INSPECTION REPORT Health Protection SDHI-CF5UC8

PREMISES NAME Delight Indian Bistro		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE June 6, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ranjit Singh		NEXT INSPECTION DATE June 13, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher measured at 0 ppm chlorine residual with test strip during time of inspection. Staff replaced the chlorine sanitizer pail and primed the line, however, dishwasher still measured at 0 ppm chlorine residual. A 2-compartment sink is available on site. Staff contacted the dishwasher company during time of inspection to repair the dishwasher. Dishwasher was repaired to dispense 100 ppm chlorine concentration and chorine test strips were provided by the dishwasher company to staff during time of inspection. 2. Bleach sanitizer bucket with wiping cloth measured at 0 ppm chlorine residual with test strip. Staff replaced the sanitizer during time of inspection which measured at 200 ppm chlorine concentration. Corrective Action(s): 1. Test dishwasher chlorine concentration as per approved sanitation plan to ensure all dishware, utensils and equipment are adequately cleaned and sanitized to prevent contamination to food and foodborne illness. 2. Prepare fresh sanitizer solution (as per approved sanitation plan) more frequently to ensure sanitizer is at 100-200 ppm chlorine concentration to effectively sanitize food contact surfaces, utensils and equipment throughout the day. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premise observed in unsanitary manner. The following areas are observed with grease and/or food debris build up: - behind and around all preparation tables (floors and walls) - hand washing station basins - inside of sandwich cooler (inserts and closeable top for inserts) - around and under all dry storage shelving Corrective Action(s): Degrease, clean and sanitize all aforementioned areas to remove grease and food debris build-up. Clean hard to reach areas more frequently (as per approved sanitation plan) to prevent build-up and unsanitary conditions. To be corrected by: June 13, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwasher measured at 0 ppm detectable chlorine concentration with chlorine test strips. Staff contacted dishwasher company to repair dishwasher during time of inspection. Dishwasher was later repaired to dispense 100 ppm chlorine concenration with test strips. Corrective Action(s): Test the dishwasher with chlorine test strips as per approved sanitation plan to ensure the dishwasher is able to maintain 50-100 ppm chlorine concentration residual. Keep a record to be verified by the health inspector during the next routine inspection. Ensure the dishwasher is regularly maintained and non-expired chlorine test strips are available on site at all times. Progressive enforcement action may be taken if the dishwasher is observed not working during the next inspection. Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation (CORRECTED DURING INSPECTION): No chlorine test strips available on site to check dishwasher chemical residual concentration or to check bleach food contact surface sanitizer as per approved sanitation plan. Chlorine test strips were obtained during time of inspection from dishwasher maintenance company. Corrective Action(s): Test the dishwasher chlorine concentration at least once daily (or as per approved sanitation plan). Ensure the dishwasher is able to dispense 50-100 ppm chlorine concentration residual at the plate surface. Test food contact surface bleach sanitizer as per approved sanitation plan to ensure sanitizer is at 100-200 ppm chlorine concentration to effectively sanitize surfaces throughout the day. Verify concentration of dishwasher strength and keep a sanitation log to be checked by the health inspector. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler #1 for food storage at 4'C - Walk-in cooler #2 at back of kitchen at 4'C - Walk-in freezer at -18'C - All line coolers and under-counter coolers in kitchen and bar measured at or below 4'C - Hot-holdings units measured at >60'C *NOTE: large portions of curries recently prepared (< 1/2 hour ago) observed stored at room temperature in large pots. Staff stated that the ice wand to cool curries is currently broken. Staff to replace the ice wand to ensure large batches of food are cooled effectively and conveniently from 60'C to 20'C within 2 hours or less. Staff is currently mixing foods frequently, transferring the food to shallow containers and then into the cooler once foods are verified at 20'C within 2 hours or less. A probe thermometer is available on site to verify internal food temperatures. 2. Sanitation: - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - Bleach sanitizer in spray bottle measured at 200 ppm chlorine concentration - Glasswasher at bar measured at 12.5 ppm iodine concentration - 2-compartment sink available with drain plugs - Ice machine observed in good sanitary condition - staff mentioned it is cleaned and sanitized every week - Ventilation hood kept in good sanitary condition - Washrooms kept in good sanitary condition 3. Storage: - All food observed stored at least 6 inches off the floor and covered - Raw meats observed stored separate from ready-to-eat foods - Chemicals are observed stored away from food *REMINDER: any foods kept at room temperature from refrigeration may be kept at room temperature for no longer than 2 hours, after which time the foods must be discarded to prevent time-temperature abuse in the danger zone (4'C to 60'C) and to prevent foodborne illness. 4. Pests: - No signs of pests during time of inspection - Pest control company contracted to complete weekly inspections 5. Administration: - FOODSAFE level 1 trained staff available on site - Health permit posted in conspicuous location Notes: - No signature required due to COVID - Follow-up inspection to be conducted on June 13, 2022 Please contact the health inspector for any questions or concerns.