INSPECTION REPORT Health Protection SDHI-CERSYC

PREMISES NAME Chutney's Indian Grill		Tel: (604) 531-4455 Fax:
PREMISES ADDRESS 125 - 16120 24th Ave Surrey, BC V3Z 8K4		INSPECTION DATE May 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kirat Pal		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich cooler measured at 10'C with probe thermometer during time of inspection. Operator stated that cooler door was opened frequently during lunch rush. Temperature log is maintained. Temperature of the cooler was measured below 4'C at 10:30am this morning. Temperatures are checked every 3 hours. All foods in cooler were stored in the cooler for <2 hours. All potentially hazardous foods were moved to a functioning cooler (at 4'C or lower) during time of inspection. Corrective Action(s): Ensure cooler doors are closed properly and refrain from opening the cooler door frequently to prevent temperature increase above 4'C. Any potentially hazardous foods stored above 4'C or below 60'C for longer than 4 hours must be discarded. Store all potentially hazardous foods in working coolers (at 4'C or lower) until the sandwich cooler is verified to be functioning by the health inspector to prevent time-temperature abuse and bacterial growth. Insert sauces and condiments may be stored at room temperature for no longer than 4 hours, after which time they must be discarded (or as per approved food safety plan). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw frozen chicken in a large container observed uncovered in the walk in cooler. Operator placed plastic wrap over the container during time of inspection. Corrective Action(s): Cover all foods to prevent contamination between raw and ready-to-eat foods. Ensure all foods are stored covered with food grade containers/wrapping. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sandwich cooler at front service area not able to maintain 4'C or lower. Operator moved all potentially hazardous food to a functioning cooler at 4'C or lower during time of inspection. Operator adjusted temperature during time of inspection. Corrective Action(s): Repair/adjust the cooler to ensure the top inserts and the bottom are able to maintain 4'C or lower at all times. Do not store any potentially hazardous foods in the bottom of the cooler until verified to be functioning by the health inspector. To be corrected by: May 26, 2022 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 4'C - Under-counter cooler (below grill) at 4'C - Beverage cooler at 3'C - 2-door stainless steel freezer at -19'C - Hot-holding units measured at or above 60'C - Temperature log is maintained - Food (sauces and condiments) in sandwich cooler inserts is discarded every 4 hours as stated by staff - General sanitation of premise satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer measured at 200 ppm QUATS concentration with test strip - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - Chlorine test strips available on site stored next to dishwasher - good! - 3-compartment sink available on site with drain plugs and QUATS solution - Ventilation hood kept in good sanitary condition - All food stored at least 6 inches off the floor - First-in-first-out method implemented (time stamps available on food containers) - No signs of pests during time of inspection - FOODSAFE Level 1 trained staff available on site - Operating permit visible in conspicuous location *REMINDER: glove use is not a replacement for handwashing. Ensure staff is washing hands frequently and adequately using hot and cold running water, liquid soap and paper towel after each time gloves are changed and in between tasks. Please contact the health inspector for any questions or concerns.