INSPECTION REPORT Health Protection JELR-BMDU8Y

PREMISES NAME Cilantro Indian Cuisine		Tel: (604) 535-6696 Fax:
PREMISES ADDRESS 14945 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE March 4, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Atul Pundir		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cooking utensils are being stored in water by the cooking equipment. Water is at about 25 C. Corrective Action(s): Store utensils in hot water above 60 C or in cold water with ice that is changed frequently. Wash, rinse, sanitize, and air dry utensils every 4 hours if used throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Corrective Action(s): Keep onions inside to protect from contamination (do not store in outside storage area). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: There is no hot/cold running water at the hand sink in the food preparation room. Staff are using the main kitchen hand sink to wash hands. The prep sink has hot/cold water. Corrective Action(s): Supply hot and cold water at the hand sink in the food preparation/food storage room so that it can be used to wash hands. Correct by March 23, 2020. Notify Fraser Health when corrected. Violation Score: 3

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

Comments

Coolers (main kitchen line coolers & upper inserts, walk in cooler, and bar area cooler) are at 4 C or colder - good. Hot holding rice is above 60C. Sauces are kept cold (4 C or colder) - good. Written food safety plan to be kept on site. Check temperatures daily. Today, one staff person has Food Safe Level 1. Keep copies of Food Safe certificates (less than 5 years old) on site. Paneer and yogurt is from supplier. When cans are open, transfer high acid foods, such as tomatoes, into a clean, non metal container. Premises is clean and well organized. Walk in cooler - food is covered and up off of floor. Staff wear clean uniforms. Hand sinks in bar area and main kitchen have liquid soap and paper towels in dispensers. Staff washroom hand sink has soap and paper towels - keep paper towels in the dispenser. Quats sanitizer - is being used. Spray bottle is nearly empty and was re-filled - 200ppm quats detected using test strip - good. Glass ware washer - chlorine final rinse sanitizer - satisfactory. Commercial dishwasher has a final hot water sanitizing rinse (88C on gauge when 71 C was measured inside of the machine - 71 C required - good) Follow manufacturer's directions for maintenance of dishwasher (note water supply may contain minerals). Keep back door closed or recommend that you install a screen door to prevent pests from entering. No evidence of pests today. ***Outside storage area - Do NOT store any food in this area as it is not pest proof.