INSPECTION REPORT Health Protection VCHN-CWJQ7U

PREMISES NAME Happy Singh Street Eats		Tel: (778) 578-6666 Fax:
PREMISES ADDRESS 8821 120th St Delta, BC V4C 6R6		INSPECTION DATE October 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Maninder Singh		NEXT INSPECTION DATE October 19, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no quats sanitizer solution available for use in the dessert/bar and bhatura/jalebi areas. All 3 spray bottles in the kitchen 0ppm quats. Corrective Action(s): Manager has prepared a 100ppm bleach sanitizer solution for use in spray bottles. . Note: label all spray bottle identifying contents. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Buffet line designated hand sink not provided with liquid soap. Bhatura/jalebi station hand sink hot water tap not in good working order. Corrective Action(s): Ensure the buffet line designated hand sink is provided with liquid soap and paper towels at all times. Note: the current location of the paper towel dispenser is not adequate, there is potential for food contamination. Place paper towels in a holder on the ledge above the hand sink. Service the bhatura/jalebi station hand sink. In the interim, hand washing to be done at the dessert/bar. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: At the time of inspection: - 2 uncovered trays of food products observed stored on the floor in the walk in cooler. - Uncovered food products observed in the lower section of the preparation cooler in the kitchen. - Scoops and other dispensing utensils observed stored inside dry products. - Opened dry products not transferred to food containers with tight fitting lids. Corrective Action(s): Ensure all food is protected from contamination at all times. Store all food products off the floor, cover foods adequately, store scoops and other dispensing utensils outside of dry products and transfer opened dry products to food grade containers with tight fitting lids. Correct immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - No sanitizer solution hooked up at the back area chemical dispensing station. 200ppm quats not being dispensed from the dispensign station in the dishwashing area. - Bhatura/jalebi area hand wash station hot water tap not in good working order. Corrective Action(s): Manager has prepared a 100ppm bleach sanitizer solution for use in spray bottles. . Install a sanitizer solution at the back area chemical dispensing station. Service the quats dispenser at the dishwashing area chemical dispensing station. . Obtain test strips to verify quats concentration. . Service the bhatura/jalebi hand sink hot water tap. Ensure hand sink is provided with hot and cold running water. . Correct immediately. Violation Score: 9

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

Comments

Routine inspection: Dessert/Bar: Hand sink provided with liquid soap and paper towels. Preparation cooler inserts and lower section at 4 degrees C. Under the counter cooler at 4 degrees C. Bar glass washer has been changed over from iodine to chlorine. Bar glass washer registered 50ppm chlorine during the final rinse cycle. Bhatura/jabeli counter: Preparation cooler inserts at or below 4 degrees C. Display cooler at 3 degrees C. Display freezer at ~ -15 degrees C. Monitor and ensure -18 degrees C or less. Main serving area/buffet line: All hot holding at or above 60 degrees C. Left preparation cooler using ice to supplement cold holding, inserts at or below 4 degrees C. Right preparation cooler inserts and lower section at or below 4 degrees C. Kitchen: Hand sinks provided with liquid soap and paper towels. Dishwasher registers 50ppm chlorine during the final rinse cycle. Walk in cooler at or below 4 degrees C. Back walk in cooler at or below 4 degrees C. Back walk in freezer at -13 degrees C. Monitor and ensure -18 degrees C or less. Other: Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection.