INSPECTION REPORT Health Protection DSOG-AVLTYF

PREMISES NAME Royal Pacific Restaurant Ltd.		Tel: (778) 882-7432 Fax:
PREMISES ADDRESS 9190 120th St Surrey, BC V3V 4B5		INSPECTION DATE February 2, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Suresh Chand		NEXT INSPECTION DATE 6 Months
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 = 12

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fried food items (ie pakora) hot held at 45C in the hot holding units. Internal temperature of the food items were measured at 50C and the operator stated that the food items were cooked 15mins ago. Corrective Action(s): Increase the temperature of the hot holding unit to > or =60C and hot hold hot potentially hazardous food items at 60C. This is a repeat violation (noted on report# YTAN-APDSSK) and failure to comply with this requirement will lead to stricter enforcement. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher achieved 60C at the plate's level after the final rinse cycle at the time of the inspection. After running 3 cycles, the dishwasher achieved 71C at the plate's level. Corrective Action(s): Ensure to monitor the high temperature dishwasher daily (ie before opening in the morning) to ensure that the sanitizing temperature of 71C is met. Immediately rewash all utensils, equipment, and other food contact surfaces that went through the dishwasher today. Violation Score: 5

Non-Critical Hazards: Total Number: 2

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The thermometers were broken in the upright cooler near the entrance to the kitchen. Corrective Action(s): Provide working thermometers in all refrigeration units. Date to be corrected: One day. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was no FOODSAFE certified staff on duty. The staff state that the owner has FOODSAFE certificate. Corrective Action(s): At least one FOODSAFE certified staff must be working at all times. Ensure there is adequate number of FOODSAFE certified working. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations (one in main kitchen/one in serving area) supplied with hot/cold running water, soap, and paper towels. - All coolers (upright, beverage) at < or = to 4C. - All freezers (upright) at -18C. - Begin daily temperature logs for all coolers, freezers. - Hot holding table in the front serving area measured at 40C. After increasing the temperature setting, the hot holding unit measured at 60C. Ensure to maintain this temperature at all times. - Two compartment sink available for manual dishwashing for large pots/oversized equipment that do not fit inside the high temperature dishwasher. Chlorine sanitizer available at 100ppm concentration with drain plug to fill the sanitizing compartment of the sink. Please follow the proper manual dishwashing procedures. - Surface sanitizer available in labeled spray bottles at 100ppm chlorine solution. Ensure to provide surface sanitizers at each station (ie serving area, main prep area) and use clean wiping cloths. - Dry storage area has sufficient cabinet space and wire racks. Better organization and cleaning are required in this area and ensure that all food items are stored min 6inches (15cm) off the floor to allow for easier cleaning, better air circulation, and prevent pest contamination. - No signs of pest activity at the time of the inspection. - Hairnets and aprons worn by staff.