INSPECTION REPORT Health Protection SDHI-CP2V7T

PREMISES NAME Delight Indian Bistro		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE February 14, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ranjit 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat on skewers observed stored on a rack above ready-to-eat prepared fried food items. Staff moved the raw meat to the lower shelf during inspection. 2. Ice scoop observed stored in the ice in the ice machine. Staff moved the ice scoop during inspection. Corrective Action(s): Ensure all food is protected from potential contamination by storing raw meats away from ready-to-eat foods. Store raw meats in seperate areas of the walk-in cooler (i.e. on bottom shelves). Store the ice scoop in a container outside the ice machine in a sanitary manner. Do not store the ice scoop inside the ice as the handle can potentially contaminate the ice. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Brush used to spread butter on prepared kebabs observed with broken bristles. Staff discarded the brush during inspection. Corrective Action(s): Broken equipment may physically contaminate food and is not easy to clean and sanitize. Ensure all utensils and equipment are made of suitable material which is not broken to prevent potential physical contamination of food and to easily clean and sanitize equipment between uses. 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 #1 (prepared foods) at 3'C - Walk-in cooler #2 (beverage cooler) at 2'C - Walk-in freezer at -20'C - Hot-holding units measured at or above 60'C - All preparation coolers at or below 3'C - Bar coolers at or below 4'C - All food stored covered and at least 6 inches off the floor - General sanitation of premise is good during inspection - Hand washing stations are observed unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Low-temperature chemical dishwasher measured at 50 ppm chlorine concentration with test strip - Glasswasher measured at 12.5 ppm iodine with test strip - Chlorine test strips are available on site - Dishwasher and temperature logs are maintained - good! - Bleach sanitizer in spray bottles (X4) tested at 200 ppm chlorine concentration with test strip - Equipment stored in sanitary manner - Chemicals are stored away from food - No signs of pests during inspection - Staff washroom maintained in a sanitary condition - FOODSAFE Level 1 trained staff available on site during inspection - Permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.