Report No. 252157

INSPECTION REPORT
Health Protection
252157

PREMISES NAME
Jaipur Indian Cuisine

Tel: (604) 614-5272
Fax:

PREMISES ADDRESS
8840 120th St
Surrey, BC V3V 4B4

INSPECTION DATE
May 3, 2021

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)
Sukhdev Singh

NEXT INSPECTION DATE
May 12, 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	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observation:
1) Chemical dishwasher chlorine measured at <<50ppm chlorine with test strip. (Below required 50ppm chlorine concentration)
Health rationale: Chemical dishwashers used to sanitize dishes at concentrations less than 50ppm chlorine are not adequate to effectively kill potential pathogens on dishware and can cause foodborne illness.
Corrective action: Repair chemical dishwasher to ensure it is able to dispense 50ppm chlorine concentration at the plate surface. Use single-use, disposable containers. All patio dining must remain closed until dishwasher is operating again. Use 2-compartment sink method to adequately clean and disinfect all utensils. Ensure dishwasher is checked regularly with test strips to ensure it is dispensing adequate chlorine concentration of at least 50ppm chlorine.
Date to be corrected: Corrected during inspection
2) Vegetable slicer and meat grinder at back area observed to have dried up food debris.
Health rationale: Equipment which is not maintained in a sanitary manner and not cleaned and sanitized after each use could cause contamination of food.
Corrective action: Clean and sanitize all food equipment which is observed to be in unsanitary condition. Ensure all food contact equipment is cleaned and sanitized after each use.
Date to be corrected by: 2021/05/12
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Observation: Handsink at staff washroom located in kitchen area observed with not paper towel or other single-use drying method. Handsink in prep area beside vegetable slicer observed without soap in dispenser.
Health rationale: Without single-use hand drying method, food handlers are not able to dry their hands adequately and can potentially contaminate food.
Corrective action: Supply paper towel at staff washroom handsink and soap in dispenser at handsink in prep area beside vegetable slicer.
Date to be corrected by: 2021/05/12
Corrective Action(s):

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation: Observation:
1) Scoop placed directly inside dry storage container in storage room.
Health rationale: Scoop handles can potentially be contaminated and can contaminate foods. While reaching into containers for the scoop, food handlers may come into direct contact with food which may also contaminate food.
Date to be corrected by: 2021/05/12
2) Multiple bags of onions placed directly on the floor in storage room.
Health rationale: Onions are at risk of contamination and can attract pests when placed directly on the floor.
Corrective action: Place all bags of onions on a shelf at least 6 inches off the floor. Ensure all food items are stored at least 6 inches off the floor to reduce risk of contamination and pest harbourage.
Date to be corrected by: 2021/05/12
3) Sauce bottle placed directly inside container of sliced vegetables in water in sandwich cooler (top) in cooking area.
Health rationale: The bottle comes into contact with food handlers hands and may contaminate the food if placed directly inside.
Corrective action: Remove sauce bottle from food container in prep cooler (top). Ensure all equipment which comes into contact with food handlers hands does not come into direct contact with ready-to-eat foods to reduce risk of contamination.
Date to be corrected: Corrected during inspection.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Observation:
1) Dishwasher not able to dispense at least 50ppm chlorine concentration at dish level.
Health rationale: Inadequate concentration of chlorine dispensed from the dishwasher leaves dishware in an unsanitary manner which are not safe to use for food contact purposes.
Corrective action: Repair dishwasher to ensure it is able to dispense at least 50ppm chlorine at the dish surface. Ensure dishwasher is checked regularly and able to maintain adequate sanitizing concentration.
Date to be corrected by: Corrected during inspection
2) Leaky faucet at hand sink in prep area near vegetable slicer (repeat violation).
Correction action: ensure faucet is repaired and hot water is maintained so that employees can adequately wash their hands.
Date to be corrected by: 2021/05/12
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Observation: 2 bottles of bleach solution observed unlabelled in spray bottles (windex spray bottle at prep counter and clear bottle in back area beside dishwasher).
Health rationale: Chemicals which are unlabelled may cause chemical contamination to food and may also discourage use of chemicals on food contact surfaces required for adequate sanitation.
Corrective action: Label all un-labelled bottles of bleach solution to ensure employees are aware of what the chemicals are and where they should be used to adequately sanitize surfaces.
Date to be corrected by: 2021/05/12
Corrective Action(s):
Violation Score:

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Observation: (repeat violation) Missing light cover on lights in kitchen cooking area.
Health rationale: Potential physical contamination if glass shatters into food. Light covers reduce risk of physical contamination.
Corrective action: Replace all light covers. Ensure premises is maintained as per approved plans.
Date to be corrected by: 2021/05/12
Corrective Action(s):
Violation Score:

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

Comments

Observed during inspection:

1) Temperatures:
-Prep cooler (1) top and bottom at 4C.
-Prep cooler (2) top and bottom at 4C.
-Walk-in cooler at 3C.
-Walk-in freezer at -18C.
-Beverage cooler at bar (x2) at 4C.
-Thermometers available for cold holding units.

2) Sanitation:
-Handsink beside cooking units and in staff washrooms and at bar (public) adequately supplied with hot and cold running water, soap and paper towel.
-Soap, paper towel and hot and cold water available at 2-compartment sink.
-3 spray bottles of bleach (2 unlabelled bottles as per code 309) at chlorine concentration 200ppm.
-QUATS sanitizer bottle at 200ppm QUATS concentration.
-No signs of pests during time of inspection.
-Cooking area general sanitation okay.

Note: Napkins observed beside multiple handsinks (rather than paper towel). Not best practice. Recommended to have paper towel in wall mounted unit.

3) Administration:
-Foodsafe Level 1 equivalent (Serving it Right) trained employee on premises during time of inspection (expires Aug 29, 2024).
-Operating permit visible (operator has not yet paid permit renewal fees).

COVID-19
-No dine-in right now.
-Outdoor patio used (serving 4 - 10 guests) with distancing of 2m or more.
-Side patio is set up but not being used yet as operator mentioned it has not yet been approved.
-Barriers are placed at front desk.
-All staff is wearing masks.
-Sanitizer is available at front desk.
-Distancing markers are available and visible.
-Signage is posted at front entrance.
-COVID safety plan is available on site.
-No daily health checks are being completed at this time but it is recommended daily health checks be conducted on all employees.

NOTE: Some violations have been corrected during time of inspection.

NOTE: Food truck and grill are available on premises. Owner mentioned they would like to use for food prep and serving. Owner must contact all agencies including health and apply for approval prior to operation.