INSPECTION REPORT Health Protection TGIL-C9ZNN4

PREMISES NAME Khana Peena Lounge		Tel: Fax:
PREMISES ADDRESS 103 - 12736 80th Ave Surrey, BC V3W 3A7		INSPECTION DATE December 23, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manpreet Singh		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # TGIL-C9WTTG of Dec-21-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: **REPEATED VIOLATION** The facility was using two compartment sink to wash small dishes. No drain plugs were available to carry out sanitation step in the sink. Staff couldn't find the drain plugs during inspection. Correction: Ensure that all equipment, food contact surfaces and utensils are washed and sanitized properly to kill any pathogens present on the surface that could cause food contamination and/or food borne illness. If drain plugs are misplaced or lost, replace them with new drain plugs. TO BE CORRECTED BY - Immediately Code 401 noted on Routine inspection # TGIL-C9WTTG of Dec-21-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: **REPEATED VIOLATION** 1. The facility has one handwash station in place. The hot water tap was broken and no hot water was available at the handwash station. No paper towels were observed at the handwash station. 2. The operator stated that they use 3 compartment sink for handwashing too. However, no liquid soap or paper towels were observed in that area. Correction: Ensure that the hand wash station has adequate supply of hot and cold running water, liquid soap and paper towels. 1. Repair the tap to ensure that hot water is available to staff for handwashing purposes. 2. If 3 compartment sink is used for handwashing, provide liquid soap and paper towels in that area. TO BE CORRECTED BY - Immediately

Comments

Follow-up inspection conducted to routine inspection (report #TGIL-C9WTTG) and the following observations were made: - Handwash station was repaired and had adequate supply of hot and cold running water, liquid soap and single use paper towels. - Liquid soap and single use paper towels were also available near 3 compartment dishwashing sink for staff hand washing. - New drain plugs were bought and used at 2 compartment dishwashing sink. Operator demonstrated proper 2 compartment dishwashing method. - All the food products were stored 6" off the floor. - Personal items were kept in designated area away from food preparation area. - Walk-in cooler was recorded at a temperature of 4C. - Storage room for take-out containers was cleaned and re-organized. - Dry storage room was cleaned of any food debris. - Floors, walls, corners were cleaned but still had some food debris. - Overall, huge improvement noticed in terms of cleaning and sanitation. Reminder: - Regularly clean all the floors, walls, food contact surfaces & hard to reach area to prevent build-up of food debris and dirt. - Ensure that handwash station is available to staff at all times.