INSPECTION REPORT Health Protection PKUR-CHFQDN

PREMISES NAME Delta Indian Cuisine		Tel: (604) 503-8625 Fax:
PREMISES ADDRESS 8320 112th St Delta, BC V4C 4W8		INSPECTION DATE August 19, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dhoom Singh		NEXT INSPECTION DATE August 24, 2022
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 = 45

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Left side two door cooler ambient air temperature at 7.5 C. Lamb curry at 7 C; raw fish at 6 C. Corrective Action(s): Transfer all potentially hazardous foods (meats, dairy, cooked vegetables) to a cooler that is 4 C or below until cooler is repaired. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach solution for surface sanitizing in back of house registered at > 200 ppm (staff stated they are using equal parts bleach and water) and was made with lemon-scented bleach. 2. Only water used for sanitizing tables in dining area. 3. High temperature dishwasher unable to achieve a temperature of 71 C on utensil surface during final rinse. Corrective Action(s): 1. New bleach solution was made with commercial bleach (previously used for low temperature dishwasher). General bleach sanitizer formula: 1/2 tsp regular unscented household bleach per litre of water. 2. Spray bottle of water replaced with bleach solution for dining tables. 3. Manually wash dishes using the two compartment sink until dishwasher is repaired. Wash & Rinse in one sink; Sanitize (with 200 ppm chlorine) in second sink and air dry. Dishes can be washed in the dishwasher followed by a manual sanitizing step. Until dishwasher is repaired, facility must not use re-usable dishes for dine in. Options are to use single-use utensils and dishes or be open for take-out only. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Left side two door cooler has an ambient air temperature of 7.5 C. Gaskets are not in good condition and tape is falling apart. Right side cooler has an ambient air temperature of 5 C. Prep cooler with inserts - bottom section has an ambient air temperature 5.5 C (top is at 4 C). 2. High temperature dishwasher registered at 64 C on plate surface during final rinse. Corrective Action(s): 1. Repair coolers so that they are able to maintain a temperature of 4 C or below. Replace gaskets/take off breaking tape is this can contaminate food. Operator called the technician at the time of inspection and scheduled a visit for the evening of the same day. 2. Repair dishwasher so that is able to achieve a final rinse temperature of 71 C on plate surface. Violation Score: 15

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

Comments

Routine Inspection Hand washing sink - equipped with hot/cold running water and liquid soap. Paper towel on a roll but must be put in dispenser once batteries are replaced. Please fix immediately. Right side standing freezer at -18 C. Left side freezer at -8 C and overflowing. Freezers must be at - 18 C or below. Ensure all food is kept in proper food grade containers or bags. Food should not be stored without any packaging (samosas in freezers must be protected from contamination). General sanitation requires improvement. Dirt and debris observed behind and underneath equipment. Increase frequency of cleaning. Facility is limited to single-use utensils/disposal dishes for dine-in customers or take-out only until dishwasher is repaired. Failure to comply may lead to further enforcement action. Obtain a water proof thermometer to verify temperature of dishwasher. Can use thermo-labels as well. Note: Low temperature dishwasher replaced with a different model dishwasher without review/approval by health inspector. Please do not replace equipment or make changes to the kitchen without speaking to your health inspector first unless you are replacing like for like equipment. Follow-up inspection required.