INSPECTION REPORT Health Protection SDHI-C5YT9M

PREMISES NAME Dhoom Restaurant & Bar		Tel: (604) 543-2222 Fax:
PREMISES ADDRESS 112 - 7938 128th St Surrey, BC V3W 4E8		INSPECTION DATE August 17, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jagdev Dhaliwal		NEXT INSPECTION DATE 2 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic in oil observed above stove top in the cooking line and measured at 22C. Staff voluntarily discarded garlic in oil during time of inspection. Corrective Action(s): Garlic in oil is a potentially hazardous food which if not kept at 4C or lower can cause foodborne illness. Ensure all potentially hazardous foods are stored at 4C or lower to prevent microbial growth and/or toxin production. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle measured at 0 ppm chlorine with test strips. Staff prepared new sanitizer solution during time of inspection, which measured at 100ppm chlorine. Corrective Action(s): Ensure sanitizer spray bottles are changed more frequently and maintained at 100ppm chlorine concentration to adequately sanitize food contact surfaces, utensils and equipment and to prevent possible contamination. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station next to ice machine not supplied with paper towel during inspection. Operator supplied handwashing station with paper towel during time of inspection. Corrective Action(s): Ensure all handwashing stations are equipped with paper towel, liquid soap and paper towel during time of inspection to promote foodhandlers to practice proper handwashing and to prevent cross-contamination and foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large dry spice containers under preparation counter and large containers of lentils in preparation cooler observed stored uncovered. Operator covered all spice containers and all items in preparation cooler during time of inspection. Corrective Action(s): Ensure all foods are protected with food grade material at all times to prevent possible contamination and pest entry and to prevent foodborne illness. Violation Score: 3

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

Comments

Routine Inspection Conducted: Observations: 1. Temperatures - Walk-in cooler at 3C - Walk-in freezer at -17C - Preparation cooler #1 located in cooking line at 4C (top) and 0C (bottom) - Preparation cooler #2 located at service area at 3C (top) and 3C (bottom) - Beverage cooler at bar at 4C NOTE: temperature logs are not maintained. Ensure temperatures are checked at least once daily (or as per food safety plan) and logs are maintained. 2. Sanitation: - Handwashing station at front service area, in staff washroom, at bar, and in public washrooms all supplied with liquid soap, paper towel, hot and cold running water - High-temperature dishwasher reached 72.8C at plate surface (above minimum required final rinse sanitizing temperature of 71C) - 2-compartment sink available with drain plugs - Sanitizer bucket with wiping cloths measured at 200 ppm chlorine concentration - Ice machine kept in good sanitary condition with scoops placed outside - Ventilation hood in okay sanitary condition. Regular maintenance cleaning due in October, 2021. Recommendation to operator: clean and sanitize ventilation hoods between regular maintenance cleaning to prevent grease build up 3. Storage: - All food is stored at least 6 inches off the ground - Chemicals are stored away from food 4. Practices: - Cooling practices were discussed with operator. Large batches of lentils and curries are cooled using ice baths and/or shallow containers - good! 5. Pests: - No signs of pests during time of inspection - Pest management company conducts monthly checks 6. Administration; - FOODSAFE Level 1 (equivalent) staff on premises during time of inspection (expires March 5, 2026) - Operating permit visible during time of inspection No signature required due to COVID-19. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.