INSPECTION REPORT Health Protection KLAI-CYRNQX

PREMISES NAME Pindi Dhaba		Tel: (604) 585-6666 Fax:
PREMISES ADDRESS 100 - 10252 City Pky Surrey, BC V3T 4C2		INSPECTION DATE December 22, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Qasim Mehmood		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: During the inspection, noted a dual portable deep fryers sitting on the countertop in the front kitchen area. Deep fryers were not under a fume hood. As per Supervisor, this unit is used for emergency for a couple hours when oil is being changed at the main deep fryers. Corrective Action(s): Deep fryers must be operated under a fume hood to remove excess smoke and grease generated from the equipment. If not used properly, a fire hazard can ensue. Please discontinue using this unit or have it moved under the fume hood. If operator decided to add this equipment permanently at the facility, update your floor plan, submit to Fraser Health for approval, prior to adding this equipment permanently. Date to be corrected by: Today Violation Score: 1

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

Comments

F/U inspection conducted for report KLAI-CYMUJH Did not observe potentially hazardous food being stored at room temperature. Right 2-door sliding cooler was unable to be fixed. A new refrigeration unit has been ordered and will arrive after the Christmas holidays. For now, no cold potentially hazardous food is stored in the broken cooler. Bleach is now available onsite. Two sanitizer spray bottles were tested and noted with 200 PPM chlorine residual. Paper towel and liquid soap were available at the two handwash stations in the cooking area. Proper dispensers are now noted in-use for the bulk food containers. Dispensers are also stored properly with the handles not in contact with food. In general, most food in the refrigeration units are stored protected. Did not observe dirty utensils nor utensils stored improperly in ambient temperature water.