INSPECTION REPORT Health Protection JCRH-AU2UG5

PREMISES NAME Desi Turka Indian Cuisine		Tel: (604) 553-4511 Fax:
PREMISES ADDRESS 7807 6th St Burnaby, BC V3N 3N1		INSPECTION DATE December 14, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurdip Bhachu		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Numerous pots, cutting boards and other food equipment (robocoupe) stored on the floor. Corrective Action(s): Clean equipment, dishware must be stored in a clean location. Re-organize shelving to allow adequate storage for all items. Remove any items not required for the operation of the food premises. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -No sanitizer in use in the kitchen. Operator reported sanitizer was in spray bottle; however, spray bottle did not contain bleach or quats, but seemed to contain a cleaner. Neither the Operator or the cook knew the contents. -Numerous filthy wiping cloths were noted througout the kitchen. Corrective Action(s): -Ensure sanitizer (either bleach or quats) solution at appropriate concentration is always available to sanitize counters and food contact surfaces. Store cloths in bucket sanitizer solution. Ensure cloths being are not heavily soiled as sanitizer will not be effective. If spray bottle being used, use paper towel or clean cloth. -Label container (eg. spray bottle) to indicate contents and train all staff. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near cooking line not supplied with liquid soap. Corrective Action(s): Operator was directed to supply liquid soap in a dispenser to this handsink. Ensure both the handsink in the cooking line and dishwashing area are always stocked with liquid soap and paper towel and alway accessible for handwashing. Do not use these sink for other purposes. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Numerous containers of food in the walk-in cooler were not covered and some containers were double stacked. This is an unacceptable practice. Corrective Action(s): -Cover all containers with food grade wrap or tight fitting lids to prevent contaimination of foods while in storage. Never double stack containers/inserts. The bottoms of the containers are not clean and may contaminate food products. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Walls and ceiling are discoloured with a black film/material (possibly from oven) -Dirt and food debris noted around edges of equipment and under equipment Corrective Action(s): -Have walls and ceiling cleaned to remove black film -Remove all moveable items from floor and clean the entire floor paying particular attention to hard to reach areas noted above. Correction date: Jan. 14/17 Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: New Operator of premises. Operator has not completed Foodsafe level 1 training. Corrective Action(s): Operator must successfully complete Foodsafe level 1 within 1 month and submit confirmation to Fraser Health. Violation Score: 1

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

Comments

-New Operator of premises. Operator reported no change to ownership has occurred. -Hot and cold running water available -Handsink in dishwashing area and front service area were supplied with liquid soap and paper towel -Dishwasher met sanitizing requirments. 50ppm chlorine detected on dish after cycle. Test strips present. Check dishwasher daily (mininimum) prior to opening to ensure it is functioning. Take immediate action if no sanitizer detected. -Walk-in cooler was at 1C -Walk-in freezer was -9C -Line cooler was 3C -Small bar cooler was 4C -No signs of pest infestation noted at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AU2UG5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment