INSPECTION REPORT Health Protection VCHN-CXKSDG

PREMISES NAME Mirch Masala Indian Cuisine		Tel: (604) 588-7795 Fax:
PREMISES ADDRESS 9545 120th St Delta, BC V4C 6S3		INSPECTION DATE November 14, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sukhjeet Mundra		NEXT INSPECTION DATE March 25, 2024
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Large tub of cooked rice observed in the walk in cooler. Internal food product temperature ~ 17 degrees C. Staff stated it was cooked 2 hours ago. Corrective Action(s): Instructed staff to split the rice into shallow pans to facilitate the cooling process. Ensure all hot potentially hazardous foods are cooled from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed one staff member wash hands with single use glove still on for one hand. Hands were then dryed using a linen towel. Corrective Action(s): Discard single use gloves when washing hands. Ensure all staff wash hands using warm water, liquid soap then dry using single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and dust accumulations observed on the exhaust canopy filters. Corrective Action(s): Thoroughly clean all aspects of the exhaust canopy. Correct by November 21, 2023. Violation Score: 3

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

Comments

Routine inspection: Kitchen: Hand sink provided with liquid soap and paper towels. 100ppm bleach sanitizer solution prepared and available for use. Note: prepare another container of 100ppm bleach sanitizer solution and have available for the side area of the kitchen. Dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Walk in cooler at or below 4 degrees C. Walk in freezer (new) at -18 degrees C. Note: tiling work complete around the new walk in freezer. Preparation coolers inserts at or below 4 degrees C. Drawer sections and under the counter sections at or below 4 degrees C. Sauces stored in ice baths at or below 4 degrees C. Under the counter cooler at 3 degrees C. Drawer coolers under the grill not in good working order. Not in use at time of inspection. Bar/servery: Hand sink provided with liquid soap and napkins. Under the counter cooler at or below 4 degrees C. Ice cream freezer at -18 degrees C. Permit posted. FOODSAFE requirements met at time of inspection.