INSPECTION REPORT Health Protection JTAG-CH6TYN

PREMISES NAME Bengal Grill Restaurant		Tel: (604) 503-0362 Fax:
PREMISES ADDRESS 201A - 7750 128th St Surrey, BC V3W 0R6		INSPECTION DATE August 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Muhammad Molla		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer not prepared or in use at the time of arrival of Environmental Health Officer. Operator to ensure a dilute bleach solution is prepared during operating hours and used to sanitize food contact surfaces. A mild chlorine solution can be made using 1/2 teaspoon of 5.25% unscented bleach to 1 liter of water. Repeat Violation. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Take out containers near prep cooler and in storage space behind cashier area stored facing up and exposed. Cut vegetables and raw fish noted in cooler units uncovered at the time of inspection. Take out containers must be stored facing down to protect items from contamination. Foods stored in coolers or freezers must be covered after proper cooling to protect items from contamination. Corrective Action(s): Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish fillets in 2-compartment sink defrosting without cold running water at the time of inspection. Operator to ensure foods are defrosted in a cooler at 4C or below, under cold running water, or in a cold water bath that is changed every 30 minutes. Corrective Action(s): Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small prep cooler upper and lower components not capable of achieving 4C or below. Corrective Action(s): Operator to ensure unit is not used to store potentially hazardous foods (e.g., cut onions and vegetables) until it is serviced or replaced. Foods must be stored at 4C or below to prevent the growth of pathogenic microorganisms. Date to be Corrected By: 1 Week Violation Score: 3

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

Comments

3-compartment sink available for manual warewashing. Operator to ensure to follow proper manual warewashing procedures - wash, rinse, sanitize, air dry. Coolers (prep unit, 2 standing units, 2 drinks units) noted at 4C or below. Freezers (standing unit, 2 chest units, small chest unit) noted at -18C or below. Handwashing sink equipped with hot and cold running water, liquid soap, and single-use paper towels. Food storage satisfactory. Items are stored at least 15 cm off the floors and protected from contamination. Staff washroom equipped with hot and cold running water, liquid soap, and single-use paper towels. No signs of pests at the time of inspection. Permit posted in a conspicuous location. Premises must be maintained in a sanitary condition as per Sanitation Plan. Three Sink Dishwashing Method infograph provided to staff.