022. 2) Operator made 200 ppm chlorine residual solution at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Operator has removed dine-in and removed the commercial dishwasher from the kitchen without notifying the inspector. There is only a two compartment sink on site. Corrective Action(s): Submit plans for approval. Date to be corrected by: November 9, 2022 Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted at the back of shelves under the food preparation counters, along the back wall of the kitchen, and under equipment. Corrective Action(s): Thoroughly clean the facility - focusing on hard to reach areas - and keep the floors clear of clutter. Operator claims that the facility is monitored by a professional pest control company but no tin cats were available on site and the operator did not have invoices or pest reports on site. Retail snap mouse traps were found near the back door. Provide the inspector with a copy of the pest control inspection reports via email. Violation Score: 3

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

Comments

Routine inspection conducted. Facility has made floor plan and service changes without notifying the health authority. Commercial dishwasher has been removed without approval. Temperatures: - Front coolers are used for storing drinks only. Ambient temperature of at least 4 degrees Celsius was noted. - Freezers in the back are functional, maintaining temperatures between -18 to -25 degrees Celsius. - Coolers in the back are maintaining at least 4 degrees Celsius. NOTE: there are no temperature logs being maintained. Regularly document accurate temperatures for all coolers and freezers in the facility to ensure adequate function. Sanitation: *see violations above* - Hand sinks are equipped with hot and cold running water, liquid soap, and disposable paper towels. Pest Control: *see violations above* NOTE: submit proof of pest control intervention to the inspector on the provided email address. Review Food Safe level 1 training notes to ensure food is handled and processed in a safe manner. Proper cooling, reheating, hot holding, and thawing practices need to reviewed. Inspector will return to follow-up.