INSPECTION REPORT Health Protection JELR-BJRS4K

PREMISES NAME Cilantro Indian Cuisine		Tel: (604) 535-6696 Fax:
PREMISES ADDRESS 14945 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE December 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Atul Pundir		NEXT INSPECTION DATE 2 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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice is being held in rice cooker. The food temperature isb now 45 C. Corrective Action(s): The temperature of the rice is below 60 C for about 2 hours. Reheat to 74 C and then keep hot above 60 C. If the rice temperature is below 60 C for more than 2 hours, discard rice. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There are no paper towels in the dispenser at the staff washroom hand sink. Corrective Action(s): Paper towels were provided during the inspection. 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

Prep /food storage room - Hand washing sink is being installed in this room next to the food preparation sink - good. Currently the new hand washing sink does not have hot water, liquid soap, or paper towels. Staff advise that they are still using the hand sink in the main cooking area to wash hands. Continue to do this. Use the new hand sink only when it has been supplied with hot water, liquid soap, and paper towels. ***Call Fraser Health when hot water has been provided. Other hand sink in cooking area has liquid soap and paper towels in a dispenser. Disposable gloves are also available. ***Food Safe - Operator has Food Safe but is away today. One staff on site has a valid Food Safe Level 1 certificate - ok (keep copies of certificates on site). Reminder that Food Safe certificates expire after 5 years - check dates and renew if expired. If certificates have not expired, an online Refresher course can be taken to renew (www.foodsafe.ca). Food safety and sanitation plans previously submitted. Coolers (walk-in, 2 line coolers, bar cooler) are all keeping food at 4 C or colder. Check daily with accurate thermometers (right side line cooler temperature gauge is broken - provide new gauge). Garlic - storage is in cooler good. Rice - see above. Utensils stored in cold water on cooking line. Recommend using ice to keep water cold. This is changed every 30 minutes as per chef - ok. ***Quats - sanitizer is used on counters and cutting boards. Wash, rinse, sanitize, and air dry every 4 hours when in use. Follow manufacturer's directions for dilution (concentration is a bit high 200+ppm). Label on bottle says to use 2.6 mL of solution in 1 litre of water to dilute to 200ppm. Use less if spray bottle contains less than 1 litre of water. ***Dishwasher has a final sanitizing rinse of hot water (temperature was 90 C at the gauge when 71 C was reached inside of the machine). Check temperature gauge daily (to be 89/90 C for final rinse). Premises is very well organized and food is covered and up off of the floor. Food is walk in cooler is covered and there is good air flow. Washroom door is closed (self-closer) - good. No evidence of pests. Keep back door closed. Outside area - ok (no food storage).