Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-ARBRVC
PREMISES NAME
Surrey - Punjab Dhaba		Tel: (604) 897-3417
Fax:
PREMISES ADDRESS
3 - 12830 96th Ave
Surrey, BC V3V 6A8		INSPECTION DATE
September 18, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Temperature log was not available on site for review as required by the health inspector.
Corrective Action(s): You must start a temperature log for all coolers, freezers, and hot holding units to monitor for any temperature fluctuations.
Date to be corrected: Immediately.
Violation Score: 3

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

Follow up inspection to report YTAN-AQJPT7
- All handwashing stations stocked with hot/cold running water, soap, and paper towels
- Sweets (containing milk, yogurt) stored at < or = 4C. Recommended installing wire racks inside the display cooler in the front of the kitchen to help with recirculation of cool air. The current shelves are solid stainless steel. Please begin a temperature log immediately for all coolers, freezers, and hot holding units.
- Observed large buckets of sauces stored at 3C inside the walk in cooler. The operator stated that they transfer sauces to smaller, shallow pans for cooling. After cooling, they are transferred back into large buckets. Ensure that cooling from 60C to 20C is done within 2 hours. You must cool hot food items in smaller portions to facilitate the cooling process faster.

Note: You must sanitize large pots and pans that do not fit inside the two compartment sink with proper sanitizers (ie 100 ppm chlorine or 200 ppm QUAT solution). Either fill up the pots and pans with sanitizer solution and leave for min 2 minutes or use a spray bottle to spray on the sanitizer. Train all staff on how to properly sanitize food contact surfaces.