INSPECTION REPORT Health Protection ZDER-B762R6

PREMISES NAME Desi Turka Indian Cuisine		Tel: (604) 553-4511 Fax:
PREMISES ADDRESS 7807 6th St Burnaby, BC V3N 3N1		INSPECTION DATE December 4, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Gurdip Bhachu		NEXT INSPECTION DATE December 18, 2018
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: High (≥30) Total Score = 72

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Large pots of curry cooled after cooking at room temp in cook pot for 4 hours before being put into cooler. Corrective Action(s): Ensure all hot foods requiring cooling is rapidly cooled: 1. With ice wand/cooling wand 2. In ice bath 3. In small, shallow containers. Correction date: immediately Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler noted at 8 C Corrective Action(s): Ensure cooler is maintained at or below 4 C while storing potentially hazardous foods. Repair unit. Owner has contacted technician. Correction date: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Green and red cutting boards are black 2. "Clean" side of dishpit has dirty glassware and the rest of the dishpit has a high pile of dirty dishes on the counter, in the sink and on the floor. 3. Every surface in the kitchen including prep tables, handles and grips has food splatter and debris on it. 4. Ladles used to mix food in pots are stored in a bucket full of dirty water. Corrective Action(s): Ensure all areas of the kitchen are maintained in sanitary condition. Free of splatter and food debris. 1. Cutting boards must be sanitized in between uses. 2. Keep "Clean" side of dishpit free of dirty dishes. 3. All areas where food or food handler has contact must be maintained in sanitary condition. 4. All scoops must be kept in a clean sanitary manner when not used in food. Once dirty it must be cleaned and sanitized in dishpit before the next meal is made. Correction date: immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available during inspection. Corrective Action(s): Ensure 100 - 200 ppm chlorine sanitizer is available with wiping cloths during operation to allow for sanitizing surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Handsink by cook line has no soap or paper towel available. Knobs are covered in dried food debris. 2. Dishpit handsink not in use - water is not supplied. Dirty dishes left in sink. Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel. Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dry food in storage area without lids. Corrective Action(s): Ensure all food is stored off the floor and covered with lid to prevent attracting pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Behind/ under cooking equipment - food debris 2. Commercial ventilation hood - grease build up 3. Shelves, sides of cooler units, inside cooler units, on floor under shelves in walk in coolers and freezers, floor in office, floor under dough mixer, microwave, handles of deep fryer baskets - food debris and splatter Corrective Action(s): Ensure the above is cleaned regularly to prevent build up. Correction date: 1 week Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Both paper towel dispenser in back are not feeding paper towel. Appears to not have enough battery left to operate unit. 2. Dishpit handsink not functioning - knobs are nonfunctional 3. Prep sink pipe under drain leaking when water is turned on 4. Prep cooler noted at 8 C Corrective Action(s): Ensure all equipment is functioning properly in facility: 1. All paper towels dispensers must be able to dispense paper towel when needed. Repair, replace batteries. 2. All handsinks must be able to supply hot and cold water when required. Repair sink. 3. All piping must function without leaking. Repair/replace leaking pipe. 4. All coolers must be able to be maintained at 4 C or less. Correction date: 2 weeks Violation Score: 9

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

Comments

Routine: -Temperatures satisfactory: 1. Prep cooler: 8 C **** (violation noted above) 2. Walk in cooler: 3 C 3. Beverage cooler: 4 C 4. Walk in freezer: -15 C 5. Hot holding (buffet) not in use during inspection -Low temp dishwasher noted: 50 ppm chlorine at the plate -Sanitizer not available (violation noted above) -Discussed cooling practices - recommended rapid cooling in prep sink ice bath and ice wand. -No signs of pest activity noted during inspection.