INSPECTION REPORT Health Protection JCHY-CE2QJ8

PREMISES NAME Rana Catering		Tel: (604) 588-7262 Fax:
PREMISES ADDRESS 110 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE May 2, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Batch of Barfi milk-based observed to be stored under room temperature. Corrective Action(s): Store Barfi milk-based in a cooling unit able to hold an air ambient temperature of 4C or lower. No potentially hazardous foods must to out at room temperature for more than 2 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable dicer observed to have built-up of food debris along the blades and top guard. Operator informed that they wash and sanitize before use. Corrective Action(s): All kitchen equipment such as can opener, vegetable dicer, dough mixer must be washed and sanitize after each use. 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

Follow-up inspection conducted today for report#JCHY-CDTUDL. The following violations have been corrected: -Barfi observed to be stored at the most bottom shelf in the front display cooler where it is measured at 3C air ambient temperature. -Can opener blad and dough mixer in sanitary condition. -Chlorine sanitizer spray bottles and sanitizer buckets measured at 200ppm at the front servicing area and back kitchen area. -Handwashing sink at the front servicing area and kitchen area well equipped with hot and cold running water, liquid soap, and paper towels. -Raw meats observed to be stored below all ready-to-eat foods in the walk-in cooler. No ready-to-eat foods observed to be stored in the same chest freezer as raw meat where they may come in direct contact. Walk-in cooler measured at 4C. Chest freezers measured at -18C or lower. -Improvement made in the built-up of food debris underneath the chest freezers and dry storage area. -Under counter prep cooler compartment measured at 4C air ambient temperature. NOTE: Ensure that regular cleaning underneath major equipment are done in accordance to facility's Sanitation Plan. Ensure that all kitchen equipment such as vegetable dicer are cleaned and sanitize after each-use and not before use. Vegetable dicer must be disassembled to be cleaned and sanitized after each-use. Scoops in the dry bins are not in direct contact with dry goods. In-use utensils must be washed and sanitized every 2 hours.