INSPECTION REPORT Health Protection JCHY-CFSRYV

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE June 27, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE July 04, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 63

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener blade and vegetable dicer blade and guard observed to have built-up of food debris. Corrective Action(s): Dissemble aforementioned items, clean and sanitize. Can opner blade and vegetable dicer 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): High-temperature dishwasher measured at 57.7C final rinse temperature. Glasswasher measured at 0ppm chlorine. Corrective Action(s): Service the high-temperature dishwasher to measure at 71C final rinse temperature and glasswasher to measure at 50-200ppm chlorine. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 out of 3 handwashing sinks in the kitchen area lack liquid soap. Corrective Action(s): Ensure all handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. Ensure all handwashing sink are unobstructed to ensure staff hand hygiene. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Various sauces in the walk-in cooler and walk-in freezer uncovered and stored on the floor. Observed single-use cups as scoops for golgappa sauce and yogurt. Observed dry spices being stored without lids and scoops inside dry goods bins. Ice scoop observed to be stored in the ice machine. Corrective Action(s): Ensure all food (i.e.: sauces and spices) are covered. Do not use single-use cups as scoops. Use scoops with handle where it will not come in direct contact to food. Ensure all scoops are stored outside of food (i.e.: ice machine and dry goods bins. Corrected by: July 4, 2022. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of food debris and dust observed underneath and/or on the following areas: -Stand-up cooler fan guard. -Dry Storage Area shelving units. -Stainless steel worktables. -In preparation cooler shelving units. Corrective Action(s): Clean and sanitize aforementioned areas. Review facility's Sanitation Plan and ensure daily/regular cleaning and sanitization of premises are conducted. Corrected by: July 4, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice cream freezer measured at -4C air ambient temperature. Ice machine lids observed to be hanging loose with tape. High-temperature dishwasher measured at 57.7C final rinse. Glasswasher measured at 0ppm chlorine. Soap dispenser in the 2 handwashing sinks in the kitchen observed to lack liquid soap. Corrective Action(s): Service the following items: -Ice machine lid to be secure on the machine. -Ice cream freezer to measure at -18C or lower. -Glasswasher measured at 50-200ppm chlorine. Corrected at the time of inspection. -Soap dispenser stocked with hand soap. Corrected by: July 4, 2022. -High-temperature dishwasher measured at 71C or higher. Corrected at the time of inspection. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on-site with valid FOODSAFE Level 1 certificate. Corrective Action(s): Ensure at least one staff with valid FOODSAFE Level 1 certificate is on-site at all times. Corrected by: Immediately. Violation Score: 1

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

Comments

Routine Inspection conducted today. QUATs dispenser and sanitizer bottles measured at 200ppm. Prep coolers and under counter coolers measured at 4C or lower. Walk-in freezer measured at -18C. NOTE: Ensure to close all cooling units to maintain proper regulatory temperatures. Purchase cooling wands to ensure proper cooling of several large batches of food. Do not use vinegar to sanitize utensils. Use only approved food-grade sanitizer to sanitize utensils such as QUATs or bleach. ANy changes to the floorplan, services, or menu, facility must contact inspector for health approval.