INSPECTION REPORT Health Protection YTAN-C4MTFT

PREMISES NAME Indian Haveli Restaurant Ltd		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 310 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE July 5, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE July 13, 2021
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dry ingredient food storage bins had accumulation of food debris on them. - Storage area under back hand sink/near food prep sink also observed to have accumulation of food debris. - Prep cooler door seals require cleaning and sanitizing. Corrective Action(s): Clean and sanitize all items and areas noted above. Ensure deep cleaning in all areas occurs at least once a week. Correct by: 1 week Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold water tap at hand sink near the kitchen entrance was not working properly. Cold water flow and pressure at food prep sink was low. Corrective Action(s): Staff stated plumber has been contacted again. Ensure hot and cold running water at adequate pressure is available at all sinks. Correct by: 1 week Violation Score: 3

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

Comments

- All hand washing stations were supplied with liquid soap and paper towels. *Note that all sinks must also have hot and cold running water at adequate flow/pressure (cold water at food prep sink was very low in pressure/flow). - Food storage in walk-in cooler satisfactory at time of inspection. Reminder that all food items must be properly covered after cooling. - Reviewed cooling procedures with staff. At time of inspection, cooled rice was measured to be below 4C. Operator has obtained an ice cooling wand for quickly cooling hot liquids - good. Ensure this cooling wand is maintained in sanitary conditions. - Chickpea curry was being cooked on stovetop at time of inspection - after service, ensure to hold any leftovers hot at 60C or hotter OR cool rapidly for refrigerator storage. - Discussed ensuring vegetable slicer and dough machine are properly cleaned and sanitized after each use. Follow-up inspection required for new faucets and for deep cleaning.