INSPECTION REPORT Health Protection RWOG-BLAVSB

PREMISES NAME Desi Turka Indian Cuisine		Tel: (604) 553-4511 Fax:
PREMISES ADDRESS 7807 6th St Burnaby, BC V3N 3N1		INSPECTION DATE January 29, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gurdip Bhachu		NEXT INSPECTION DATE February 03, 2020
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: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooler in front bar area measured 9C at time of inspection. Corrective Action(s): Repair or replace cooler so that it is able to maintain 4C. Move all foods to working cooling units. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No sanitizer available. Bleach has run out. 2) In-use ladles stored in room temperature water. Corrective Action(s): 1) Operator sent to buy bleach at time of inspection. New solution made, measuring 100ppm chlorine. 2) In-use utensils must be stored in water at 4C or below, or 60C or higher. Operator stated he would change out water every half hour. Ensure that utensils are washed, rinsed and sanitized every time the water is changed. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispensers at both handwashing stations are stuck because paper towel rolls are too thick. Corrective Action(s): Purchase appropriate paper towel rolls. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Buckets previously used to hold dishwashing detergents/rinse agents/sanitizers used to store food. Corrective Action(s): Use only food grade containers to store food. Discard all foods stored in those buckets. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Front bar cooler measured 9C 2) Water pooling in bottom compartment of prep cooler Corrective Action(s): 1) Repair or replace cooler so that it is able to reach 4C 2) Repair cooler so water does not pool at the bottom. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap and hot and cold running water - dishwasher dispensed 50ppm chlorine at final rinse cycle - no buffet at time of inspection Reminder: all foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less Temperatures: - prep cooler: 3C - walk-in cooler: 4C - walk-in freezer: -18C - hot held rice: 66C