INSPECTION REPORT Health Protection SDHI-CCB2R6

PREMISES NAME The Biryani Chef		Tel: (647) 564-0010 Fax:
PREMISES ADDRESS 105 - 2711 192nd St Surrey, BC V3Z 3X1		INSPECTION DATE March 7, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gurpreet Singh		NEXT INSPECTION DATE March 14, 2022
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] No Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Marinated chicken observed stored at room temperature. Staff stated that it was prepared < 2 hours ago and stored the chicken in the cooler immediately. Corrective Action(s): Ensure all prepared potentially hazardous foods are stored immediately in a cooler at 4'C or lower or cooked to an internal temperature of 74'C to prevent microbial growth and/or toxin production in food and to prevent foodborne illness. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple foods in the hot-holding units in front of the cooking line were probed at 24-40'C (cooked lentil soup, chicken curries, mixed vegetable dishes. Dishes were made more than 5 hours ago. Six inserts of food were voluntarily discarded by staff during time of inspection. Corrective Action(s): Ensure all potentially hazardous foods in hot-holding units are measured at 60'C internal temperature at all times. Monitor the internal temperature of the food with a probe thermometer and adjust the hot-holding unit accordingly (as per approved food safety plan). Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed wearing gloves but not changing gloves frequently enough to prevent cross-contamination. Staff observed wearing gloves, washing dishes, preparing food and picking up items off the floor with the same pair of gloves. Proper glove etiquette was discussed with the manager during time of inspection. Corrective Action(s): Ensure all staff is trained on proper glove etiquette (changing gloves frequently and washing hands before and after gloves are changed). Glove use must not replace proper hand hygiene. Ensure staff is frequently washing their hands with hot and cold running water, liquid soap and paper towel, especially when changing tasks. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Two dented cans of soya chops (850gX2 cans) observed in the storage area. Staff moved the cans to the back to be returned. 2. Open can of tomato sauce observed in the stainless steel 2-door stand up cooler at the front. Staff voluntarily discarded the tomato sauce during inspection. Corrective Action(s): 1. All food items and packaging must be inspected upon receiving (as per approved food safety plan) to check for imperfections in packaging and dents in cans prior to storage. Dents in cans can expose the foods to oxygen which can lead to microbial growth and/or toxin production and can cause foodborne illness. 2. All opened cans of foods must be transfered to food grade material containers and stored at 4'C or lower. Opened cans of food left in the original can may cause metal/chemical leaching into food and can cause foodborne illness. Violation Score: 9 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature logs are observed not maintained. Corrective Action(s): Ensure temperature logs are maintained (as per approved food safety plan) for all hot and cold holding units to monitor any deviations from required temperatures, prevent food spoilage and encourage safe food handling practices. Ensure all staff is trained on how to check the temperatures of all cold and hot holding units and how to record the temperatures. To be corrected by: March 14, 2022 Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot-holding unit in front of the cooking line is not able to maintain 60'C. Staff is not trained on how to use the hot-holding unit so that the temperature is at 60'C or lower. Corrective Action(s): Food must not be stored in this hot-holding unit until it is verified to be able to maintain 60'C or higher by the health inspector. The unit must be repaired and staff must be trained on how to adequately use the unit to adjust the temperature correctly. Temperatures of hot-held foods must be checked throughout the day with a stem thermometer. To be corrected by: March 14, 2022 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - 2-door stand up cooler at 4'C - 2-door stand up freezer at -19'C - Under-counter prep cooler in front of cooking line at 4'C - Sandwich cooler at front at 4'C - Beverage cooler at front at 4'C 2. Sanitation: - General sanitation of premise satisfactory - Hand washing station supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer in spray bottles measured at 200 ppm QUATS concentration - High-temperature dishwasher measured at 75.6'C (final rinse temperature) - 3-compartment sink available with drain plugs - No signs of pests during time of inspection 3. Storage: - Chemicals are stored away from food - Raw meats stored separate from ready to eat foods Reminder: ensure all opened packages of dry food items are transferred to food grade sealable containers to prevent potential pest entry and other contamination 4. Administration: - FOODSAFE Level 1 trained staff available on site - staff to email a copy of their certificate to the health inspector - Health permit available on site Reminder: ensure the health permit is posted in a conspicuous location on site at all times Notes: - No signature require due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.