INSPECTION REPORT Health Protection MBEK-CT7TB9

PREMISES NAME Royal Indian Chef & Sweets		Tel: (778) 565-0707 Fax:
PREMISES ADDRESS 132 - 15299 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE June 27, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Santokh Singh & Charan Singh Panwar		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Buckets stored in front of designated hand washing station at back of kitchen, limiting access. Corrective Action(s): Buckets removed. Ensure hand washing stations are accessible for use at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed drying hands on a cloth that was hanging next to the hand washing station located at the entrance of the kitchen. Single service paper towels available; however, dispenser was jammed. Corrective Action(s): Cloth and hook removed. Paper towel dispenser was un-jammed. Ensure only single service paper towels are used for hand drying; reusable cloth towels are not to be used as they may potentially re-contaminate hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. What appeared to be finger marks was observed in yogurt. In addition, a hair was observed within the same yogurt bin. Note: Yogurt covered. 2. Several food items observed to be uncovered in the dry storage areas. 3. Three open cans of food observed in the prep cooler. 4. Single use plastic bowl was observed stored within butter (used as a scoop). Corrective Action(s): 1. Discarded. Discussed protection of food from potential contamination. 2. Ensure all food items are covered to protect food from potential contamination. 3. Operator discarded cans. Ensure that once cans are opened, the contents are immediately transferred to another appropriate food grade container with a suitable cover. The inner lining of cans may deteriorate over time once cans are opened. 4. Removed. Ensure scoops are stored in a manner that protects food from potential contamination. Do not use single use containers as scoops. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Food debris observed in dry food storage areas (e.g. shelves, floor). Corrective Action(s): Ensure above-noted areas are properly cleaned. Food debris may potentially attract pest activity. Date to be corrected by: July 4, 2023. Violation Score: 3

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

Comments

Routine health inspection. Sweet display cooler (front) at 4 degrees C. Sweet display cooler (rear) at 3 degrees C. Upright beverage cooler at 4 degrees C. Preparation cooler at 2 degrees C (above and below). Walk-in cooler at 2 degrees C. Front area freezer at -20 degrees C. White upright freezer at -18 degrees C. Two-door upright freezer at -15 degrees C. Large chest freezer at -22 degrees C. Small chest freezer at -21 degrees C. Thermometers available for cooler units. Raw animal products not stored above ready-to-eat foods. Probe thermometer on site. Reviewed cooling procedures. In-use utensils maintained in hot water at 60 degrees C or more. Hand sinks supplied with hot and cold running water, liquid soap, and paper towels.* Other sinks (e.g. prep, warewashing) are functional. Quaternary ammonium compounds (quats) sanitizer available at 200 ppm in labeled spray bottles (front and back areas). High temperature dishwasher measured 75 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface). Equipment and utensils stored in clean condition. No signs of pest activity observed at the time of inspection. FOODSAFE certificate for operator (on site) valid to September 20, 2025. Permit posted at front. *Violations noted. Refer to violation 401 for details. Temperature logs not up to date.