INSPECTION REPORT Health Protection PKUR-CNTT8F

PREMISES NAME White Rock Indian Flavours Ltd		Tel: (604) 763-8260 Fax:
PREMISES ADDRESS 15240 Russell Ave White Rock, BC V4B 2P6		INSPECTION DATE February 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jasapal Singh		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered at 0 ppm for chlorine during the final rinse. Corrective Action(s): Operator primed the dishwasher and it registered around 100 ppm for chlorine during the final rinse. Ensure sanitizer concentrations are checked daily and after sanitizer containers are replaced. Note, this is a repeat violation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the spaces between equipment and behind and underneath equipment. Corrective Action(s): Ensure all areas of the premise are cleaned routinely so they are free of food debris, dust and grease. Correct by Feb 21, 2023. Violation Score: 3

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

Comments

Routine Inspection -Hand washing sink equipped with hot/cold running water, liquid soap and single use towels. -Standing cooler at 4 C or below and meat stored in a dripless tray at the bottom shelf - good. -Two door undercounter cooler at 7 C - cooler was accidentally unplugged - operator plugged it back in at the time of inspection. Ensure temperature drops to 4 C or below within the next hour. -Standing cooler with beverages at 4 C or below. -Standing cooler with milk jugs at 6 C - ensure the temperature drops to below 4 C within the next hour. -No hot holding at the time of inspection. -Rice that is cooked in advanced - ensure it is cooled from 60 C to 20 C within 2 hours and then refrigerated. Recommend dividing rice into shallow pans. -Standing freezer by back door at -20 C. -Chest freezer at -14 C. -Two door freezer in hall at -12 C. *Freezers must be at -18 C or below. -Surface sanitizer (chlorine bleach at 200 ppm) available - ensure all surfaces are sanitized before use and after use. Prep counter/board used for naan must be sanitized after using it for grocery delivery. *Close back door fully after using. -No signs of pest activity. -Permit to Operate posted.