INSPECTION REPORT Health Protection JCHW-BSUSCZ

PREMISES NAME The Great Indian Cuisine		Tel: (778) 918-4528 Fax:
PREMISES ADDRESS 101 - 15953 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE August 26, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ramesh Singh		NEXT INSPECTION DATE September 10, 2020
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw chicken and raw shelled eggs were stored above ready-to-eat foods. 2) Samosa dough were covered with a garbage bag. 3) Tomato sauce was stored in an opened can. 4) Scoops were stored inside dry ingredient containers. Corrective Action(s): 1) Re-organize cooler and ensure raw meats and raw shelled eggs are stored below ready-to-eat foods to prevent potential contamination of foods. 2) Foods are only to be stored in/covered with food grade materials to prevent potential contamination of foods. Samosa dough was discarded at the time of inspection. 3) Once canned food items are opened, the contents must be transferred to food grade containers to prevent potential contamination of foods. Sauce was transferred to a food grade container at the time of inspection. 4) Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Container scoops were removed at the time of inspection. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Kitchen prep coolers were at 4C (top and bottom). -Bar area coolers are only used for the storage of non-potentially hazardous foods (juice, soda, water). -Chest freezer was at -20C. -Upright freezer was at -18C. -Cooked sauces cooled properly using a mixing wand. Sauces were at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Quats sanitizer spray bottles labelled and tested at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. If staff are wearing gloves, ensure they are changed when they become contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until July 19, 2023 and January 24, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19 Safety Plan must be completed and posted in the facility. Plan must be accessible to any staff, individuals who come on-site for work, and customers who request to review it.