INSPECTION REPORT Health Protection 250256

PREMISES NAME La Tandoori Pick & Go Restaurant		Tel: (604) 501-1818 Fax:
PREMISES ADDRESS 105 - 7743 128th St Surrey, BC V3W 1L4		INSPECTION DATE July 20, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Anmol Singh Rai & Jaspal Puri		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Lentil soup in walk-in cooler probed at 19.6C. Lentil soup observed in large deep pot. Operator mentioned it was made the night before and cooled with a cooling rod. Corrective action: Operator voluntarily discarded lentil soup during time of inspection. Potentially hazardous foods left in the danger zone (4 - 60C) for longer than 2 hours are at risk of microbial growth and/or toxin formation which can cause foodborne illness. Ensure large quantities of foods are cooled adequately using one of the following methods. -continuously stirring food to release steam (with an ice rod). -Place food in large shallow containers to allow heat to release faster. -Put food in smaller containers and store in blast freezer. Continuously monitor food temperatures with a probe thermometer to ensure they reach from 60 - 20C in 2 hours or less and then from 20C to 4C in 4 hours or less. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: 1) Vegetable dicer found with dried up food debris. Corrective action: Vegetable slicer was cleaned and sanitized in place using 200ppm QUATS solution by operator. Ensure all equipment is cleaned and sanitized after each use to prevent food debris build up, microbial growth and/or toxin formation which can potentially contaminate foods and cause foodborne illness. 2) Food contact surface sanitizer (QUATS) measured at 0ppm QUATS concentration with test strips. Corrective action: Operator prepared QUATS solution in spray bottle which measured at 200ppm during inspection. Ensure QUATS solution is always prepared fresh to prevent inadequate disinfectant concentrations and to ensure it is always at 200ppm QUATS. Recommended: Operator may ask the supplier to provide test strips to regularly check solution concentration. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Observed during inspection: 1) Temperatures: -Walk-in cooler at 4C -Chest freezer #1 at -18C -Chest freezer #2 in kitchen at -22C -Domestic freezer #1 in storage area at -22C -Domestic freezer #2 in kitchen at -18C Note: Domestic cooler in kitchen area used to store non-potentially hazardous foods measured at 9C with probe thermometers. Operator is aware that cooler is not able to maintain 4C or lower and that potentially hazardous foods cannot be stored in that cooler until it can maintain adequate temperatures. Service conducted on cooler two weeks ago as per operator mentioned. 2) Sanitation: -General sanitation of premises satisfactory. -2-compartment sink available with drain plugs. -Areas around and behind cooking units cleaned daily. -Handsink adequately supplied with soap, paper towel, hot and cold running water. 3) Storage: -Dry storage area kept in sanitary manner. -Pest-proof containers used for all dry storage. -Equipment stored in sanitary manner. -All food is at least 6 inches off the floor. -All food is covered and protected from contamination. -Ready-to-eat items stored away from raw foods. 4) Pests: -No signs of pests during inspection. -Pest management completes monthly checks. 5) Administrative: -Foodsafe Level 1 trained employee on premises during time of inspection. -Operating permit visible during inspection.