INSPECTION REPORT Health Protection PKUR-C47VF7

PREMISES NAME Tasty Indian Bistro		Tel: (604) 507-9393 Fax:
PREMISES ADDRESS 8295 120th St Delta, BC V4C 6R1		INSPECTION DATE June 21, 2021	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Manjit Basutta		NEXT INSPECTION DATE June 22, 2021
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 = 34

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Potentially hazardous foods (PHFs) prepared on previous days had an internal temperature of 10-20 C indicating these foods were not cooled properly. PHFs prepared today were stored in the cooler and had an internal temperature of around 24 C. Corrective Action(s): Ensure foods are cooled from 60 to 20 C within 2 hours and 20 to 4 within 4 hours. Methods to effectively cool foods: cooling and cooking smaller portions of foods, placing food in shallow containers, using blast chillers, stirring liquids frequently, using ice water baths, or using cooling wands. Verify all products that were prepared today are cooled within the appropriate time frame. Follow Food Safety Plan for corrective action. Document the cooling process and have records available for review. Correct immediately. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods (PHFs) such as kofta sauce, butter sauce and Manchurian sauce, stored in the walk-in cooler had in internal temperature greater than 4 C. These foods had 'prepared on' dates ranging from Jun 17-20. Corrective Action(s): All PHFs must be stored at 4 C or below. Follow corrective action on Food Safety Plan for when PHFs are stored at 4 C or more for greater than 2 hours (i.e. discard). Go through all PHFs in walk-in cooler and document corrective action taken if greater than 4 C for more than 2 hours and have documentation available for the Environmental Health Officer. Correct immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Vegetable walk-in cooler ambient air temperature registered at 8 C. Corrective Action(s): Repair cooler so that the temperature can be maintained at 4 C or below. Do not use until cooler is repaired. Store potentially hazardous foods (PHFs) in a cooler that can maintain a temperature of 4 C or below. Follow Food Safety Plan for corrective actions. Document all actions taken. Note: Repairman was called to service the cooler during the inspection. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk-in cooler temperature gauges not accurate. Thermometers not available in all coolers and/or not functioning. Corrective Action(s): Ensure all coolers are equipped with accurate thermometers and can be easily viewed. Violation Score: 1

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

Comments

Handwashing sinks equipped with hot/cold running water, liquid soap, and paper towel. Sanitizer solution in buckets registered at 200 ppm for Quats. Dishwasher in main dishwashing pit registered at > 71 C on plate surface during final rinse. (Dishwasher in back up dishwashing pit registered at only 68 C. Do not use until it can achieve a temperature of 71 C on plate surface). *Broken tile near dough area - order to replace put in at the time of inspection. *Missing tiles on ceiling - ordered missing tiles at the time of inspection. *Dry storage - ensure all containers are covered with a secure lid, scoops are properly stored, and food is stored only in food grade containers. *Temperature logs - ensure temperatures of coolers and freezers are taken daily and accurate. Do not rely on the built-in temperature gauge on the outside of the equipment.