INSPECTION REPORT Health Protection MBEK-C3TUP4

PREMISES NAME Chutney's Indian Grill		Tel: (604) 531-4455 Fax:
PREMISES ADDRESS 125 - 16120 24th Ave Surrey, BC V3Z 8K4		INSPECTION DATE June 9, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kirat Pal		NEXT INSPECTION DATE 1 Month
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 = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No chlorine was detected in rinse residual for low temperatue (chemical) dishwasher. A minimum concentration of 50 ppm chlorine is required for effective sanitizing. Sanitizer concentrate jug was observed to be empty. *CORRECTED* 2. Quaternary ammonium compounds (quats) sanitizer was measured at less than 200 ppm (sanitizing bucket and three compartment sink). *CORRECTED* Corrective Action(s): 1. A new sanitizer concentrate jug was connected to the sanitizer feed line. Dishwasher was primed and measured at 50 ppm chlorine in the rinse residual at the utensil surface. Concentation was tested over multiple cycles (to ensure concentration was maintained). Ensure all equipment and utensils are properly sanitized. 2. Quats sanitizer solution was discarded and refilled at the dispenser (200 ppm). Ensure all surfaces as well as utensils/equipment (manual ware washing) are properly sanitized. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid hand soap dispenser was empty for front hand washing station. *CORRECTED* Corrective Action(s): Liquid hand soap refilled during inspection. Ensure that at all times, all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing. Violation Score: 5

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

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

Comments

Routine inspection conducted: Walk in cooler at 2 degrees C Glass beverage cooler at 2 degrees C Under counter 1-door cooler at 3 degrees C Prep cooler (2-door) at 2 degrees C (above and below) Freezer at -21 degrees C Hot holding internal food temperatures at 60 degrees or more Stored food is covered and raw animal products are not stored above ready-to-eat items. Back area hand sink is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels 3-compartment sink supplied with hot and cold running water and three sink plugs Premises maintained in clean condition; items/equipment organized No signs of pest activity at time of inspection. Temperature logs available and up to date COVID-19 written safety policies/procedures on site Note: 1. Chlorine test strips on site are expired. In addition, no quats test strips are available. Ensure test strips that are within expiry are available on site for both quats and chlorine sanitizers. 2. Temperature and sanitation records: Temperature log does not include small 1-door under counter cooler--please add to checklist. In addition, sanitation records should be maintained for both dishwasher (chlorine) and sanitizer bucket/sink (quats). 3. Monitor condition of cooler/freezer door seals and ensure these areas are regularly cleaned and sanitized. Door seals may require replacement over time. Follow up inspection to be conducted. Contact the Environmental Health Officer if you have any questions or concerns.