INSPECTION REPORT Health Protection JCHW-CUTPPN

PREMISES NAME Thali Sweets and Restaurant		Tel: (604) 581-5657 Fax:
PREMISES ADDRESS 102 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE August 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manoj Singh or Uday Singh		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 = 13

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Two containers of dye stated Not for Human Consumption/For External Use Only were found on-site. Corrective Action(s): Only food dyes which are intended for human consumption can be used in the facility. Dyes were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato dicer was found to have debris from the previous night. Corrective Action(s): Ensure equipment is cleaned and sanitized after each use to prevent potential cross contamination. Dicer was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was lining surfaces. Corrective Action(s): Ensure all surfaces are smooth, non-absorbent, and easily cleanable. Cardboard may attract pests and be a potential fire hazard. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Sweet display cooler at 4C. -Chest freezers were at -18C to -21C. -Upright freezer was at -23C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Sauces were cooled rapidly and were at 4C in the walk-in cooler. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was labelled and tested at 200ppm. -General food storage practices good at time of inspection. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until May 21, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.