INSPECTION REPORT Health Protection RSHA-B4RSTB

PREMISES NAME Roy's Indian Restaurant		Tel: (604) 948-7697 Fax:
PREMISES ADDRESS 200 - 1179 56th St Delta, BC V4L 2A2		INSPECTION DATE September 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Roy Abhishek		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen upright cooler. Corrective Action(s): Adjust. Maintain at or below 4 C, prior to storage of any perishable food items. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. No concerns noted this date. Gauges present. - Mechanical Dishwasher: High temperature = Ok. -> Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned items are to be stored in a sanitary manner in order to prevent post contamination. (ie: Handles up) -> Wiping cloth storage reviewed. Limit the amount of cloths stored on site. Discard all the shredded cloths. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Monitor. Change solution routinely. - Food Storage: All food items are to be kept covered during storage. Manufacturers directions - "Refrigerate after opening" is to be followed. Storage containers are to be kept in good repair. Damaged containers are to be discarded. No double stacking of food containers, when saran wrap is being used to cover food items. - Chemical storage: Ok. All items are to be stored in designated areas. - Sanitary Facilities: Ok. - Staff hygiene: Discussed.. - Sanitation: Ok. All shelving is to be kept organized. All items are to be stored in designated areas. Any unused items are to be removed to free up space. Cleaning of "hard to reach" areas (ie: behind/under sinks, etc) are to be conducted routinely. - Ice bin cleaning and disinfection discussed. - Garbage, Recycling, Oil and Composting Storage: All items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring required. - FoodSafe trained staff on site. - Food Safety Plan and Sanitation Plan are to be kept on site. Supplementary flow chart provided.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-B4RSTB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment