INSPECTION REPORT Health Protection VCHN-C5ZSET

PREMISES NAME Happy Singh Street Eats		Tel: (778) 578-6666 Fax:
PREMISES ADDRESS 8821 120th St Delta, BC V4C 6R6		INSPECTION DATE August 18, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maninder Singh		NEXT INSPECTION DATE September 01, 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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sealed packages of rasmalai and gajrella stored in cooler that was no plugged in. Chinese and Indian condiments stored in inserts which are then stored on top of ice. Corrective Action(s): Discarded sealed packages of rasmali and gajrella. Thaw these frozen desserts in a cooler then stored in a cooler at or below 4 degrees C. When using an ice bath ensure inserts are submerged into an ice bath. . Ensure cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection a peroxide multi surface disinfectant and cleaner being stored in spray bottles or small red containers for use in the kitchen. Manufacturers label states this product is meant to be used on non food contact surfaces. . Chemical dispenser in dishwashing area not in good working order. Quats sanitizer being dispensed at 0ppm. Corrective Action(s): Use a 200ppm quats sanitizer solution or 100ppm bleach sanitizer solution for sanitizing food contact surfaces. Do not use the peroxide mutli surface disinfectant and cleaner on food contact surfaces. . Service the quats dispenser and ensure it is dispensing quats at 200ppm. In the interim use a 100ppm bleach sanitizer solutuion. General sanitizer solution formula: 1 oz of regular unscented bleach to 1 gallon of water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection north hand sink hot water supplied turned off. Front service area and chaat station hand sink paper towel dispensers placed in a locations not conveniently accessible to staff. Corrective Action(s): Do not turn off the hot water supply to designated hand sinks. Relocate the paper towel dispensers for the front service area and chaat station hand sinks for convenient access to access. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops and other dispensing utensils stored directly in dry products. Eggs stored above vegetables inside the back walk in cooler. Corrective Action(s): Ensure food is protected from contamination at all times. Store scoops and other dispensing utensils outside of dry products and in a sanitary manner. Store all raw potentially hazardous foods below ready to eat foods and vegetables. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris accumulations observed in the dry storage room. Food debris accumulations observed on many containers inside the walk in cooler. Corrective Action(s): Thoroughly clean underneath and behind all shelves in the dry storage room. Thoroughly clean and sanitize all food containers stored in the walk in cooler. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Kitchen: Hand sinks provided with liquid soap and paper towels. See above on the relocation of dispensers/holders for the front service area hand sink to allow for convenient access to paper towels for staff. After correction 100ppm bleach sanitizer solution available for use throughout the premise. Dishwasher registers 50ppm chlorine during the final rinse cycle. Test strips available for use. Back walk in cooler at or below 4 degrees C. Freezer at -9 degrees C. Monitor and ensure -18 degrees C or less at all times. Walk in cooler at or below 4 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Under the counter cooler at or below 4 degrees C. All hot holding at or above 60 degrees C. Right condiments cooler at or below 4 degrees C. Chaat counter: Hand sink provided with liquid soap and paper towels. See above on the relocation of dispenser/holder to allow for convenient access to paper towels for staff. Under the counter cooler at or below 4 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Dessert/Bar counter: Hand sink provided liquid soap and paper towels. Bar glass washer registers 12.5 to 25ppm iodine during the final rinse cycle. Preparation cooler inserts and lower section (after being plugged in) at or below 4 degrees C. Under the counter cooler at or below 4 degrees C. Other: FOODSAFE requirements met at time of inspection. Monitor and record temperatures of all coolers, freezers, hot holding and final rinse chlorine concentration for dishwasher. Note: An updated food safety plan is required for the sugar cane juicing.