INSPECTION REPORT Health Protection CPAK-BEZPK6

PREMISES NAME Payal Chaat House & Restaurant		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 101 - 12877 80th Ave Surrey, BC V3W 0E6		INSPECTION DATE August 13, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE August 15, 2019
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the kitchen prep coolers had ambient air temperature at 9.2'C. Staff had advised it could be due to the ice build-up inside the unit and unplug the unit for 5 minutes. Not much foods stored in the unit at this time - vegetables, cooked foods, sauces and small amount of yogurt had internal temperature ranging in between 7.8-10.4'C. All foods were placed in the unit <1 hour prior to the inspection. All moved to the adjacent prep cooler at this time. Corrective Action(s): Ensure to check the temperature every morning and every 2 hours during operation. All cold potentially hazardous foods must be stored at or below 4'C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available for food prep surfaces. Staff had advised surfaces are sanitized at the end of the day. 200ppm chlorine solution was prepared in a spray bottle at this time. Corrective Action(s): Ensure all prep surfaces are sanitized BEFORE initiating any food prep, after each possible contamination and every 2 hours during operation, NOT ONLY AT THE END OF THE DAY. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station at the ice cream serving area missing liquid soap and paper towels. Both were available at the station by the end of the inspection. Corrective Action(s): Ensure staff are using this station to wash hands before serving ice creams to customers. All handwash stations to be adequately supplied with liquid soap, paper towels and hot/cold running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Opened can of food observed in the prep cooler. Staff was advised to transfer food to a food grade container at this time. Corrective Action(s): Ensure all can foods are transferred to food grade containers when kept for later use. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed from the following areas: -Floors under coolers, prep counters, dishwasher and dishwashing sink -Under counter shelves by the prep cooler/cooking equipment -Under prep cooler handles -Behind dough mixer Corrective Action(s): Ensure the above areas are cleaned. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen prep cooler operating above the required temperature of 4'C. Even after deicing, the ambient air temperature was measured at 12.5'C. Corrective Action(s): Ensure to have the unit repaired. Until then, do not store any potentially hazardous food in this unit. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezers operating at/below required temperature of -18'C. -Thermometers available for temperature monitoring. -General food storage practice satisfactory. Most foods are properly covered and contained in food grade containers, except mentioned above. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Ventilation canopy hood serviced and maintained. Good until Feb 2020. -No evidence of pest activity observed. Professional pest control company contracted. Recent reports to be checked during the follow-up inspection. -Washroom handsinks satisfactory. -Cook line is maintained in sanitary condition. Good. Discussed about facility's repeated issues observed in previous inspections. Improvement required for general operational practices. It is the operator's responsibility to ensure all staffs are properly trained regarding the following practices: All food prep surfaces must be sanitized prior to any food prep in the morning, after each possible contamination and every 2 hours during operation. 100-200ppm chlorine solution must be available for use AT ALL TIMES. Proper handwashing after each possible contamination before returning back to food prep. In addition to the above, a good temperature monitoring system should be implemented. All coolers must be operating at/below 4'C. Check every morning as well as during operation. If the cooler is operating above 4'C, DO NOT store any potentially hazardous foods (cooked foods, dairy products, meat/seafood) in the unit. Start recording temperatures on the logs provided at this time. Follow-up inspection to be conducted on/before Thursday, August 15, 2019. Please contact the health inspector for any questions or concerns.