INSPECTION REPORT Health Protection YTAN-B7CUEL

PREMISES NAME Masala India Bistro		Tel: (778) 278-7777 Fax:
PREMISES ADDRESS 20345 Fraser Hwy Langley, BC V3A 4E8		INSPECTION DATE December 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Deepak Sharma		NEXT INSPECTION DATE 2 Months
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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine detected at dish surface after rinse cycle of dishwasher. 0 ppm chlorine detected in sanitizer bucket for storing wiping cloth. Corrective Action(s): Dishwasher sanitizer line was primed at time of inspection; 100 ppm chlorine detected at dish surface after rinse cycle. Ensure test strips are used to check dishwasher daily. Operator prepared fresh bleach solution at time of inspection. Always store wiping cloths in 200 ppm bleach solution, and ensure to change solution every 2 hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both paper towel dispensers were not working. One soap dispenser was empty. Corrective Action(s): All handwashing stations must be properly supplied with liquid soap and paper towels. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Ensure designated hand sink is used for hand washing. The other sink is for food preparation. - Ensure to check dishwasher sanitizer concentration on a daily basis. Note that repeat violations may result in further enforcement actions in the future. - All coolers were measured to be at 4C or colder - Freezers were measured to be at -18C or colder - Steam tables still not in use. - Chickpea curry was being cooled at time of inspection. Ensure to cool from 60C to 20C within 2 hours, then from 20C to 4C within 4 hours inside the cooler. - Food storage practices satisfactory. Most food items in coolers were covered. - Ice machine and ventilation canopy maintained in sanitary conditions. - General sanitation satisfactory - No signs of pest activity noted - Temperature logs well maintained and up to date.