INSPECTION REPORT Health Protection DWAG-BYXURB

PREMISES NAME Delight Indian Bistro		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE March 9, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ranjit Singh		NEXT INSPECTION DATE March 11, 2021
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 = 49

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The following observations were made: 1. Food debris observed on the parts of the vegetable presser. 2. Dirty knife stored in the crack between the two sandwich coolers. 3. Accumulation of food debris observed around the blender at the bar area. Corrective Action(s): Clean and sanitize the aforementioned equipment immediately. Food equipment must be cleaned and sanitized immediately after each use. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front bar area missing food surface sanitizer. Corrective Action(s): Obtain food surface sanitizer for the bar area. Clean and sanitize the bar area immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Hot water faucet at the hand washing station near the exhaust canopy was not working properly and can not be switched to turn on hot water. 2. Hand soap dispenser for the bar area hand washing station had fell off. Single use paper towels missing from this hand washing station. Corrective Action(s): 1. Service / fix the hot water faucet to ensure hot water is provided at this station. Correct by: today. 2. Re-install the hand soap dispenser and stock single-use paper towels. Ensure hand washing stations are provided with hot/cold running water, liquid soap and single use paper towels. today. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff not observed to be washing hands properly nor at an adequate frequency. Corrective Action(s): Operator must educate staff on proper hand hygiene. Wearing gloves does not substitute hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Chemical was store close to dry food products on the shelving unit near the back entrance. 2. Buckets of food stored inside the under the counter cooler not covered. 3. Single-use bowls were used as scoop for dry goods. 4. Ice scoop at bar area stored with the ice. Corrective Action(s): 1. Move the chemical to the janitorial room. Do not store chemical close to food in order to prevent contamination. Corrected during inspection. 2. Food must be covered when stored on shelving units and inside cooler & freezer. Correct by: Immediately. 3. Discard the single-use bowls. Obtain proper food-grade scoops for dry goods. Correct by: March 10, 2021. 4. Store ice scoop separately from ice in a clean and sanitized container. Corrected during inspection. Violation Score: 9

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

Comments

Routine inspection: - Coolers (walk-in, under the counter, sandwich, beer) maintained at 4C or less. - Walk-in freezer maintained at -18C. - Hot food hot held above 60C. - Other hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats sanitizer available in bucket, spray bottles and from dispenser (kitchen area). - Low temperature dishwasher dispensed 50 ppm bleach sanitizer. - Ice machine maintained in sanitary condition. - Temperature records maintained and available for review. - No pest activities observed at the time of inspection. - Discussed cooling procedures (chicken and curry) and hot holding procedures (rice) with the head chef and manager. After cooking, rice must be transferred to food warm in a timely manner to ensure rice is not cooled below 60C. Covid19 Procedures: - Follow-up made to the joint inspection made on March 5, 2021. - Occupancy limits were posted on the washroom door. - Only first name is recorded for some of the customers. This is a repeated violation. - Screen questionnaire available for review.