INSPECTION REPORT Health Protection JCHY-CDPSXT

PREMISES NAME Namdhari's Punjabi Spice		Tel: (604) 783-1254 Fax:
PREMISES ADDRESS 101 - 9172 120th St Surrey, BC V3V 4B5		INSPECTION DATE April 21, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Saminder Singh		NEXT INSPECTION DATE April 25, 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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following potentially hazardous foods observed to be stored under room temperature for less than 2 hours: -Container of yogurt measured at 10.9C. -Tumeric sauce measured at 18.6C. -Burger condiments measured at 16.7C. -Boiled potatos measured at 12.8C. -Potato mix measured at 12.8C. -3 large containers of noodles measured at 6.3C. Pictures Taken. Corrective Action(s): Store all aforementioned items in a cooler able to hold an air ambient temperature of 4C or lower. All potentially hazardous food must not be stored at room temperature for more than 2 hours. Burger condiments or any potentially hazardous foods used for the lunch rush sitting out at room temperature must be discarded after 2 hours. Potentially hazardous foods prepared at room temperature must be prepared within 2 hours prior to refrigeration or cooking. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach spray bottle (i.e.: Chlorine-based solution) measured greater than 200ppm as it bleached out the chlorine test-strip when inspector measured the concentration. Corrective Action(s): Prepare a bleach spray bottle to measure at 100-200ppm chlorine. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handsink beside the 2-compartment sink was obstructed with kitchen utensils. Corrective Action(s): Ensure all handsinks are unobstructed and well equipped with hot and cold running water, liquid soap, and paper towels to ensure proper hand hygiene of staff. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed several containers in the stand-up cooler without any lids and exposed tofu without food-grade plastic wrap. Observed scoops stored inside food containers (e.g.: curry sauce, dry bins). Corrective Action(s): Ensure all food containers and food are covered with lids or wrapped with food-grade wrap. Store all scoops outside of food containers. Corrected by: April 25, 2022. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed to be underneath 3-compartment sink, front countertop of prepackaged chips, and dry storage area/racks. Corrective Action(s): Clean and sanitize underneath the aforementioned items. Corrected by: April 25, 2022. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitiation of the premise is very poor. Observed grease build-up along the cooling unit handles, within the shelving units of cooling units, interior and exterior of the microwave, exterior of food storage containers, flooring throughout the facility, underneath all major equipment. Corrective Action(s): Clean and sanitize the aforementioned items. Review and follow the premise's Sanitiation Plan. Cleaning and sanitizing of premises must be done daily and throughout the day. Corrected by: April 25, 2022. Violation Score: 15

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. 3-compartment sink available for warewashing. 2-compartment sink available. Prep cooler and stand-up cooler measured at 4C or lower. Stand-up freezer and chest freezer measured at -18C or lower. Hot-holding unit not in use at the time of inspection. NOTE: Ensure at least one staff with FOODSAFE Level 1 certification is on-site at all times.