INSPECTION REPORT Health Protection MLOO-D3CUJL

PREMISES NAME Cilantro Indian Cuisine		Tel: (604) 535-6696 Fax:
PREMISES ADDRESS 14945 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE March 14, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Atul Pundir		NEXT INSPECTION DATE March 21, 2024
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer for food contact surfaces was not available in the kitchen. 2. Glasswasher measured 0 ppm chlorine residual. Sanitizer jug was nearly empty. Corrective Action(s): 1. Prepare 100-200 ppm bleach solution to use a food contact surface sanitizer. Ensure this is available while kitchen is in operation. 2. Replace the sanitizer jug with a new one. Seal the opening to help the sanitizer last longer. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station at the back prep area was not supplied with paper towels. Hot water knob was also broken. Corrective Action(s): Paper towels were provided at the time of inspection. Repair hot water knob as soon as possible. Ensure hand washing stations are fully supplied at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Containers of raw fish and cooked food were stored next to each other in the walk-in cooler. Corrective Action(s): Store raw fish and meat and cooked food separately to avoid potential contamination. If sharing the same shelving unit, store raw fish and meat on bottom most rack. Violation Score: 3

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

Comments

- Hand washing station (front) is equipped with hot and cold running water, liquid soap, and paper towels - Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C. - Glasswasher is available. 50 ppm chlorine residual detected (after correction) - 200 ppm bleach sanitizer is available - Ventilation hood is maintained - Dry storage areas are maintained - Ice machine is maintained - No signs of pests observed. Send most recent pest control report to health inspector. - Premises is well lit - Permit is posted Note: - Discussed thawing procedures. Ensure thawing is done in cooler, under cold running water, or in a container of cold water with the water changed every 30 minutes. - Chlorine test strips are available for testing the glasswasher. Ensure this is done at least once per day. - Ensure back door is kept closed when not in use.