INSPECTION REPORT Health Protection SDHI-CJXQJ8

PREMISES NAME Delight Indian Bistro		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE October 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjit Singh		NEXT INSPECTION DATE October 21, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher not able to reach at least 50 ppm chlorine concentration at the dish surface. The chef set up the 2-compartment dishwashing method during time of inspection and chlorine was measured at 100 ppm chlorine concentration with test strip. Adequate supply of dishware available on site for food service until this afternoon. Corrective Action(s): Use the 2-compartment sink to clean and sanitize all dishes, utensils and equipment until the dishwasher is verified to be functioning by the health inspector during the follow-up inspection. Prepare bleach solution in the second compartment at a concentration of 100 ppm to adequately sanitize all dishes. Do not use the dishwasher until verified to be functioning by the health inspector. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not able to dispense at least 50 ppm chlorine concentration during time of inspection. Dishwasher repair company was contacted and is scheduled to visit the premise this afternoon. Corrective Action(s): Repair the dishwasher to ensure it is able to dispense at least 50 ppm chlorine concentration. Obtain new test strips from the dishwasher company and ensure the dishwasher is checked at leas once daily (or as per approved sanitaiton plan) and the sanitation log is maintained daily. Call the health inspector for re-inspection this afternoon once the dishwasher is repaired to measure at least 50 ppm chlorine concentration. Violation Score: 9

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

Code 302 noted on Routine inspection # SDHI-CJWUAT of Oct-05-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No hot water available on site during inspection. Hot water measured at 34'C (maximum) at all sinks in the kitchen. 2. QUATs sanitizer in pail and in spray bottle at front bar area measured at 0 ppm QUATs concentration with test strip. Staff replaced sanitizer in pail and in spray bottle during inspection which later measured at 200 ppm QUATs concentration. 3. Chemical dishwasher meaured at 0 ppm chlorine concentration with test strip. Staff primed the line during inspection and the dishwasher later measured at 100 ppm chlorine concentration with test strip. Correction: Ensure QUATs sanitizer is prepared fresh daily at a concentration of 200 ppm to adequately sanitize food contact surfaces and equipment. Check dishwasher chemical concentration with available test strips on site. Ensure hot water is available at all sinks to meet sanitation and cleaning standards of the kitchen. To be corrected by: today Code 303 noted on Routine inspection # SDHI-CJWUAT of Oct-05-2022 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water measured at <38'C at all hand washing stations in kitchen and at preparation sinks. Staff stated that hot water is turned on but does not exceed 34'C. Correction: All hand washing stations must be able to dispense hot water to ensure staff are washing their hands with warm water. All preparation and dishwashing sinks must be able to dispense hot water at a minimum temperature of 45'C to ensure all equipment is cleaned and sanitized adequately. To be corrected: immediately Code 401 noted on Routine inspection # SDHI-CJWUAT of Oct-05-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Hand washing station in main kitchen area not supplied with paper towel or soap during inspection. Paper towel and soap were placed at the hand washing station during inspection by staff. 2. All hand washing stations are lacking hot water during time of inspection. Maximum temperature measured at hand washing stations is 34'C during inspection. 3. Hand sink next to ice machine observed obstructed with clean equipment during time of inspection. All obstructions were moved away from the hand washing station by staff during inspection. Correction: Keep all hand washing stations unobstructed and supplied with hot and cold running water (at a minimum temperature of 38'C), liquid soap and paper towel to ensure staff are washing their hands properly and to prevent potential contamination of food.

Comments

Follow-up Inspection Conducted *NOTE: CLOSURE ORDER was rescinded during time of inspection. Observations: - Closure Order was observed posted at the front entrance - Hot water is available on site at all hand washing stations and in preparation sink - All hand washing stations are supplied with adequate supply and pressure of hot and cold running water, liquid soap and paper towel - Bleach sanitizer in bucket with wiping cloth measured at 200 ppm chorine concentration with test strip - General sanitation of premise is okay during inspection Outstanding violations from routine inspection (refer to report #SDHI-CJWUAT): - Sanitation improvement required in the areas mentioned in routine inspection report - Operator to submit FOODSAFE training application receipt for a minimum of two food handlers on site to the health inspector by Tuesday, October 11th, 2022. Notes: - Follow-up inspection to be conducted on October 21, 2022 Please contact the health inspector for any questions or concerns.