INSPECTION REPORT Health Protection SDHI-CWQQKM

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE October 18, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE October 27, 2023
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 = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following potentially hazardous food items were observed stored at room temperature during inspection: - Cream - 3 cartons of milk - Blended garlic, onion, ginger spice mix - Potato filling mixture - Peeled sliced onions Staff stated that the food items were removed temporarily for lunch rush and that they would be used up within 1 hour. Food items measured at internal temperature between 4-11'C with probe thermometer. All food items which were not in use were placed in the walk-in cooler during inspection. Corrective Action(s): Do not store any potentially hazardous foods at room temperature. All potentially hazardous foods must be stored in the cooler(s) at all times to prevent time-temperature abuse and foodborne illness. All potentially hazardous food items which are at room temperature (4-60'C) for more than 2 hours must be discarded. If you would like to keep potentially hazardous foods at room temperature for 2 hours or less during lunch rush, you must submit an updated food safety plan including logs which will be maintained to monitor time and temperature. Failure to comply will lead to future progressive enforcement. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer spray bottles (X4) measured at 0 ppm QUATs concentration with test strip during inspection. Staff prepared new sanitizer during inspection which measured at 200 ppm QUATs concentration. Corrective Action(s): Prepare QUATs sanitizer daily (or as per approved sanitation plan) at a concentration of 200 ppm to adequately sanitize food contact surfaces and equipment throughout the day. Obtain QUATs sanitizer test strips immediately to monitor and verify sanitizer strengh. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station next to 3-compartment sink in kitchen and at bar not supplied with liquid soap. Staff placed new soap dispenser bottles at the hand washing stations during inspection. Corrective Action(s): Maintain all hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel AT ALL TIMES to ensure staff are washing their hands properly and at adequate frequency. Glove use is NOT a replacement for proper, frequent handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Container of raw fish observed stored directly on top of a cardboard box of bell peppers. Staff moved the raw fish to a seperate storage shelf during inspection. 2. Two cardboard boxes of produce observed stored directly on the floor in the walk-in cooler. Staff moved the produce boxes to a shelving unit during inspection. 3. Two bags of flour observed stored directly on the floor in the dry storage area. Staff placed both items in the appropriate pest-proof containers during inspection. Corrective Action(s): All food must be stored at least 6 inches off the floor and covered and raw meat and fish must be stored away from ready-to-eat foods to prevent potential contamination of food. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large box of aloo tikkis and one box of cooked chicken observed stored at room temperature during inspection. Staff stated that these food items are thawing and will be used later in the day. Food items were observed still frozen and measured at or below -2'C during inspection. Corrective Action(s): Do not thaw potentially hazardous foods at room temperature to prevent time-temperature abuse and foodborne illness. All potentially hazardous foods must be thawed using one of the following approved thawing methods: - In the walk-in cooler overnight, under refrigeration (At or below 4'C) - In the original packaging in a container of cold water, changing the water every 20 minutes - As part of the cooking process Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser in kitchen not able to dispense adequate QUATs sanitizer concentration. QUATs sanitizer in spray bottles measured at 0 ppm QUATs concentration and QUATs sanitizer directly from the dispenser measured at >400 ppm QUATs concentration with test strip. QUATs test strips are not available on site. Staff repaired the dispenser during inspection which measured at 200 ppm QUATs concentration. Corrective Action(s): Obtain QUATs test strips to verify sanitizer strength daily (or as per approved sanitation plan). QUATs sanitizer must be prepared at a concentration of 200 ppm. Contact repair person if the dispenser has problems in the future. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Four bottles of sanitizer observed unlabelled during inspection. Staff labelled the bottles "sanitizer" during inspection. Corrective Action(s): All chemicals must be stored labelled to prevent potential chemical contamination of food. Do not store sanitizer in unlabelled bottles in the future. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -20'C - All preparation and under-counter coolers at or below 4'C - Bar coolers at or below 4'C - All freezers at or below -20'C - No hot-holding observed during time of inspection - General sanitation is satisfactory during inspection. Staff stated that cleaners are contracted to clean the premise daily - Hand washing station in desert bar and upon entrance into kitchen unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher in kitchen measured at 50 ppm chlorine concentration with test strip - Chemical dishwasher in bar measured at 12.5 ppm iodine concentration with test strip - 3-compartment sink available with drain plugs - No signs of pests during inspection - Professional pest control company contracted - FOODSAFE Level 1 trained staff available on site - Permit posted in a conspicuous location on site - Staff observed wearing hair nets *Notes: - Another temperature log template was provided to staff - 3-compartment warewashing instructions sign was provided to staff **Reminders: - Temperature logs MUST be maintained daily for all coolers, freezers and hot-holding units (or as per approved food safety plan) or progressive enforcement action may be taken Please contact the health inspector for any questions or concerns.