INSPECTION REPORT Health Protection AHEN-BDPS79

PREMISES NAME Thali Sweets and Restaurant		Tel: (604) 581-5657 Fax:
PREMISES ADDRESS 102 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE July 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manoj Singh or Uday Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the men's washroom lacked liquid soap at the time of inspection. Corrective Action(s): Operator restocked the liquid soap in the men's washroom. Make sure all handsinks are kept supplied with liquid soap, hot and cold running water, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dry food was uncovered on the lower surface of the prep. table. One food product was uncovered in the upright freezer. Corrective Action(s): Operator had a staff member cover the food products during the inspection. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Light bulbs in the ceiling were missing a shatterproof light cover in the kitchen area. 2) One ceiling tile was misaligned and not in place to prevent the gap in the ceiling. Corrective Action(s): 1) Make sure the light bulbs have a shatterproof light cover over them; Correct by July 12, 2019. 2) Reposition the ceiling tile so that it does not leave a gap in the ceilin (Corrected during the inspection) Violation Score: 3

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

Comments

One of the Operators had completed a FOODSAFE Level 1 course in May 2019 based on their temporary FOODSAFE Level 1 certificate. Handsink in the kitchen was supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was at 3.6 degrees C. Curries probed inside it were at or below 4 degrees C at the time of inspection. Prep. cooler and sweets cooler were at or below 4 degrees C. Upright one door upright freezer and chest freezer were at or below -18 degrees C. Note: Remove the ice buildup from the upright one door freezer unit. 100-200 ppm chlorine sanitizer was available in the bucket with wiping cloths. No signs of recent pest activity were evident at the time of inspection. Dishwashing is done during the evening time according to the Operator. Dishwasher was turned on during the inspection and had a final rinse temperature of 77.6 degrees C (71 degrees C or hotter) at the plate.