Report No. NTSD-C4NLGM

INSPECTION REPORT
Health Protection
NTSD-C4NLGM

PREMISES NAME
Ustaad G Indian Cuisine (120th St)

Tel:
Fax:

PREMISES ADDRESS
9436 120th St
Surrey, BC V3V 4B9

INSPECTION DATE
July 5, 2021

TIME SPENT
1.75 hours

OPERATOR (Person in Charge)
Sumit Paul

NEXT INSPECTION DATE
July 13, 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: High (≥30) Total Score = 45

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1. Dirty knives stored on magnetic holders (back and main kitchen area).
2. Dirty commercial vegetable fruit dicer/food cutter stored in a milk crates that was on the floor near the heating tank.
Corrective Action(s): 1. Dirty knives must be properly cleaned and sanitized. Must be stored in a sanitary manner. Date to be corrected: Immediately and ongoing.
2. Food cutter must be cleaned & stored in a sanitary manner. Corrected at the time of inspection.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Surface sanitizer (Quat or bleach solution) for the kitchen food contact surfaces - unavailable at the time of inspection.
Corrective Action(s): Surface sanitizer must be available. Date to be corrected: Immediately.
Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)]
Observation: 1.Multiple food items stored uncovered in the walk-in cooler.
2. A mesh bag of onion stored directly on the floor at the back of the restaurant.
3. Cutting boards stored on the floor near a dough mixer and wall.
4. Wiping cloths stored (dried) on top of potato & onion mesh bags; on top of a heating tank.
5. Plastic container was floating in a sauce, which stored in the walk-in cooler.
6. A blue wiping cloth covered dough in a small prep. cooler.
Corrective Action(s): 1. Cover all food with proper lids or plastic wrap inside the walk-in cooler. Date to be Corrected: Today and ongoing.
2. Food must be stored off the floor (6 inches/15 cm) on shelves or pallets.
3. Clean and sanitize cutting boards and store safely/off the floor.
4. Clean wiping cloths must be stored in a sanitary manner (eg., on a shelf). Laundry must be done by a proper way.
5. Ensure that proper utensils used to dispense food (eg., ladle) and stored safely.
6. All food items must be cover by proper lids or plastic wrap. (Corrected at the time of inspection.)
Violation Score: 15

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

Comments

General sanitation is satisfactory.
The kitchen handwashing stations supplied with cold/hot running water; liquid soap, and single use paper towels in wall-mounted dispensers.
Walk-in coolers at 4.0 C at the time of inspection.
Prep.cooler at 3.0 C at the time of inspection.
Cooler at 4.0 C.
Front CocaCola cooler at 2.3 C.
Front beverage cooler - satisfactory.
Freezers - satisfactory.
Accurate thermometers available for all cold units.
Two compartment sink equipped with drain stoppers and strainers.
Low temperature dishwasher at 100 ppm of chlorine.
Surface sanitizer (Quat at 200 ppm) - available at the customer seating area.
No signs of pest activity. (Note: The operator claimed that a pests service on site twice a month.)
Bathrooms (staff, male & female) are clean; hand sinks supplied with hot and cold running water; liquid soap and single use paper towels in wall-mounted dispensers.

Recommendation:
- Surface sanitizer can be kept in labeled spray bottles and/or buckets with wiping cloths.
Note: Proper dilution of 5% bleach: 1 tablespoon per Imperial gallon of water; 1/2 fluid ounce per Imperial gallon of water; 1/2 teaspoon per litre of water; 2ml per litre of water.-
- Please store away clean utensils from the back hand sink. (Note: Clean glasses in a glass rack stored near the back hand washing sink at the time of inspection/corrected/; and on a different site of the counter, food preparation was in progress.