INSPECTION REPORT Health Protection PKUR-CPAR98

PREMISES NAME Delta Indian Cuisine		Tel: (604) 503-8625 Fax:
PREMISES ADDRESS 8320 112th St Delta, BC V4C 4W8		INSPECTION DATE February 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dhoom Singh		NEXT INSPECTION DATE February 23, 2023
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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwashing sink is not draining properly and has a leak. Corrective Action(s): Repair handsink immediately so it can fully utilized for handwashing. In the interim, use the sink at the two compartment dishwashing sink. Ensure the nozzle is held down with the ring so that hands are washed properly. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food spills and debris noted throughout establishment. Liners used for shelves are coming apart. Corrective Action(s): Thoroughly clean entire establishment so that it is visibly clean. Do not use things to line cupboards if they are not easily cleanable/wipeable. Correct by March 8, 2023. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Storage room built into kitchen with a wall made of unfinished food. Paint on walls against food contact surfaces is starting to chip. Corrective Action(s): Ensure all food contact surfaces, walls and floors are non-absorbent, easily cleanable and wipeable. Seal the unfinished wood and repaint chipping walls. Correct by April 22, 2023. Violation Score: 1

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

Comments

Routine Inspection Coolers (except cooler #2) at 4 C or below. **Cooler #2 at 6 C - ensure it drops to 4 C or below in the next hour. Operator adjusted the temperature seting at the time of inspection Freezers ranged from -10 to -18 C. Note, freezers must be at -18 C. Surface sanitizer available in bucket at 100-200 ppm chlorine. Store wiping cloths in bucket. High temperature dishwasher registered at least 71 C during the final rinse cycle. Staff washroom equipped with hot/cold running water, liquid soap and single-use towels. FOODSAFE Level 1 or equivalent requirements met. *Follow-up inspection required.