INSPECTION REPORT Health Protection YTAN-BJBUYQ

PREMISES NAME Indian Haveli Restaurant Ltd		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 310 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE November 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was tested to have 0 ppm chlorine residual. Corrective Action(s): Staff prepared fresh sanitizer solution at time of inspection. 100 ppm chlorine residual detected. Ensure to change sanitizer solution in spray bottles every few days. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand washing station was missing paper towels. Another hand washing station's paper towel dispenser was jammed. Corrective Action(s): Corrected at time of inspection. Ensure to check supplies and to properly install paper towel in dispensers. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand sinks were supplied with hot and cold running water and liquid soap. - High-temperature dishwasher reached 78C at the dish surface during rinse cycle - good. - All coolers were measured at 4C or colder - Walk-in freezer measured at -24C - Accurate thermometers available - Food was cooling on countertops at time of inspection, temperatures were above 50C. Ensure to cool hot food from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours inside the cooler. - Food properly covered. *Better organization required in walk-in cooler: ensure all food items are stored off the floor, and keep vegetables and cooked items above/away from raw meat and poultry. - Ventilation canopy maintained in sanitary condition - General sanitation satisfactory. Dry storage areas satisfactory. - No signs of pest activity noted at time of inspection.