INSPECTION REPORT Health Protection MLOO-CPNUBJ

PREMISES NAME Masala India Bistro		Tel: (778) 278-7777 Fax:
PREMISES ADDRESS 20345 Fraser Hwy Langley, BC V3A 4E8		INSPECTION DATE March 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Deepak Sharma		NEXT INSPECTION DATE March 13, 2023
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bucket of bleach sanitizer measured 0 ppm. Corrective Action(s): Prepare fresh bleach sanitizer. Do this regularly to maintain concentration between 100-200 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple containers of food were not covered in the walk-in cooler. One container of cooked lamb stored next to buckets of raw fish. Corrective Action(s): Cover food with lid to protect it from contamination. Store cooked food above raw food or on separate shelving. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen fan has dust and debris. Area near back door has accumulation of debris and a few old rodent droppings. Corrective Action(s): Clean all noted areas. Correct by: Mar 13, 2023 Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - All coolers are ≤ 4°C, all freezers are ≤ -18°C - Low temperature dishwasher is available. 100 ppm bleach residual detected. - 200 ppm bleach sanitizer is available (after correction) - Premises is well lit - Permit is posted Note: - Restart the temperature logs. Ensure each sheet is labelled with the month. - Keep a copy of all FOODSAFE certificates on-site. At least one other staff certified in FOODSAFE must be present when the owner is not.