INSPECTION REPORT Health Protection JCHY-CMYTDZ

PREMISES NAME Namdhari's Punjabi Spice		Tel: (604) 783-1254 Fax:
PREMISES ADDRESS 101 - 9172 120th St Surrey, BC V3V 4B5		INSPECTION DATE January 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Saminder 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed underneath the undercounter cooler. Blender base observed to have built-up of mold and debris. Operator informed that they have purchase new one and will throw the moldy blender away. Corrective Action(s): Clean and sanitize the aformentioned area. Ensure daily cleaning is conducted within the premise to prevent build-up of food debris and grease. Remove blender with mold and purchase new so that it can be cleaned and sanitized properly. Violation Score: 9

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottle at 200ppm. 3-compartment sink available for manual warewashing. Bleach available on-site. Prep cooler and stand-up cooler measured at 4C. Stand-up freezer measured at -18C. NOTE: Ensure at least one staff has valid FOODSAFE Level 1 certificate at all times within premises. Enroll cook into FOODSAFE Level 1 course as only one staff on-site has valid FOODSAFE Level Ensure that no potentially hazardous foods are stored at room temperature. All burger condiments must be used up within 4 hours after which must be discarded. Ensure chlorine sanitizer bottle is available at all times within the premises. Chopped vegetables observed at room temperature. Operator informed that they are using them in preparing food. At the time of inspection noted a chest freezer at the front and under counter cooler in the back was turned off with not food. Turn on the units.