INSPECTION REPORT Health Protection JELR-CL73MT

PREMISES NAME Connaught Place Restaurant		Tel: (604) 598-1313 Fax:
PREMISES ADDRESS 112 - 1077 56th St Delta, BC V4L 2A2		INSPECTION DATE November 14, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sukhir Singh Bansal		NEXT INSPECTION DATE November 24, 2022
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The commercial dishwasher was run through full cycle many times and the water temperature only reached 56C (measured inside of the machine) which is not hot enough to sanitize dishes. This is a high temp dishwasher and 0ppm chlorine was detected after the final rinse (no sanitizer). Counters and food contact surfaces are washed with soap and bleach mixed together (>400ppm chlorine measured). Corrective Action(s): The dishwasher can be used to wash and rinse dishes but sanitizing must be done by hand until dishwasher is able to sanitize. All dishes and utensils must be 1. washed (with detergent and water), 2. rinsed (with clean water), and 3. sanitized (using 1/2tsp - 1 tsp or 2-5 mL bleach in 1 litre of water or 100ppm chlorine). All counters and food contact surfaces are to be washed and sanitized at start of shift, in middle of shift, and at end of shift. Do not mix detergent and bleach. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There are no paper towels in the women's washroom and paper towels are difficult to dispense from kitchen dispenser. Corrective Action(s): Provide paper towels in working dispensers at all hand washing sinks. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Some bags of flour have damage to the paper packaging. Some canned tomatoes are in badly dented cans. Corrective Action(s): Discard food that may have been contaminated. Store flour in pest proof bins. Do not accept dented canned food and if can is dropped and dented, open and use right away. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Some dirt that appears to be mouse droppings noted on kitchen floor in hard to reach areas, bar floor, and on some dry storage shelves. Corrective Action(s): Immediately clean and sanitize all shelves and surfaces, clean floor including in hard to reach areas, monitor for pests using pest traps. If there is more evidence of pests, contract a licensed pest control expert. Monitor for insect pests as well (silverfish). Check all food and discard any food that may have been contaminated by pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is some food debris noted on floor under counters and cooking equipment and some dirt/droppings noted on floor in dry storage area. Corrective Action(s): Follow a written, routine cleaning schedule. Thoroughly deep clean kitchen as part of your pest control plan. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): The commercial dishwasher may require service. The final sanitizing rinse is to provide a hot water temperature of 82C/ 180F as shown on the gauge and a minimum of 71C/ 160F inside of the machine and as shown on the temperature strip (several left with operator). Violation Score: 3

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

Comments

Routine check. Coolers (large glass door, prep cooler and bar cooler) are at 4 C/40F or colder - good. Kitchen coolers have accurate indicating thermometers. Reviewed procedures for quick cooling hot sauces. Operator advised these are cooked, cooled (in cold ice water bath), stored in cooler at 4 C, and reheated quickly on stove to hot (74C) once only. - good. Hot holding today (butter chicken sauce) >60C after reheating to 74C. Operator advised they have taken Food Safe training. Check date on certificate and take Refresher course to renew the certificate before it expires (these have a 5 year expiry date). Reviewed some receipts for poultry and other food from supplier. Keep receipts for samosas. Chlorine is used to sanitize surfaces but is mixed with detergent (>400ppm chlorine detected in the detergent/water solutions) - see above. Cleaning and pest control - see above. Commercial dishwasher does not have a final hot water sanitizing rinse (water at <71 C/ 160 F - 56C water temperature detected in machine after final rinse). - see above. Signature not required. Copy of report to be emailed to operator.