INSPECTION REPORT Health Protection JCHY-D4DR6X

PREMISES NAME The Biryani Chef		Tel: (647) 564-0010 Fax:
PREMISES ADDRESS 105 - 2711 192nd St Surrey, BC V3Z 3X1		INSPECTION DATE April 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpreet Singh		NEXT INSPECTION DATE April 17, 2024
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 = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer spray bottle measured < 200ppm. High-temperature dishwasher currently not in operation according to operator. Corrective Action(s): Prepare QUATs sanitizer spray bottle to measure at 200ppm. Temporary use 3-compartment sink method to warewash until high-temperature dishwasher has been serviced. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): HAndwashing sink lack liquid soap. Corrective Action(s): Ensure handwashing sink is well equipped with hot and cold running water, liquid soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Operator informed high-temperature dishwasher is not currently operating. Nozzle of hose at 3-compartment sink is detached. Corrective Action(s): Service the high-temperature dishwasher to measure at least 71C final rinse temperature. Attached nozzle onto hose at 3-compartment sink area. Corrected by: End of April 16, 2024. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. QUATs dispenser at 200ppm. 3-compartment sink available. Prep coolers and stand-up cooler measured at 4C or lower. Stand-up freezer measured at -18C. Hot-holding units measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. Exhaust hood vents observed to be satisfactory. Overall, facility observed to be in sanitary condition.