INSPECTION REPORT Health Protection JCHW-AFAQYD

PREMISES NAME Planet India Restaurant		Tel: (604) 594-6075 Fax: (604) 594-6095
PREMISES ADDRESS 17 - 13775 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE November 1, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Maninderjeet Nijjar		NEXT INSPECTION DATE November 16, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One container of gravy made yesterday was at 12C in a large pail. The other twenty containers of sauces were cooling in shallow bus pans and were probed at 4C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Gravy was discarded at the time of inspection. Violation ticket will not be issued today regarding improperly cooling as improvements have been noted. However, future incidents of potentially hazardous foods being cooled improperly will result in the issuance of a violation ticket Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer. Feed line was filled with air. 2) Chlorine sanitizer pail by the cook line had no detectable chlorine disinfectant. Corrective Action(s): 1) Chlorine sanitizer of 50ppm is required for proper sanitizing of equipment and utensils. Chemical dishwasher was primed and tested at 50ppm. Operator is to obtain chlorine test paper to verify proper chlorine concentration for disinfecting on a daily basis. All dishware and utensils are to be washed and sanitized properly - dishware and utensils were washed and sanitized at the time of inspection. 2) Chlorine at 100ppm to 200ppm is required for sanitizing food contact surfaces at the cook line. Chlorine sanitizer was prepared at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Pakora was found stored in a hallmark poultry blue plastic container which previously stored raw chicken. 2) Foods were double stacked in the prep cooler. Corrective Action(s): 1) Containers which previously stored raw meats is not to be used for the storage of ready-to-eat foods. Items were discarded at the time of inspection. 2) Food items which are double stacked must be physically separated by lids, wax paper, plastic wrap, or other food grade materials to prevent potential contamination of foods. Items were relocated at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Light bulb in the walk-in cooler is too dim and needs to be replaced. Corrective Action(s): Ensure sufficient lighting is provided in the walk-in cooler to allow staff to assess safe storage of foods and proper sanitation and for staff safety. Correction: Nov 8 2016 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Chemical spray bottle and pail were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fall off, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Both prep coolers were at 4C (top and bottom). -Chest freezer (by walk-in cooler) was at -24C. -Chest freezer (front service area) was at -22C. -Upright freezer was at -22C. -Black bar cooler in the service area was at 3C. -Bar cooler was at 3C. -Chemical dishwasher was primed to 50ppm chlorine sanitizer. -Handwash stations (2 in kitchen and 1 in bar) were easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine was clean and sanitary. Ice scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -Staff and customer washrooms clean and well maintained. -No signs of pest noted at the time of inspection. -Please contact the inspector if you have any questions or concerns

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AFAQYD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other food items met the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment