INSPECTION REPORT Health Protection RSHA-AVCVM9

PREMISES NAME Connaught Place Restaurant		Tel: (604) 948-0339 Fax:
PREMISES ADDRESS 112 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE January 25, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sukhir Singh Bansal		NEXT INSPECTION DATE January 30, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Cleaned utensils not being properly stored. Items are being recontaminated from food debris. Corrective Action(s): All items are to be stored in a sanitary manner after they have been properly washed and disinfected. Storage shelving next to stove is to be removed asap. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food/debris noted throughout kitchen/prep areas. (ie: Behind/under stoves, shelves, along walls, etc.) Corrective Action(s): Pull all items away from walls and clean and organize facility. Remove all unused items. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces - walls, shelving and flooring. Corrective Action(s): Repair surfaces ensuring all materials are smooth, tight and impervious to moisture. Paint bare drywall/any exposed wood. Repair damaged walls - behind stoves, under dishwash sink. Violation Score: 3

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

Comments

- Temperature Control: Gauges present. Monitoring required. Monitoring of internal cooking temperatures are required prior to service. - Mechanical Dishwasher: (High temp) - Ok. Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. (ie: tongs/spatulas: every 3-4 hours) All items must be kept stored in a sanitary manner. (ie: clean racks/magnetic holders) - Wiping cloth storage discussed. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. (ie: 1/2 tsp of bleach per liter of water) - Food storage: All food/ingredients are to be stored in covered, food grade containers. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Sanitation: Refer to Violation Notes. - Staff Hygiene: Discussed. No bare hand contact with cooked, ready to eat, food items permitted. - Structural: Structural upgrades and equipment upgrades noted. Continue with efforts. - Pest control: Monitoring required. No signs noted this date. - Garbage, Composting and Recycling Disposal: Discussed. - FoodSafe trained staff on site. - Food Safety Plan (generic) posted on site..

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-AVCVM9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment