INSPECTION REPORT Health Protection DSOG-ASQSJK

PREMISES NAME Green Indian Cuisine, Pizza & Sweets		Tel: (604) 503-3535 Fax:
PREMISES ADDRESS 112 - 12565 88th Ave Surrey, BC V3W 3J7		INSPECTION DATE November 2, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Manjit Singh		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Access to the back handwashing station was completely obstructed with trays of pans. 2) There was no garbage bin at the front handwashing station. Corrective Action(s): 1) Move all the trays in front of the handwashing station. Make this station easily accessible by staff. 2) Provide garbage bin at the front handwashing station. All handwashing stations must be stocked with cold/hot running water, soap, paper towels, and garbage bin to properly wash hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items were stored uncovered inside the walk in cooler and prep cooler. Corrective Action(s): Cover all food items with proper lids or plastic wraps. Date to be corrected: Immediately. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two trays of partially frozen fish fillets were being thawed at room temperature. The internal temperature of the fillets were measured at 1C. Corrective Action(s): Move the trays inside the walk in cooler. You must follow one of the acceptable cooling methods: - inside the cooler at < or = 4C - under cold running water - in ice water Violation Score: 5

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

Comments

- General sanitation is satisfactory. - All coolers (walk in, display, prep) < or = to 4C Note: The front display cooler at the POS station is turned off. No potentially hazardous food items were stored inside this cooler. - All freezers (walk in) < or = to -18C - You must begin a daily temperature log for all coolers and freezers. Temperature log template was provided to the staff. - High temperature dishwasher (stationary) achieved 74C at the plate's level during the final rinse cycle. - Three compartment sink available for manual dishwashing of large pots. Drain plug and sanitizer available at 100ppm bleach solution. Do not store any dirty dishes or equipment inside the sanitizing compartment of the sink. - Dry storage area needs cleaning. See violation section. Rewash and re-sanitize all the dry storage containers. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Note: FOODSAFE certificates obtained prior to July 29, 2013 expires on July 29, 2018. Must take refresher course to receive recertification.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ASQSJK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation. Canola oil: 0% trans fat Tomato paste: 0% trans fat Whole milk: 2.5% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment