Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-BZ2T6V
PREMISES NAME
Dhoom Restaurant & Bar		Tel: (604) 543-2222
Fax:
PREMISES ADDRESS
112 - 7938 128th St
Surrey, BC V3W 4E8		INSPECTION DATE
March 12, 2021		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Jagdev Dhaliwal		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Inspection conducted with EHO Arvinder Brar.
-Walk-in cooler was at 3C.
-Walk-in freezer was at -13C.
-Prep coolers were at or below 4C (top and bottom).
-Cooked foods cooled in a rapid manner - foods were less than 4C.
-High temperature dishwasher had a final rinse temperature of 74C on the dish surface.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Bleach sanitizer pails were at 100ppm to 200ppm.
-General food storage practices good at the time of inspection. Raw foods stored below ready-to-eat foods. Foods stored off the ground and protected from potential contamination.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Please contact the inspector if you have any questions or concerns.
-Signature not required due to the COVID-19 Pandemic.

COVID-19:
-Workplace COVID-19 safety plan completed. Facility has a WorkSafeBC booklet, but has not completed the template.
-Facility is offering dine-in services.
-Seating capacity posted at the front entrance.
-Tables are staggered to provide 2 metres of physical distance between tables. No more than 6 guests per table.
-No background music.
-Hand sanitizer available at the front entrance.
-Floor markers present to promote physical distancing.
-Staff complete a daily health screening.
-Facility must collect contact information for all dine-in guests. At least one person in each party must provide their first and last name and email or phone number. Information must be kept for at least 30 days.