INSPECTION REPORT Health Protection SDHI-CCHSJF

PREMISES NAME The Biryani Chef		Tel: (647) 564-0010 Fax:
PREMISES ADDRESS 105 - 2711 192nd St Surrey, BC V3Z 3X1		INSPECTION DATE March 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurpreet Singh		NEXT INSPECTION DATE April 14, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in the hot-holding unit were measured at 50'C and cooked less than 2 hours ago. As stated by staff, small portions of foods are kept at room temperature for less than 2 hours and then reheated to 74'C (on stove top or microwave) per order. Any remaining foods are discarded after the 2 hours. Corrective Action(s): Provide an updated food safety plan (temporary) for any potentially hazardous foods which are kept at room temperature. Ensure time-temperature tracking is part of the food safety plan for these foods and records are maintained for the health inspector to check. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot-holding unit is still not able to maintain 60'C or higher to properly hot-hold potentially hazardous foods. As stated by staff, all foods are stored in the unit for less than 2 hours, reheated per order to 74'C or higher, or discarded after 2 hours. Staff stated that new parts are on order and repairs are planned. Corrective Action(s): Replace/repair the hot-holding unit to properly hold all potentially hazardous foods at 60'C or higher at all times. If hot-holding is not required on-site, store all potentially hazardous foods in a cooler at 4'C or lower until they are ready to be served to the customer to prevent-time temperature abuse and bacteria growth. If this equipment is not replaced or fixed, progressive enforcement action may be taken. To be corrected by: 3 weeks Violation Score: 3

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

Comments

Follow-up Inspection Conducted Observations: - Hand washing station supplied with hot and cold running water, liquid soap and paper towel - General sanitation of premise satisfactory - Temperature logs are maintained NOTE: hot-holding unit is still not able to maintain 60'C or higher. Small portions of food items are stored in the hot-holding unit, however, staff stated that these foods are only kept in the units for easy access during lunch rush <2 hours. During this 2 hour time, all foods are reheated on the stove top or in the microwave to at least 74'C or higher prior to being served to customers. After the 2 hour lunch rush, all leftover foods in the hot-holding unit are discarded. This is a temporary measure until a new hot-holding unit has been added on-site which is able to maintain the required hot-holding temperature of 60'C or higher. *Operator will be providing an updated food safety plan to reflect these temporary measures Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.