INSPECTION REPORT Health Protection JCHY-C69SD2

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE August 26, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE August 30, 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Buckets of yogurt measured at 14.7C and observed to be stored out at room temperature in the food preparation area. Operator informed that the buckets of yogurt is out for 1 hour for advanced food preparation. Bucket of rice measured at 14C and observed to be stored out at room temperature. Operator informed the bucket of rice is out for 3 hours. Corrective Action(s): Store the buckets of yogurt in a cooling unit able to hold an air ambient temperature of 4C or lower. Discard the bucket of rice. All potentially hazardous food out at room temperature must be used within 2 hours or stored in a cooling unit able to hold an air ambient temperature of 4C or lower after 2 hours. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pots of curry measured between 24-34C internal temperature. Operator informed that the food was out at room temperature 3 hours ago. Corrective Action(s): Discard the aforementioned items. All potentially hazardous foods must be cooled between 60C-20C within 2 hours and 20C-4C within 4 hours. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs spray bottles measured at 0ppm. Corrective Action(s): Temporarily make chlorine spray bottles to measure at 100ppm-200pm until the QUATs dispenser is service to measure at 200ppm QUATs. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink across the walk-in cooler is obstructed with buckets of curry. Corrective Action(s): Ensure all handwashing sink are clear from all obstructions to faciliate proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Buckets of frozen curry observed to be thawed at room temperature in the kitchen area. Corrective Action(s): Thaw all frozen foods in a cooling unit able to hold an air ambient temperature of 4C or lower. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: QUATs dispenser measured at 0ppm. Temperature of the water is hot. Corrective Action(s): Service the QUATs dispenser to measure at least 200ppm QUATs. Lower the temperature of the water coming out of the dispenser. Corrected by: August 30, 2021. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. High-temperature dishwasher final rinse temperature measured at 71C at the plate level. Glasswasher measured at 50ppm chlorine. Prep coolers and under counter coolers measured at 4C or lower. Walk-in freezer measured at -18C. No signs of pests observed. Pest control comes in monthly for service. NOTE: Ensure daily cleaning and disinfection are done underneath all kitchen equipment to prevent possible pest harbourage.