INSPECTION REPORT Health Protection MBEK-B8NU4X

PREMISES NAME Chutney's Indian Grill		Tel: (604) 531-4455 Fax:
PREMISES ADDRESS 125 - 16120 24th Ave Surrey, BC V3Z 8K4		INSPECTION DATE January 22, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Kirat Pal		NEXT INSPECTION DATE 6 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 = 9

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A 12 qt. container of cooked chickpeas was observed in the walk in cooler and measured at an internal food temperature of 8 degrees C. Container was labeled "J-21." It was stated that chickpeas were cooked last night, allowed to cool for two hours in a shallow pan, then transferred to 12 qt. container. Corrective Action(s): Chickpeas discarded by operator. Ensure that all foods cool from an internal temperature of 60 degrees to 20 degrees C within 2 hours, then 20 degrees C to 4 degrees C within 4 hours. The following are examples of methods that may be employed to facilitate with rapid cooling: ice water bath with stirring, ice wands, using shallow pans, adding ice to food. If food is allowed to cool in shallow containers in the walk in cooler, ensure that internal food temperature reaches 4 degrees C before transferring to a large volume container. Verify with a sanitized, calibrated probe thermometer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A small metal food insert was stored within rice dry storage bin as a scoop. Corrective Action(s): Metal food insert removed. Ensure that scoops are stored in a manner that protects food from potential contamination (e.g. scoops with purpose-built handles may be used if handles are stored outside of food product). Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No accurate thermometer available for walk in cooler. Corrective Action(s): Provide a thermometer accurate to 1 degree C for walk in cooler to verify cooler temperatures. Date to be corrected by: January 25, 2019. Violation Score: 1

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

Comments

Routine inspection conducted: - Walk in cooler at 4 degrees C (internal food temperatures). Ambient temperature at 6 degrees C; cooler may be on defrost. Monitor and adjust as necessary to maintain food at 4 degrees C or less. - Glass beverage cooler at 4 degrees C - Under counter (1-door) cooler at 4 degrees C. - Preparation (2-door) cooler at 3 degrees C (above) and 2 degrees C (below) - Reach in (2-door) freezer at -16 degrees C - Hot holding units (steam table, Also Shams) at internal food temperatures of 60 degrees C or more. - Probe thermometer is available on site for internal food temperature checks - Food is stored off the ground, raw animal foods and ready-to-eat foods are properly organized, and prepared items are covered and labeled. - Scoop and tong handles are stored outside of food product. - Quaternary ammonium compounds (quats) sanitizer available in labeled buckets, in third compartment of 3-compartment sink, and from dispenser at 200 ppm. - Low temperature dishwasher measured 56 degrees C and 50 ppm chlorine in rinse residual at utensil surface. Chlorine test strips on site. - Hand washing sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels in dispensers. - Utensils and equipment maintained in sanitary condition - General sanitation is excellent. No signs of pest activity. - Washrooms in clean condition - Permit to be posted in location easily visible to the public. Notes: 1. Hot holding internal temperatures are measured and recorded twice daily in a log. It is recommended to maintain logs for cold holding unit temperatures and sanitation (e.g. dishwasher temperature/sanitizer checks) 2. It is recommended to obtain test strips for quaternary ammonium compounds (quats) sanitizer to verify correct concentrations

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B8NU4X
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited items: No Name Canola Oil: 0% TF Sysco Julienne Fries: 0.09/7.75 = Sanjays Chicken Samosa: 0% TF Sonora Tortillas: 0% TF
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment