INSPECTION REPORT Health Protection TGIL-CK4QED

PREMISES NAME Khana Peena Lounge		Tel: Fax:
PREMISES ADDRESS 103 - 12736 80th Ave Surrey, BC V3W 3A7		INSPECTION DATE October 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manpreet Singh		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # TGIL-CJXRDV of Oct-06-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff was conducting manual dishwashing at the time of inspection. No sanitizing step was being conducted at the time of inspection. Upon inquiry, staff stated that dishes/utensils are ONLY washed with soap and water. Correction: Ensure that proper steps are followed to conduct manual dishwashing - wash, rinse, sanitize and air dry to achieve adequate cleaning and sanitation of the utensils/food contact surfaces. TO BE CORRECTED BY - Immediately Code 401 noted on Routine inspection # TGIL-CJXRDV of Oct-06-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Facility has 3 handwash sink in place. No soap and/or single use paper towels were available near the sinks. Soap dispenser was found empty. Only cold water was available on the sinks. Correction: Ensure that all handwash sinks have adequate supply of hot and cold running water, single use paper towels and liquid soap. TO BE CORRECTED BY - Immediately Code 402 noted on Routine inspection # TGIL-CJXRDV of Oct-06-2022 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: No adequate handwash station available onsite. Staff was not observed washing their hands. Correction: Ensure that all staff are properly trained and wash their hands regularly and as needed. TO BE CORRECTED BY - Immediately

Comments

Follow up inspection conducted to routine inspection (report #TGIL-CJXRDV) - Staff demonstrated proper steps for manual dishwashing. 200ppm bleach solution was prepared during inspection. Education was provided again on manual dishwashing to ensure adequate cleaning and sanitation. - All hand wash stations had adequate supply of hot and cold running water, liquid soap and single use paper towels. Operator installed liquid soap and paper towel dispensers. - 2 spray bottles with 200ppm bleach available onsite. Staff labelled them during inspection. - Staff confirmed that operator discussed proper handwashing steps and proper hand washing is being conducted. - Small storage room has been re-organized. More frequent cleaning required in this room. - Vents have been serviced. NOTE - Buffet station was present onsite. The temperature of hot holding units confirmed and recorded above 60C. Food Safety Plan was discussed: Operator stated that all food products are cooked fresh and transferred to hot holding units. Hot holding units are maintained at a temperature of at least 60C or above. Temperature logs available onsite and temperature will be recorded every 4 hours. IR thermometer present. It is recommended to use probe thermometer for temperature checks. Single use take out containers will be used for buffet services. Sneeze guard present to prevent the risk of food contamination. All tongs will be washed and sanitized with 200ppm bleach solution every 4 hours. NOTE - Please email a copy of Food Safety Plan & Sanitation Plan by October 15, 2022. HEALTH APPROVAL granted for offering buffet services.