INSPECTION REPORT Health Protection ATHI-C8SSLG

PREMISES NAME Payal Chaat House & Restaurant		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 101 - 12877 80th Ave Surrey, BC V3W 0E6		INSPECTION DATE November 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation (CORRECTED DURING INSPECTION): REPEAT VIOLATION* Permit fee was not paid after providing outstanding permit fee letter. Operator wrote cheque on-site of $150.00. Corrective Action(s): Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Meat in walk-in cooler, stored in containers, were left uncovered at the time of inspection. Corrective Action(s): Ensure food items are covered with lids or food grade plastic wrap to avoid contamination. Date to be corrected by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas are in need of attention due to grease and food debris build-up: -Behind the stove and tandoor -under the handsink -perimeter Corrective Action(s): Clean the mentioned areas to ensure a sanitary environment and avoid possible pest problems. Grease and food debris attract pests and allow bacteria growth. Date to be corrected by: November 16, 2021 Violation Score: 9

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

Comments

Permit fees collected via cheque #1328 -All cooler units are at or below 4C (walk-in, display, and prep coolers) -Freezer units are at -18C or below -Low temperature dishwasher achieves 50ppm Chlorine -QUATs sanitizer on-site and achieves 200ppm -Hand wash station fully stocked with liquid soap, paper towels, and running hot/cold water Note: ensure dough mixer is cleaned more frequently.