INSPECTION REPORT Health Protection YTAN-BHXUTH

PREMISES NAME Masala India Bistro		Tel: (778) 278-7777 Fax:
PREMISES ADDRESS 20345 Fraser Hwy Langley, BC V3A 4E8		INSPECTION DATE November 15, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Deepak Sharma		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Hot food was cooling in large plastic buckets at room temperature, and no ice wand or ice bath was in use. Corrective Action(s): Food cannot cool quickly enough in large buckets. Use shallow, metal containers or use ice baths/ice wands to rapidly cool food from 60C to 20C within two hours, then from 20C to 4C within the next 4 hours inside the cooler. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Handles of prep cooler require cleaning and sanitizing. Corrective Action(s): Ensure this is done daily. Correct by: Today Violation Score: 3

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

Comments

- Hand washing stations properly supplied - Bleach sanitizer solution available at 200 ppm in bucket for storing wiping cloths - good - Low-temperature chemical dishwasher dispensed 100 ppm chlorine to the rinse cycle, detected at the dish surface - good. Test strips available for monitoring. - Walk-in cooler and prep cooler measured at 4C or colder - Freezers measured at -18C or colder - Accurate thermometers available. Temperature records well maintained. Ensure dates are clearly labelled. - Food storage practices satisfactory - General sanitation satisfactory. Equipment maintained in sanitary conditions. - No signs of pest activity noted at time of inspection. - Reminder that ventilation hood must always be turned on if any cooking is being done under the hood. **Please start a cooling log/time tracking sheet for tracking the cooling of hot food items.