INSPECTION REPORT Health Protection AJON-CL6SK9

PREMISES NAME Indian Haveli Restaurant Ltd		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 310 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE November 14, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE November 21, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: REPEATED VIOLATION. 1. Baffles of ventilation canopy have heavy accumulation of grease. 2. Dirty potato masher with dried potatoes stored under prep counter. 3. Dirty knives stored in bucket on top of prep cooler (near walk-in cooler). Staff informed that these knives are re-used. 4. Dirty rolling pins stored on storage racks (near walk-in cooler) with dried dough stuck on the pin. Corrective Action(s): 1. Clean baffles of ventilation canopy. Ensure these baffles are cleaned on a weekly basis. 2. Wash, rinse, sanitize and air dry potato masher immediately. Ensure to store equipment after it's been properly cleaned and sanitized. 3. Immediately wash, rinse, sanitize and air dry all knives stored in this bucket. Do not re-use dirty knives or equipment until they have been properly cleaned and sanitized. 4. Immediately wash, rinse, sanitize and air dry rolling pins. Do not store or re-use equipment/cooking utensils until they have been properly cleaned and sanitized. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): No hand washing observed by any staff member the entire inspection. Staff would change duties, however still would not wash their hands before starting a new task. Corrective Action(s): - Educate staff on the importance, method and frequency of proper hand washing. - Post signage for the proper steps of hand washing at each hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: REPEATED VIOLATION. 1. Uncovered foods stored in the walk-in cooler, walk-in freezer and under-counter prep coolers. 2. Foods stored directly in milk crates without any protection in both the walk-in cooler and walk-in freezer. 3. Scoops stored directly in flour and sugar bins on the storage rack by the walk-in cooler. 4. Ladles and spoons stored directly in an uncovered ice cream bucket in the walk-in freezer. 5. Buckets of food stored directly on floor of walk-in cooler and walk-in freezer. 6. Open bags of flour, spices and grains stored in dry storage room. Corrective Action(s): - Ensure all foods are covered and protected from contamination with a food grade cover/lid. - Ensure all foods are stored at least 6 inches off the floor in all storage areas. - All foods must be stored in a proper food grade container with a lid. Do not leave open bags/containers of food in any storage areas. - Do not store foods in milk crates as they are not food grade. - Do not store scoops/ladles in any food items. - Organize all food storage areas. Group similar items together and ensure foods are stored at least 6 inches off the floor in a proper food grade container with a lid. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. No handle for top inserts cover of prep cooler near walk-in cooler. 2. 2-compartment sink in dishwashing area is not secured against the wall. 3. Lid for bulk black lentils storage bin in dry storage room is broken. Corrective Action(s): 1. Install handle for top inserts cover of prep cooler. 2. Secure 2-compartment sink in dishwashing area with caulking to prevent water damage or mould growth behind. 3. Replace lid for bulk black lentils storage bin. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: No light cover for light bulb in walk-in freezer. Corrective Action(s): Install light cover for light bulb in walk-in freezer. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers present in both under-counter prep coolers. Corrective Action(s): Install thermometers in both under-counter prep coolers to monitor the temperature. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty has certification for FOODSAFE Level 1 or it's equivalent. Corrective Action(s): Ensure at least one staff member on duty has valid certification in FOODSAFE Level 1 or it's equivalent. A repeated violation at any time in the future will lead to an immediate Violation Ticket. Violation Score: 1

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

Comments

Routine Inspection: All hand washing stations (upon kitchen entry, by walk-in cooler, and in dishwashing area) equipped with liquid soap, paper towels and hot/cold running water. The following temperatures met health requirements: - Coolers (both under-counter prep coolers and their top inserts, walk-in cooler and beverages cooler in the front) maintained at or below 4 degrees Celsius. - Freezers (walk-in and kulfi) maintained at or below -18 degrees Celsius. Concentration of QUATs sanitizer in spray bottle = 200 ppm. High temperature dishwasher sanitizing with 73 degrees Celsius at the dish level after the final rinse cycle. Note: stand-up 2-door cooler in dining area not plugged in - cooler is used for storage only. In addition to the violations above, the following requires your attention: - Consider re-wiring the electrical plugs between the wall and back of the prep cooler/storage racks as the wires are hanging and can lead to a potential electrical or physical injury/hazard. - Increase the space between the hand sink (upon entry) and prep cooler so staff can easily walk around the kitchen, especially in an event of an emergency. ***REPEATED VIOLATIONS WILL LEAD TO FURTHER PROGRESSIVE ENFORCEMENT, INCLUDING A CLOSURE ORDER, VIOLATION TICKET, COMPLIANCE REVIEW MEETING WITH THE MANAGER OF THE HEALTH PROTECTION OFFICE, OR SUSPENSION OF THE PERMIT.*** Operator signature not required due to the COVID-19 Pandemic.