INSPECTION REPORT Health Protection JCRH-AVSUNZ

PREMISES NAME Desi Turka Indian Cuisine		Tel: (604) 553-4511 Fax:
PREMISES ADDRESS 7807 6th St Burnaby, BC V3N 3N1		INSPECTION DATE February 8, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurdip Bhachu		NEXT INSPECTION DATE February 22, 2018
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Pending violation from previous inspection which needs to be addressed. Walls and ceiling discoloured with black film. Corrective Action(s): Clean walls and ceiling to remove black film. Ensure exhaust canopy is being turned on/used. Correction date: Feb. 22/18 Violation Score: 9

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

Code 301 noted on Routine inspection # JCRH-AACT5Y of May-27-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Clean pots and pans were stored on the floor in the dishwashing area and could become dirty from dirt/debris on the floor)

Comments

-Operator has now completed Foodsafe level 1 training. -Food equipment/clean pots are now stored on shelving. *Some items are being stored in the food prep sink. Remove items from the sink so that it is available for food preparation. (corrected at the time of the inspection). Handwashing sinks are not to be used for food preparation. -Items were no longer double stacked (with direct contact of bottom of container with food) although some items were still uncovered in the walk-in cooler. Items were covered at the time of the inspection. Ensure all food items in storage are wrapped or covered to protect from contamination. -Handsinks supplied with liquid soap and paper towel. -Quats sanitizer present in spray bottles for use on food contact surfaces. Store/soak in use wiping cloths in quats solution. Review mixing/dilution instructions with all staff.