INSPECTION REPORT Health Protection SDHI-D29T3Y

PREMISES NAME Desi Rasoi Foods		Tel: (778) 979-4411 Fax:
PREMISES ADDRESS 107 - 8140 120th St Surrey, BC V3W 3P2		INSPECTION DATE February 8, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pawandeep Pawandeep		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 8

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): One container of Bush Brand Orange Red food colouring observed on dry storage shelf on site during inspection. Staff voluntarily discarded the container of food coloring during inspection. Corrective Action(s): Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Do not purchase this food colouring in future. Ensure to purchase food colourings which are from an approved source and which contain Canadian permitted ingredients. 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 (CORRECTED DURING INSPECTION): Whisk observed stored in the preparation area with duct tape on the handle. Operator voluntarily discarded the whisk during inspection. Corrective Action(s): Do not store any equipment which is broken and repaired with tape or glue. Equipment which is not in good working order is not easy to clean and sanitize between uses and can potentially chemically, physically, or biologically contaminate food. Replace equipment which is broken immediately. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -19'C - Line coolers at or below 4'C - Line freezers at or below -19'C - Stand-up freezers at or below -19'C - Stand-up coolers at or below 4'C - Beverage display cooler at 3'C - Hot-holding units measured at or above 60'C - Temperature logs are maintained on site - good! - All food observed covered and at least 6 inches off the floor - Good organization in walk-in cooler - General sanitation excellent during inspection - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Low-temperature chemical dishwasher measured at 100 ppm chlorine concentration with test strip - QUATs sanitizer in pails with wiping cloths (X4) measured at 200 ppm QUATs concentration with test strip - Equipment observed stored in a sanitary manner - Chemicals are stored away from food - Ice machine and ventilation canopy observed in sanitary condition - No signs of pest activity during inspection - Professional pest control company contracted - Staff observed wearing hair nets, gloves and clean uniforms. Staff observed practicing good hand hygiene. - Staff washrooms observed in good sanitary condition - FOODSAFE Level 1 trained operator available on site - Permit posted in a conspicuous location on site *Reminder: - Ensure staff are mixing foods in hot-holding units frequently to prevent the tops of large batches of food to be stored in the danger zone (4-60'C) Please contact the health inspector for any questions or concerns.