INSPECTION REPORT Health Protection JCHY-CJPSB3

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE September 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 trays of eggs observed to be stored at room temperature. Internal temperature of eggs measured at 20.7C. Corrective Action(s): Discard aformentioned items. All food must be stored in a cooling unit able to hold an air ambient temperature of 4C or lower. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener and vegetable dicer observed to have built-up of food debris. Corrective Action(s): Clean and sanitize aformentioned items. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bucket of frozen chick peas observed to be thawing under room temperature. Corrective Action(s): Move aformentioned item into walk-in cooler able to hold an air ambient temperature of 4C or lower. All frozen foods must be thawed under cold running water, under refrigeration, or directly under cooking process. Violation Score: 1

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

Comments

Follow-up Inspection Conducted today for report#JCHY-CJAQGE. The following violations in report#JCHY-CJAQGE have been corrected: -Undercounter cooler next to ice machine measured at 3.7C air ambient temperature. -High-temperature dishwasher measured at 83.7C final rinse temperature. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. QUATs spray bottles measured at 200ppm. Walk-in cooler measured at 4C. NOTE: Ensure that all potentially hazardous foods used for lunch/dinner rush that are stored under room temperature must be used up within 2 hours. Only allow small portions of food used for the lunch rush to be stored under room temperature of which after 2 hours must be discarded. All potentially hazardous foods must be stored in cooling units able to hold an air ambient temperature of 4C or lower. Ensure exhaust hood vents are cleaned and sanitized 2x/week to prevent grease build-up. Ensure that when dispensing QUATs from dispenser to fully ensure that the dial is turned all the way to ensure proper dilution of sanitizer and water.