INSPECTION REPORT Health Protection JGUU-CSQTE6

PREMISES NAME Pindi Dhaba		Tel: (604) 585-6666 Fax:
PREMISES ADDRESS 100 - 10252 City Pky Surrey, BC V3T 4C2		INSPECTION DATE June 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Qasim Mehmood		NEXT INSPECTION DATE June 26, 2023
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: High (≥30) Total Score = 67

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A pot of brewed Kashmiri chai with milk was measured internally at 48.8C for an unknown amount of time. Tea was discarded at this time due to time and temperature abuse. 2. Observed a pot of cooked noodle stored in a rice cooker. Internal temperature measured at 45.1C. Noodle discarded due to time and temperature abuse. Corrective Action(s): Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was available at the time of inspection. Supervisor on site was not aware of sanitizer (showed Windex when asked about food contact surface sanitizer). Prepared 200 ppm QUATs at the time of inspection. Corrective Action(s): Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The back kitchen hand washing station basin was obstructed with a baking sheet with cooking related items on it (bottle of oil, etc.). Obstruction removed at this time. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Box of potatoes and chat papdi stored directly on the floor. >15cm clearance provided at this time. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed fly activities throughout the facility. The facility lower the pest service frequency from bi-weekly to bi-monthly. Corrective Action(s): Increase the pest control service frequency back to bi-weekly until further notice. Prepare a pest control report (dated post June 12, 2023) for a subsequent visit. Correct this by: immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. The back storage room requires organization. Due to number of items stored directly on the floor, the room cannot be accessed for sanitation and pest activity. 2. Grease build up observed around the deep fryer. Corrective Action(s): 1. All items on the premise must be stored >15cm off the floor to facilitate cleaning and to monitor pest activities. Correct this by: 2 weeks. 2. Clean and sanitize areas around the deep fryer. Correct this by: today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed a pool of water in the mop sink basin. Manager cited an issue with drainage. Plumber visited the site two days ago. Work order is in place. Corrective Action(s): Drainage issue to be serviced. Mopped water to be drained down the staff washroom until the mop sink is available. Correct this by: 2 weeks. Violation Score: 3

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

Comments

Routine inspection conducted: Hand washing stations are fully equipped with hot and cold running water, liquid soap and paper towels (see violation section for additional details). Food contact surfaces sanitizer measured at 200 ppm QUATs (see violation section for additional details). Hot holding (rice) measured at 60C or higher (see violation section for additional details). All coolers measured at 4C or less. Freezers at adequate temperature. Supervisor with a valid FOODSAFE Level 1 equivalent certificate was on site. Follow up inspection to be conducted in 2 weeks.