INSPECTION REPORT Health Protection JCHY-CJBS9U

PREMISES NAME Jaipur Indian Cuisine		Tel: (604) 614-5272 Fax:
PREMISES ADDRESS 8840 120th St Surrey, BC V3V 4B4		INSPECTION DATE September 16, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sukhdev Singh		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle in the cookline measured > 200ppm chlorine. Corrective Action(s): Prepare bleach sanitizer to measure between 100-200ppm chlorine available for all food preparation areas. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed bags of onions stored on the floor. Observed staff peeling onions in the dry storage area with not accessible handwashing station, disinfectant nearby. Corrective Action(s): Bags of onion must be stored at least 6 inches off the floor. Food preparation must be only done in designated food preparation areas not in dry storage area. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed along the walls in the dry storage area. Corrective Action(s): Clean and sanitize the aformentioned areas. Daily cleaning in the dry storage area must be conducted to prevent possible pest harbourage. Corrected by: Sept 30, 2022. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Exhaust hood vent observed to have built-up of grease. Built-up of food debris observed underneath the deep fryer/cookline. Corrective Action(s): Clean and sanitize the aforementioned areas. Exhaust hood vent should be cleaned and sanitized weekly to prevent built-up of grease. Cleaning and sanitizing underneath equipment must be done daily. Deep cleaning to be done weekly to prevent build-up of debris. Corrected by: Sept 30, 2022. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottle at 100ppm in the front servicing area. Low-temperature dishwasher measured at 100ppm chlorine. Prep coolers, stand-up cooler, walk-in coolers measured at 4C or lower. Walk-in freezer measured at -18C. Food observed to be covered in the walk-in cooler and preparation coolers. General sanitation satisfactory. NOTE: Ensure at least one staff at all times must have valid FOODSAFE Level 1 certification at all times within the premises. Ensure daily cleaning and sanitizing of premises to prevent build-up of food debris, grease.