INSPECTION REPORT Health Protection JCHW-BDPQJV

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 July 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maninderjeet Nijjar		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Two 15L pails of yogurt was found to be made on-site. Both containers of yogurt had a lumpy consistency and were probed at 9C. Corrective Action(s): Currently in British Columbia, yogurt can only be made at facilities which hold a valid dairy licence. Planet India Restaurant does not have a dairy licence and cannot make yogurt. Yogurt was discarded at the time of inspection. Violation Score: 9 209 - Food not protected from contamination [s. 12(a)] Observation: 1) A severely dented can of chick peas was found in the dry storage area. 2) Three poison blocks (green) were found behind the freezer in the dry storage area. 3) Dried foods were stored in a Hallmark blue poultry container which was previous used to store raw chicken. 4) Scoop was found stored in rice with handle directly in the rice. Corrective Action(s): 1) Ensure canned foods are inspected upon arrival, and severely dented cans are removed from the storage area. The contents of severely dented cans cannot be guaranteed. Chick peas were removed from the storage area at the time of inspection to the office area. 2) If poisons are used in the facility, professional pest control operator must apply the poisons and they must be in contained devices to prevent potential contamination of foods. 3) Do not reuse containers which were used to store raw foods for storage of food items. 4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was relocated at the time of inspection. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prawns were thawing at room temperature at the time of inspection. Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or in a refrigeration unit at 4C or less. Prawns were returned to the refrigerator at the time of inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings and dead cockroaches were found in the facility. Corrective Action(s): Ensure facility is cleaned and areas affected by pests are sanitized on a daily basis. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach spray bottle in the front service area was unlabelled. Corrective Action(s): Ensure all spray bottles are properly labelled to prevent accidental mixing and or misuse of chemicals. Spray bottle was labelled at the time of inspection. Ensure containers are relabelled as needed. Violation Score: 3

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

Comments

-Main walk-in cooler was at 4C. -Back walk-in cooler was at 3C. -Back walk-in freezer was at -11C. -Both prep coolers were at 4C (top and bottom). -Upright freezer was at -10C. -Back storage area freezers were at -18C. -Bar cooler was at 2C -Party room chest freezer was at -18C. -Hot potentially hazardous sauces are cooled at room temperature, then moved into the walk-in freezer for rapid cooling, followed by final cooling in the walk-in cooler. Sauces made the previous night were between 4C to 5C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails in the kitchen tested at 100ppm to 200ppm. -Ice machine was clean and sanitary. Ice scoops stored in a sanitary manner. -Raw foods stored separately from ready-to-eat foods. -Facility is serviced by a professional pest control operator twice a month. Report for June 20, 2019 indicated the rodent and cockroach infestations were under control. Did not find any rodents in tin cat monitoring stations. -Washroom clean and well maintained. -Chef FoodSafe Level 1 valid until July 23, 2023. -Please contact the inspector if you have any questions or concerns.