INSPECTION REPORT Health Protection 239410

PREMISES NAME Tasty Planet Indian Cuisine		Tel: (604) 521-8485 Fax:
PREMISES ADDRESS 7892 6th St Burnaby, BC V3N 3N3		INSPECTION DATE June 17, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mahesh Mahesh		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Remove all pans/pots that do not fit into the 3-compartment sink for dishwashing (eg) 21 inch pans. The largest equipment requiring washing must fit into each of the 3 Compartments. Date To Be Corrected By: Today - The 7 ft prep table in the center has holes in it + is too long. Replace it with a shorter table (~ 5 ft). Date To Be Corrected By: 1 wk - Remove the wooden 'hang' piece that's between the front + back kitchen. Date To Be Corrected By: today Corrective Action(s): Violation Score: 3

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

Comments

Ownership Change: * Submit a revised floor plan to me * Date To Be Corrected By: June 23 Notes: - Front prep Cooler temperature 3 deg.C - Upright Cooler in the back was at 2 deg.C - Sliding door cooler was at 1 deg.C; drink cooler was at 1 deg.C - Chest freezer temperature was -19 deg.C - handsinks are fully equipped - 200ppm bleach available for sanitizing (2mL bleach in 1L water) - 2 comp. sink is equipped with soap + paper towels. - permit fee received in the amount of $125 (#007) - Operator has FS level 1 Certification - FSP + SP submitted Covid Precautions: (1) Revise Covid Safety plan as discussed. Keep a copy on-site. (2) Post occupancy limit on front door. (3) Remove one of the tables as discussed. (4) Develop Health check system for staff. * 2m markers provided on the floor. * mask signage posted on the door. * max of 6 ppl to a table. There will only be one table for guests to dine. * Bleach used to clean high touch surfaces. Use 500ppm bleach (10mL in 1L Water). No objections to licensing + operation.