INSPECTION REPORT Health Protection DWAG-CPWVJS

PREMISES NAME Dil Se Indian Cuisine		Tel: (604) 531-2635 Fax:
PREMISES ADDRESS 2160 King George Blvd Surrey, BC V4A 5A2		INSPECTION DATE March 14, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Nand Kumar		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 302 noted on Routine inspection # DWAG-CPNTKJ of Mar-06-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food surfaces sanitizer was not available at the kitchen area. Correction: Prepare 200 ppm quats sanitizer in a spray bottle or bucket for the kitchen area. Clean and sanitize all food contact surfaces. Code 205 noted on Routine inspection # DWAG-CPWSNR of Mar-14-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut vegetables and butter were store on the counter under ambient room temperature. Internal temperature measured at 13C. Staff stated they take out small portion at a time. Correction: Do not store cut vegetables and butter under ambient room temperature. Move aformentioned food to a functional cooler. Correct by: Immediately. Code 302 noted on Routine inspection # DWAG-CPWSNR of Mar-14-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Quats sanitizer not available at the kitchen area. Both bar and kitchen area was sharing one sanitizer spray bottle. 2. Low temperature dishwasher not working properly and unable to dispense any level of bleach sanitizer. Correction: 1. Obtain another sanitizer spray bottle for the kitchen area with 200 ppm quats sanitizer. Kitchen and bar area must have separate sanitizer spray bottle. 2. Set up manual dishwashing at the 3 compartment sink. Do not use the low temperature dishwasher until it is able to dispense 50-200 ppm bleach sanitizer.

Comments

Follow-up inspection: - Low temperature dishwasher serviced and able to dispense 100 ppm bleach sanitizer at the plate level. - Quats sanitizer available at the kitchen area. - Food in the coolers were covered with saran wrap. - Opened can food was transferred out into a food grade container. - Butter was stored on ice. - Outstanding violations on Foodsafe and sandwich cooler.