Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-AV9TD4
PREMISES NAME
Jaipur Indian Cuisine
Tel: (604) 614-5272
Fax:
PREMISES ADDRESS
8840 120th St
Surrey, BC V3V 4B4
INSPECTION DATE
January 22, 2018
TIME SPENT
0.83 hours
OPERATOR (Person in Charge)
Sukhdev Singh
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: The daily temperature logs were not available on site at the time of the inspection.
Corrective Action(s): Daily temperature logs are to be kept on site and recorded daily. Failure to comply with this requirement will lead to stricter enforcement and/or violation tickets. Submit a record via email to the health inspector.
Date to be corrected: Immediately.
Violation Score: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Renovation in the staff washroom has not been completed. Exposed dry wall, broken tiles, and missing sliding doors to the washroom. Handwashing sink, soap, and paper towels installed. The operator stated that the renovation work is done only during after hours (7am-10am).
Corrective Action(s): Cover all the exposed dry wall, replace broken tiles and install the missing doors. Renovation is to be done during after hours only and cannot be done during food prep. Submit pictures of the finished renovation in one week.
Date to be corrected: One week.
Violation Score: 5

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

Follow up inspection to report DSOG-AUTUXL:

- The broken prep cooler has been removed from the premises.
- All coolers are equipped with working thermometers.
- Surface sanitizer available at 100ppm chlorine solution.
- All handwashing stations (three in total) were easily accessible and free of any equipment, and utensils.
- Most food items were stored covered with plastic wraps or proper lids.
- All coolers measured at 4C.