INSPECTION REPORT Health Protection YTAN-BZZS44

PREMISES NAME Indian Haveli Restaurant Ltd		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 310 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE April 12, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 41

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large tubs of cooked rice in walk-in cooler were measured to be at 7.5C. Cook stated the rice was cooked yesterday. Corrective Action(s): Both tubs of cooked rice were discarded at time of inspection. As noted during previous inspections, food must be rapidly cooled from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours in the cooler. To rapidly cool food, use shallow pans, ice stirring wands, and/or ice baths, and stir frequently. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small portion of cooked chickpea curry on stovetop was measured to be at 50C. Corrective Action(s): Chickpea curry was discarded at time of inspection. Hot foods must be held at 60C or hotter. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable slicer and dough machine had accumulation of food debris, and had not been used today. Corrective Action(s): Thoroughly wash and sanitize all parts of the vegetable slicer and the dough machine. Ensure to wash and sanitize these items after each use - never leave equipment dirty overnight. Staff began cleaning dough machine and vegetable slicer at time of inspection. Complete cleaning and sanitizing of both items today. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Hot water and paper towels were not available at hand sink by kitchen front entrance. - Mens washroom hand sink was missing paper towels. Corrective Action(s): All hand washing sinks must be properly supplied with hot and cold running water, liquid soap, and paper towels. Paper towels have been supplied to both sinks mentioned above. Use the second hand sink in the kitchen for hand washing until the plumber has fixed the front hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Many uncovered food items observed in walk-in cooler and prep coolers. 2) Raw chicken was stored above buckets of cooked curries in walk-in cooler. 3) Bleach sanitizer solution was too strong (above 200ppm) and bleached out the test strip. Corrective Action(s): 1) Ensure all food items are properly covered with tight-fitting lids or food wrap. 2) Store all raw chicken/meat/eggs BELOW ready-to-eat and cooked items. 3) Mix only 1/2 tsp of bleach to 1 litre of water for proper concentrations. Correct by: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dry ingredient food storage bins had accumulation of food debris. - Door handles, door seals, and insides of prep coolers had accumulation of food debris. Corrective Action(s): Clean and sanitize items noted above. Cooler door handles must be cleaned and sanitized daily and throughout each day. Deep cleaning must be done at least once a week. Correct by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand sink at front kitchen entrance had no hot water available. Plumber has been contacted. A second hand sink is available in the kitchen prep area for use in the meantime. Corrective Action(s): Ensure all hand washing sinks are properly supplied with hot and cold running water, liquid soap, and paper towels. Correct by: 2 days Violation Score: 9

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

Comments

- Other hand washing sink in kitchen was properly supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached above 71C at the dish surface during final rinse cycle - Bleach sanitizer solution was available in labelled spray bottle, tested to be between 100 ppm and 200 ppm after staff diluted existing solution. - Prep coolers and walk-in cooler were measured at 4C or colder. - Walk-in freezer measured at -22C. - Dishwashing area maintained in sanitary condition - Ventilation canopy maintained in sanitary condition - Dry storage area satisfactory. - No signs of pest activity noted at time of inspection. - Chef onsite had FoodSafe level 1. Covid-19 Measures: - Facility is currently offering take-out services only, in compliance with PHO orders - Covid signage posted - Floor markers available for physical distancing - Hand sanitizer available - Masks required - No Covid-19 Safety Plan in place. Create a written Covid-19 Safety Plan and post it onsite. Also ensure to post the maximum occupancy limit. - No employee daily health checks being conducted. Daily health screening of employees MUST be conducted and records must be kept.