INSPECTION REPORT Health Protection JCHY-CDMTQ5

PREMISES NAME Ustaad G Indian Cuisine (120th St)		Tel: Fax:
PREMISES ADDRESS 9436 120th St Surrey, BC V3V 4B9		INSPECTION DATE April 19, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sumit Paul		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of grease observed underneath the gas range, tandoor, etc. equipment. Built-up of food debris observed to be behind and along the side of the chest freezers and under neath the stainless worktables adjacent the dishwashing pit. Corrective Action(s): Clean and sanitize the aforementioned areas. Corrected by: July 19, 2022. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # JCHY-CDDS24 of Apr-11-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: Pot of chick peas made within the hour measured at 55C sitting out to cool. Correction: Cool pot of chick peas in smaller inserts to ensure that food is cooled from 60C-20C within 2 hours and 20C to 4C within 4 hours.

Comments

Follow-up Inspection conducted today for report#JCHY-CDDS24. All the outstanding violations in report#JCHY-CDDS24 have been corrected: -Chlorine sanitizer buckets in the kitchen area measured at 200ppm. QUATs spray bottle for the front of house measured at 200ppm. -High-temperature dishwasher final rinse temperature measured at 75.1C. -Hot holding unit measured at 60C or higher. Pots on the gas stoves are measured at 60C or higher. -Can opener blade observed to be cleaned and sanitized. -No large buckets of curry, chick peas, chopped red onions, green mint sauce, chopped bell peppers, etc. observed to be stored under room temperature. Chopped bell peppers, red onions, etc. used for lunch boxes are held in smaller portions under room temperature during the lunch rush only. Operator informed that they will be discarding potentially hazardous foods (e.g.: chopped bell peppers, red onions, chopped ginger, chopped cilantro, etc.) stored under room temperature for more than 4 hours. -Operator informed chick peas will be cooled in smaller inserts prior to transferring to larger containers.. No food observed to be cooling under room temperature or in big containers at the time of inspection. -All handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. -Food observed to covered with lids or food-grade plastic wrap. Frozen salmon in the back chest freezer observed to be stored in food-grade plastic wrap. NOTE: Ensure all potentially hazardous foods stored under room temperature for the lunch rush for more than 2 hours must be discarded after 4 hours.