INSPECTION REPORT Health Protection TCHI-DBMTQE

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE December 4, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE 4 Months
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] No Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Card boards are noted to be at the floor of the dish washing area to absorb water splashed from the dishwashing machine. Corrective Action(s): Staff immediately discarded all the card boards. Do not use card boards to absorb the water from the dishwashing machine as it is not a cleanable smooth material. Mop the dishwashing area often to prevent slipping hazard. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. A lot of broken tiles noted at the food preparation area (near the stove), and at the dishwashing area. 2. Back screen door is noted to be broken Corrective Action(s): 1. Replace the broken tiles to allow proper cleaning of the floor can be preformed on the area mentioned above. 2. Replace the back screen door is prevent the entrance of pest. Date to be corrected: 1 month. Violation Score: 3

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

Comments

Routine Inspection Conducted: Observation:Sanitation - QUATs sanitizer from the dispenser and spray bottle measured at 200 ppm - Low temperature dishwasher chlorine residual measured at 100 ppm at the plate surface - Recommend to obtain the QUATs and Chlorine sanitizer test strip to ensure sanitizer is at adequate concentration - 3-compartment sink available for manual dishwashing - Ice machine is clean, scoop is stored outside of the ice, in a clean container - Back door is closed during inspection Temperature: - Walk-in cooler ambient temperature at 2C, slice vegetable internal temperature was measured with probe thermometer at 2C - Line cooler #1 at kitchen slice vegetable internal temperature was measured with probe thermometer at 3C - Line cooler # 2 at kitchen cheese internal temperature was at 4C with probe thermometer - Line cooler #3 at kitchen diced vegetable internal temperature was at 3C with probe thermometer - Line cooler #4 at front kitchen area slice vegetable internal temperature was at 3C with probe thermometer - Bar display drink cooler ambient temperature at 5C (no dairy product in this cooler, only pop drinks and alcohol) - Hot holding units food internal temperature at 60C or above - All freezer temperature measured at -18C or below - Temperature log is well maintained Storage: - Cleaning agents and chemicals stored separately. - Raw meat is stored separately from the ready-to-eat food - Food is stored above the ground - Dry bulk food at the dry storage area noted to be sanitary condition - Food in walk-in cooler are covered with food grade lid or saran wrap - Raw meat is noted to be thawed inside the walk-in cooler - Good! Pest: - No sign of pest noted at the time of inspection - Pest control record is available for review. Administrative: - Staff has FOODSAFE level one valid until 2029 - Permit posted in easy view at the front. **Change the gloves often, gloves must be changed while doing different task, do NOT reuse the gloves. - Contact your district inspector if you have any question.