Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-CP53FX
PREMISES NAME
Connaught Place Restaurant
Tel: (604) 598-1313
Fax:
PREMISES ADDRESS
112 - 1077 56th St
Delta, BC V4L 2A2
INSPECTION DATE
February 16, 2023
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Sukhir Singh Bansal
NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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]
No
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: Badly dented can of tomatoes found on food storage shelf.
Corrective Action(s): Discard tomatoes in dented can as it is badly dented and this could affect the safety of the food inside of the can.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Some mouse droppings were found on the floor behind food storage bins (near pipe) under microwave and under shelves by freezer. Droppings also found on box containing garbage bags. The monitoring trap being used is wooden and not very effective.
Corrective Action(s): Thoroughly clean premises and consult with a licenced pest control company. Better pest monitoring traps are required. Keep food in pest proof containers and seal any holes where pests may enter premises. Provide a copy of your pest control contract to Fraser Health.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food splashes noted on walls and food/dirt debris on floor. This can attract pests.
Corrective Action(s): Thoroughly deep clean entire kitchen and food storage areas. Clean floor andwalls. Follow a routine written cleaning schedule.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dishwasher took 1.5 hours to warm up. The water temperature gauge only showed 120F. The dial thermometer in the machine does not remember the highest water temperature so it cannot be used to verify the hot water temperature (160F required).
Corrective Action(s): All plates, utensils, etc. must be washed, rinsed, sanitized, and air dried. Provide an accurate thermometer that will remember the hottest temperature to verify that the water is hot enough to sanitize OR repair temperature gauge on dishwasher. Always fill with clean water at start of shift and allow enough time to pre-heat.
Violation Score: 3

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: Wash, rinse, sanitize, air dry poster is posted (good). A written cleaning schedule is required.
Corrective Action(s): Create a written cleaning schedule that will help with daily, weekly, and monthly cleaning.
Violation Score: 1

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

Hours of operation 4:30pm to about 9:30/10:00pm (5 hours).
Coolers (prep cooler, large 2 door cooler, bar cooler) - temperatures ok (4C/ 40F or colder).
Reheating of sauces - reheating quickly to 74C/ 165F - good.
Cooling of hot food /hot sauces - operator advises that hot food such as hot sauces are cooling in prep sink using a cold water bath - good.
Cooling not observed today during inspection. Cool from 60C to 20 C in 2 hours or less and from 20C to 4 C in 4 hours or less.
Dented cans - see above.
One operator on site has taken Food Safe (expiry date 2027) - good.
Note that an online FoodSafe Refresher course can be taken before certificates expire (see www.foodsafe.ca Refresher).
Recommend all food handlers have valid FoodSafe or equivalent.
Hand washing - hot/cold water, liquid soap, and paper towels provided.
***Reminded food handler to wash hands after they are contaminated (more frequent hand washing required).
Chlorine bleach is used to sanitize counters and food contact surfaces - improve cleaning and sanitizing.
Today, chlorine sanitizer is above 400ppm. Make fresh daily and use 200ppm to sanitize surfaces and wiping cloths. See your poster that is posted.
Disposable gloves can be used to protect hands (vinyl gloves available).
Commercial dishwasher - hot water booster is on. Thermometer is used inside of the machine but it is a slower dial thermometer that does not store hottest water temperature so it is difficult to use.
Today, the water temperature did not reach 71C/ 160F inside of the machine after a 1.25 hour warm up - (temperature test strip did not change colour). Water was drained and fresh water used to re-fill dishwasher. Temperature test strip showed that 160F water temperature was finally reached. - see above.
All utensils, pots etc. must be washed, rinsed, sanitized, and air dried.
Note: Flooring in kitchen is becoming worn. Plan to re-surface or repair when it is no longer in good condition and can't be adequately cleaned.
***Cleaning and pest control - must be improved. See above.
Copy of report will be emailed to operator.