INSPECTION REPORT Health Protection YTAN-CURQTK

PREMISES NAME Rasoi Restaurant		Tel: (604) 536-4600 Fax:
PREMISES ADDRESS 1 - 3268 King George Blvd Surrey, BC V4P 1A5		INSPECTION DATE August 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Uday Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Soap dispenser for kitchen hand sink had run out of liquid soap. Corrective Action(s): Staff refilled dispenser at time of inspection. Ensure hand washing facilities are properly supplied at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) An opened tin can of mango pulp was found in one of the prep coolers. 2) Scoops for dry ingredients were stored with handles in direct contact with the dry ingredients. Corrective Action(s): 1) Transfer contents to a food-safe container once tin cans have been opened. 2) Store scoops such that handles do not come into contact with food. Correct by: immediately. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some coolers were missing thermometers or had broken thermometers. Corrective Action(s): Ensure each refrigeration unit is equipped with its own thermometer. Correct by: 1 week Violation Score: 1

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

Comments

- Routine inspection conducted. - Hand washing sink in front server station was properly supplied. - Quats sanitizer solution available at 200 ppm in labelled spray bottles. - High-temperature dishwasher reached 75C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface is required. - All sinks had hot/cold running water and were maintained in sanitary conditions. - Coolers measured 4C or colder. - Freezers measuered -18C or colder. - Hot-holding available at 60C or hotter. - Good food storage practices noted. Raw meat/seafood stored below ready-to-eat items. - Dry storage area satisfactory. - General sanitation satisfactory at time of inspection. All equipment maintained in sanitary conditions. - No signs of pest activity noted at time of inspection.