INSPECTION REPORT Health Protection SDHI-CKJVF4

PREMISES NAME Delight Indian Bistro		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE October 25, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ranjit Singh		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site has FOODSAFE Level 1 training or equivalent. Staff stated that he will be taking the course this week. Corrective Action(s): Submit proof of FOODSAFE Level 1 training for one staff member on site to the health inspector within 2 weeks. To be corrected: 2 weeks Violation Score: 1

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

Comments

Follow-up Inspection Conducted Observations: - Walk-in coolers at or below 4'C - *NOTE: temperature log is maintained only up to Oct 21, 2022. Ensure temperature log is maintained daily - General sanitation of premise has improved significantly. Inside of all coolers, door handles and dishwashing area has been cleaned to remove food debris and grease - *REMINDER: clean the wall behind the dishwasher to remove food debris and maintain the premise in a sanitary manner - All hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 50 ppm chlorine concentration with test strip - Bleach sanitizer in labelled spray bottles (X3) measured at 200 ppm bleach concentration with test strip - good! - No signs of pests during inspection - *NOTE: suggested to staff to obtain ice wands to cool large portions of food (curries) from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours Notes: - Operator to submit FOODSAFE certificate for staff member on site - Inspection report will be emailed to the operator Please contact the health inspector if there are any changes to the floor plan, layout, menu and/or business operations. Contact the health inspector if you have any questions or concerns.