INSPECTION REPORT Health Protection JPAK-CSXQM5

PREMISES NAME Chaiiwala of London (Nordel Way)		Tel: (604) 503-1021 Fax:
PREMISES ADDRESS 110 - 12025 Nordel Way Surrey, BC V3W 3N6		INSPECTION DATE June 19, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shahezad Desai		NEXT INSPECTION DATE June 21, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 48

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed opened container of different sauces including mint chutney at room temperature. The container clearly indicates that once opened, it should be refrigerated. When inquired, staff indicated that these are used frequently and they are left at room temperature for that reason. 2. Observed condiments stored at room temperature with cooling bags underneath. As per previous inspection report, time stamps are to be used. Once passed the 4 hours limit, they are to be discarded. No time stamps observed at the time of inspection. Cooling bags did not cover all products on the condiments tray. Corrective Action(s): Required operator to get a smaller container to fill them for use during busy hours. The large/original container should be stored at 4 C or lower unless in active use. Operator receptive and transferred the items into a working cooler at 4 C or lower at the time of inspection. Required operator to create time stamps for these condiments. Operator must follow these time stamps. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed utensils such as spatulas and knife stored in a container with food debris on the the utensils. Corrective Action(s): Required operator to clean and sanitize all utensils in the container and the container as well. Ensure to clean and sanitize all utensils every 2 hours if in continuous use. Operator cleaned them at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed sanitizer bucket at front service area and spray bottle in the kitchen with QUAT concentration of less than 200 ppm. 2. Two compartment sink was not being used appropriately to properly wash and sanitize utensils/equipment. Sanitizing sink did not have any sanitizer filled. Staff sprayed utensils with sanitizer and rinsed it off immediately. Corrective Action(s): Required operator to replace sanitizer and ensure to have them at 200 ppm of QUAT, unless stated otherwise by the manufacturer. Operator replaced the QUAT sanitizer at the time of inspection. For manual ware washing, one compartment should be used to wash and rinse and the other one, filled with sanitizer, should be used to submerge all utensils in the sanitizer. Operator filled the sanitizer compartment and corrected the process at the time of inspection Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Opened canned food was being stored in a stand up cooler 2. Observed damaged containers being re-used to reheat vegetables. Corrective Action(s): Required operator to transfer all foods from an opened can to a reusable food-grade container and discard the can. Damaged containers are to be discarded. Damaged containers were discarded at the time of inspection. Canned food was transferred to a food grade container and can was discarded at the time of inspection Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Observed cardboard box used to store utensils in continuous use by the cooking line 2. Equipment were still covered in a the original plastic wrap/covers 3. Old and damaged food containers observed. Corrective Action(s): Required operator to discarded the cardboard box; clean and sanitized food grade containers should be used to store utensils. Required operator to remove the original plastic wrap/covers off of all equipment as they are not of suitable material. Old and damaged food containers are to be replaced with adequate food-grade containers. Operator discarded the cardboard box and old/damaged containers at the time of inspection. Utensils were cleaned and sanitized. Date to be corrected by: June 21 2023 Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Staff onsite do not have FoodSafe Level 1 Certificate Corrective Action(s): Required operator to register for FoodSafe Level 1 Certification course Date to be corrected by: June 21 2023 Violation Score: 1

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

Comments

Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Two compartment sink available for manual ware washing; ensure to fill one compartment with sanitizer for proper sanitization High temperature dishwasher in good working order; detected 74.9 C at plate level after final rinse cycle QUAT dispenser in good working order; detected 200 ppm of QUAT All coolers at 4 C or lower; all freezers at -18 C or lower No sign of pests noted at the time of inspection *Test strips for QUAT seem to have been wet in the past. Ensure to replace the strips to measure QUAT concentration properly