INSPECTION REPORT Health Protection ZDER-B7UVJQ

PREMISES NAME Desi Turka Indian Cuisine		Tel: (604) 553-4511 Fax:
PREMISES ADDRESS 7807 6th St Burnaby, BC V3N 3N1		INSPECTION DATE December 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurdip Bhachu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

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

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

Code 203 noted on Routine inspection # ZDER-B762R6 of Dec-04-2018 Food not cooled in an acceptable manner [s. 12(a)] (Large pots of curry cooled after cooking at room temp in cook pot for 4 hours before being put into cooler.) Code 205 noted on Routine inspection # ZDER-B762R6 of Dec-04-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Prep cooler noted at 8 C ) Code 301 noted on Routine inspection # ZDER-B762R6 of Dec-04-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. Green and red cutting boards are black 2. "Clean" side of dishpit has dirty glassware and the rest of the dishpit has a high pile of dirty dishes on the counter, in the sink and on the floor. 3. Every surface in the kitchen including prep tables, handles and grips has food splatter and debris on it. 4. Ladles used to mix food in pots are stored in a bucket full of dirty water.) Code 401 noted on Routine inspection # ZDER-B762R6 of Dec-04-2018 Adequate handwashing stations not available for employees [s. 21(4)] (1. Handsink by cook line has no soap or paper towel available. Knobs are covered in dried food debris. 2. Dishpit handsink not in use - water is not supplied. Dirty dishes left in sink.) Code 301 noted on Follow-Up inspection # ZDER-B7KTXX of Dec-18-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. Green and red cutting boards are black 2. Dirty bowls re-used to prepare other foods 3. Every surface in the kitchen including prep tables, handles and grips has food splatter and debris on it. 4. Ladles used to mix food in pots are stored in a bucket full of dirty water. 5. Dirty bucket, lid and scooper handle noted with red curry in bulk dry food bin.) Code 302 noted on Follow-Up inspection # ZDER-B7KTXX of Dec-18-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1. No sanitizer available during inspection. Bleach bottle on-site -not in use or solution prepared 2. Soiled / dirty dry wiping cloths used to wipe down food contact surfaces) Code 401 noted on Follow-Up inspection # ZDER-B7KTXX of Dec-18-2018 Adequate handwashing stations not available for employees [s. 21(4)] (Dishpit handsink not in use - water is not supplied. Dirty dishes left in sink.) Code 402 noted on Follow-Up inspection # ZDER-B7KTXX of Dec-18-2018 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Cook noted preparing several different meals at the same time while: 1. going in and out of the cooler 2. operating the stove, oven, microwave 3. portioning cooked meat then veggies 4. cleaning cutting boards 5. handling dirty dishes ***Never observed washing hands)

Comments

Follow-up inspection to report #ZDER-B7KTXX and #ZDER-B762R6, all violations have been corrected -Significant improvement in cleaning through out kitchen. Entire kitchen has had a deep clean -All handsinks have been repaired and supplied with hot & cold water, liquid soap and paper towel. *Keep sinks free of obstructions -Wiping cloths stored in sanitizer solution *Ensure sanitizer is replenished every 2 hours or when solution becomes dirty. Maintain at 100-200 ppm chlorine. -Prep sink is no longer leaking -Food handler hygiene has improved - clean cloths and hands during work -Dish-pit better organized -Back dry storage area appears clean, organized and food is protected *Light above dry storage area still required replacement -Try to maintain this level of sanitation to avoid premises slipping back to previous condition. ***Correction Order Rescinded***