INSPECTION REPORT Health Protection DSEA-CWVVPQ

PREMISES NAME Indian Courtyard Restaurant		Tel: (604) 614-4533 Fax:
PREMISES ADDRESS 609 12th St New Westminster, BC V3M 4J3		INSPECTION DATE October 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Virender Singh		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice hot holding measured 50C internal in hot holder. Machine kept tripping the hot hold switch and operator was manually turning on the machine periodically Corrective Action(s): Rice discarded This is not an appropriate way to use the hot holder or to maintain foods >60C. Operator replaced the hot holder at the time of inspection Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Left side prep cooler found to have roti dough stored below containers of raw chicken. roti dough is taken out of cooler and repeatedly put on cooked roti/naan area throughout the day Corrective Action(s): To prevent cross contamination, do not store roti dough under the raw chicken container. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C), prep coolers (left 0C right 2C), glassdoor cooler (3C), and front area mini cooler (4C) measured < 4 degrees C =Kitchen chest freezer (-18C) and storage room chest freezer (-20C) measured < -18 degrees C =Rice hot holding (50C) measured < 60 degrees C, refer to violation above =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available in spray bottles =General sanitation was satisfactory at the time of inspection, though some cleaning is required in the storage room and around the food pass through. =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; operator FOODSAFE certification equivalent verified to be valid (expires October 2024) =Permit posted in a conspicuous location