INSPECTION REPORT Health Protection RSHA-BFATPL

PREMISES NAME Connaught Place Restaurant		Tel: (604) 598-1313 Fax:
PREMISES ADDRESS 112 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE August 22, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sukhir Singh Bansal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Ongoing. Corrective Action(s): As noted. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # RSHA-BEUV26 of Aug-08-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Equipment/implements soiled with food debris! Wiping cloths not properly stored. Correction: All food contact surfaces are required to be washed and disinfected after use. All items are required to be stored in a sanitary manner. (ie: High shelves - upside down) Wipinbg cloths, used on food contact surfaces, are required to be stored in a sanitizer.

Comments

Reinspection based on previous inspection report. - Food Storage: Ensure all food/ingredients are being stored in covered, food grade containers. Cooked items are to be kept stored above all raw food items. - Mechanical Dishwashing: (High Temp) - Hot 74.5 C. - All food contact surfaces are required to be cleaned and disinfected after use. All cleaned implements are required to be stored in a sanitary manner. (ie: High shelving) - Any/all wiping cloths, used on food contact surfaces, are required to be stored in a sanitizer at all times. - Sanitation: Facility is required to be kept clean and organized at all times. Daily cleaning schedules are required to be followed at all times. All spills/drips are required to be cleaned up asap. Commercial fume hood cleaning scheduled. - Structurally: Deteriorating surfaces are required to be upgraded. Lighting in storage room/dough mixer area is required to be kept functioning. Thank you!