INSPECTION REPORT Health Protection SDHI-CEXT7S

PREMISES NAME The Biryani Chef		Tel: (647) 564-0010 Fax:
PREMISES ADDRESS 105 - 2711 192nd St Surrey, BC V3Z 3X1		INSPECTION DATE May 31, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurpreet Singh		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 = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of curry measured at internal temperature of 12.1'C with probe thermometer. Manager stated the curry was made yesterday. Curry was voluntarily discarded by staff during time of inspection. Corrective Action(s): Ensure all cooked potentially hazardous foods are cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours) to prevent microbial growth and toxin production. Ensure the time and temperature of foods is monitored and verified before transferring foods into the cooler. Reheating foods may not remove potential toxins. Use the following methods to cool curries faster: - Obtain an ice wand and mix foods frequently - Transfer food into shallow containers and mix frequently - Place food containers into ice baths Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottles (X2) measured at 100 ppm QUATS concentration. Staff prepared fresh solution during time of inspection which measured at 200 ppm QUATS concentration during time of inspection. Corrective Action(s): Prepare fresh QUATS sanitizer solution daily and check sanitizer strength with available test strips on site to ensure sanitizer is at 200 ppm QUATS concentration to effectively sanitize food contact surfaces, equipment and utensils throughout the day and to remove potential pathogens. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: A few flies were observed on site during time of inspection. A bluelight fly trap is observed in the back receiving area. A pest control company is contracted to complete monthly inspections. Corrective Action(s): Monitor fly population and if the population increases, ensure the pest control company is contacted to assess and provide solutions. Ensure all food is covered at all times to prevent potential contamination from flies. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - 2-door stainless steel cooler at 4'C - Sandwich cooler at front at 4'C - Beverage cooler at 3'C - Under-counter beverage cooler at 4'C - Under-counter beverage cooler near cooking line at 4'C - Freezer at -19'C - Hot-holding unit measured at >60'C *REMINDER: temperature log is not maintained as per approved food safety plan. Ensure to check temperatures of hot-holding and cold-holding units at least daily (or as per approved food safety plan). Temperature log template was provided to the manager during inspection. 2. Sanitation: - General sanitation of premise is satisfactory - weekly cleaning company completes deep cleaning of floors and equipment - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 72.2'C at plate surface (above minimum required final rinse temperature of 71'C) - QUATS test strips available on site (Exp: April 2023) - 3-compartment sink available with drain plugs - Ventilation hood kept in good sanitary condition - Pest control company contracted to complete monthly inspections *REMINDER: ensure door handles and insides of coolers are cleaned and sanitized more frequently to prevent potential contamination to food 3. Storage: - All food stored at least 6 inches off the floor - Chemicals are stored away from food 4. Administration: - Staff observed wearing gloves and clean uniforms - FOODSAFE Level 1 trained staff available on site Notes: - No signature required due to COVID Please contact the health inspector for any questions or concerns.