INSPECTION REPORT Health Protection ABRR-B27TE7

PREMISES NAME Red Rose Restaurant		Tel: (604) 535-5542 Fax:
PREMISES ADDRESS 102 - 2381 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE June 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mukhtiar Singh Thind		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Butter chicken sauce and tomato paste in prep cooler measured at 11-12C internal food temperature. Food items were brought out six hours ago Corrective Action(s): - Discarded the food items - Ensure that the temperature is maintained at less than 4C. Alternatively bring out a small batch everytime and use it within to hours Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light covers are missing in the kitchen prep area and in dishwashing area Corrective Action(s): Install shatter proof light covers or light shields to protect from breakage Violation Score: 3

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

Comments

- All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All other coolers (walk in, upright) < or = to 4C. - All freezers (upright, chest) < or = to -18C. - Most food items are stored in plastic insert containers with lids or wrapped in plastic. - All hot holding units > or = 60C. - High temperature dishwasher achieved 72C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles and buckets at 100 ppm chlorine solution. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - Food items are covered with proper lids. - No signs of pest activity. - FOODSAFE certified staff. -General sanitation is satisfactory.