INSPECTION REPORT Health Protection MBEK-CTNSSY

PREMISES NAME The Great Indian Cuisine		Tel: (778) 918-4528 Fax:
PREMISES ADDRESS 101 - 15953 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE July 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ramesh Singh		NEXT INSPECTION DATE July 14, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored in small sandwich cooler was measured at an internal temperature of 6 degrees C (in food inserts at top and in lower compartment). Note: Ambient temperature of cooler at 6 to 7 degrees C. Temperature logs indicate cooler was at 2 degrees C today. Corrective Action(s): Potentially hazardous food moved to other coolers at 4 degrees C or less. Ensure cold potentially hazardous food is maintained at 4 degrees C or less in order to limit the multiplication of potential disease-causing microorganisms and/or the production of toxins. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Some mildew/biofilm observed on interior surfaces of ice machine. Corrective Action(s): Discard ice. Ensure ice machine is thoroughly cleaned to remove mildew/biofilm and then sanitized to prevent potential contamination of ice. Date to be corrected by: Today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no detectable chlorine residual at the utensil surface. Corrective Action(s): Operator replaced chlorine bucket and primed sanitizer line; however, chlorine residual was again not detected after a few cycles. Operator chose to run sanitizer via the rinse aid line in the interim until dishwasher technician arrives to service dishwasher (technician to arrive later this afternoon). Line was primed and a chlorine sanitizer residual of 100 ppm at the utensil surface was maintained after multiple cycles (minimum required: 50 ppm chlorine). Note: Temperature measured 56 degrees C. Ensure all equipment and utensils are re-washed and sanitized today. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Small sandwich cooler at 6 degrees C. 2. Dishwasher not capable of dispensing correct amount of santiizer via the sanitizer line (temporary adjustment made). Corrective Action(s): Ensure sandwich cooler is capable of maintaining potentially hazardous food at 4 degrees C or less. Have cooler serviced or adjusted as necessary to meet this requirement. Ensure dishwasher is in good working order and capable of providing a chlorine residual of at least 50 ppm at the utensil surface (temporary adjustment made to meet this requirement in the interim until dishwasher is serviced by technician). Date to be corrected by: July 13, 2023. Violation Score: 3

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

Comments

Routine health inspection. Walk-in cooler at 1 degree C. Large sandwich cooler at 2 degrees C (above) and 1 degree C (below). Server station cooler (domestic, under counter) at 1 degree C. Chest freezer at -22 degrees C. Upright freezer at -18 degrees C. Thermometers available for coolers with exception of server station cooler. Obtain thermometer for this cooler. Food is covered. Raw animal products not stored above ready-to-eat foods. Reviewed cooling procedures with operator. It was stated ice wand in use (available). Cooled sauces probed at internal temperature of 4 degrees C or less. Hand sinks (kitchen, server station, washrooms) are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Quats sanitizer available from dispenser (400 ppm) and in labeled spray bottles (front and back areas, 200 ppm). Equipment and utensils stored in sanitary condition, with the exception of the ice machine (see violation 301). Prep sinks and warewashing sinks supplied with hot and cold running water. No signs of pest activity observed at time of inspection. General sanitation satisfactory. Note: Minor cleaning needed on floor of cook line (spilled oil). Temperature logs available. FOODSAFE requirements met at time of inspection. Certificate for operator (on site at time of inspection) is valid to June 20, 2027. Notes: 1. Chlorine and quats test strips are available on site, but are expired. Obtain new test strips that are not expired. 2. Staff/operator unable to locate probe thermometer at time of inspection. Ensure probe thermometer is located or obtained today.