INSPECTION REPORT Health Protection JCHY-CDTUDL

PREMISES NAME Rana Catering		Tel: (604) 588-7262 Fax:
PREMISES ADDRESS 110 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE April 25, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 02, 2022
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 = 71

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Barfi observed to be stored in display cooler shelf measured at 17C air ambient temperature for 2 days. Veggie ball, cheese ball, cartoon milk, tartar sauce, 3 buckets of tofu observed to be stored in the undercounter prep cooler compartment measured at 14C air ambient temperature. Corrective Action(s): Discard the aforementioned items. All potentially hazardous foods must be stored at 4C or lower. Do not use the under counter prep cooler compartment in the kitchen until it is able to hold an air ambient temperature of 4C or lower. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener blade, vegetable dicer blade, and dough mixer observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the aforementioned items. All kitchen equipment must be cleaned and sanitized after each-use. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No prepared chlorine sanitizer spray bottles and/or sanitizer bucket available for the front servicing and back kitchen areas. In use kitchen utensils (dough roller, knivies, pots and pans, etc.) are washed and sanitized daily. Corrective Action(s): Prepare chlorine sanitizer spray bottles and/or sanitizer bucket measured at 100-200ppm to ensure proper sanitization of food contact surfaces. All in-use kitchen utensils must be washed and sanitized every 2 hours to prevent pathogenic growth. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwashing sink observed to lack paper towels. Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels to ensure proper hand hygiene of staff. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bucket of raw chicken observed to be stored directly on top of cabbages in the walk-in cooler. Bags of ice observed to be stored with raw frozen meat in the chest freezer that are in direct contact. Corrective Action(s): Store raw chicken below cabbage or any ready-to-eat foods. Store bags of ice separate from bags of raw frozen meat in the chest freezer. Corrected by: May 2, 2022. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of food debris observed underneath the chest freezers and dry storage area. Corrective Action(s): Clean and sanitize the aforementioned items to prevent possible pest harbourage. Corrected by: May 2, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter prep cooler compartment in the kitchen observed to measure at 14C air ambient temperature. Corrective Action(s): Service the aforementioned cooling unit to hold an air ambient temperature of 4C or lower. Do not use the under compartment prep cooling unit to store any potentially hazardous foods until it is able to hold an air ambient temperature of 4C or lower. Corrected by: May 2, 2022. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sink in the kitchen well equipped with hot and cold running water, liquid soap, and paper towels. High-temperature dishwasher measured at 50ppm chlorine final rinse. 2-compartment sink available. Walk-in cooler and upper compartment of prep cooler measured at 4C or lower. Chest freezers measured at -18C or lower. Deep fryer measured at 107C surface temperature. Operator informed that deep frying oil is changed once every 2 days. Chole bhuture measured at 74C internal temperature once made. Operator informed that chole buture are made to order.