INSPECTION REPORT Health Protection JCHY-CDDS24

PREMISES NAME Ustaad G Indian Cuisine (120th St)		Tel: Fax:
PREMISES ADDRESS 9436 120th St Surrey, BC V3V 4B9		INSPECTION DATE April 11, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sumit Paul		NEXT INSPECTION DATE April 19, 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 = 67

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Pot of chick peas made within the hour measured at 55C sitting out to cool. Corrective Action(s): Cool pot of chick peas in smaller inserts to ensure that food is cooled from 60C-20C within 2 hours and 20C to 4C within 4 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following food items observed to be stored under room temperature for 2 hours. -Chopped bell peppers. -Container of mint green sauce. The following food items observed to be stored under room temperature for 3 hours. -Buckets of curry. -Bucket of chick peas. -Container of chopped red onions. Corrective Action(s): Store the chopped bell peppers and mint of green sauce in a cooling unit able to hold an air ambient temperature of 4C or lower. Discard the buckets of curry, bucket of chick peas. All food must be stored in a cooling unit able to hold an air ambient temperature of 4C or lower. No potentially hazardous foods must be stored under room temperature for more than 2 hours. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have a built-up of food debris. Corrective Action(s): Clean and sanitize the aforementioned item. All food contact surfaces must be cleaned and sanitized after each-use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher measured at 66.1C final rinse temperature. No prepared approved sanitizer buckets available for sanitizing food contact surfaces. Corrective Action(s): Service the high-temperature dishwasher to measure a final rinse temperature of 71C or higher. Prepare QUATs sanitizer buckets to measure at 200ppm. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwashing sink near the dishwashing area observed to lack paper towels. Corrective Action(s): Ensure all handwashing sink is well equipped with hot and cold running water, liquid soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Pails of curry, cooked chicken, rice observed to be uncovered in the under counter cooler. Exposed frozen salmon observed in the chest freezer. Corrective Action(s): Ensure all food is covered with lids, plastic wrap, and/or in containers to prevent possible contamination. Corrected by: April 19, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher measured at 66.1C final rinse temperature. Corrective Action(s): Service the high-temperature dishwasher to measure at least 71C final rinse temperature or higher. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Prep cooler, stand-up cooler, and walk-in cooler measured at 4C or lower. Stand-up freezer, chest freezer measured at -18C or lower. Hot-holding units measured at 60C or higher.