INSPECTION REPORT Health Protection JCHW-AT4S8R

PREMISES NAME Planet India Restaurant		Tel: (604) 594-6075 Fax: (604) 594-6095
PREMISES ADDRESS 17 - 13775 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE November 14, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maninderjeet Nijjar		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 bus pans of tomato sauce made the previous night were probed at 12C. This is a deviation from the normal practice of preparing sauce in the morning, cooling at room temperature, followed by cooling in shallow containers in the walk-in cooler. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Items were discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Walk-in cooler was at 2C. -Back walk-in cooler was at 4C. Previously belonged to the adjacent unit. -Back walk-in freezer was at -14C. Previously belonged to the adjacent unit. -Both prep coolers were less than 4C. -Chest freezers (back room) were at -15C and -24C. -Upright freezer was at -6C (door was not closed properly). -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Test strips available on-site to verify chlorine concentration. -Bleach sanitizer pails were tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practicing better handwashing practices. -General food storage practices good at the time of inspection. Raw foods stored separately from ready-to-eat foods. Scoops stored in a sanitary manner. Food items stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To recertify, students must either successfully complete a FoodSafe Level 1 course or online refresher course (foodsafe.ca) -Please contact the inspector if you have any questions or concerns.