INSPECTION REPORT Health Protection AJON-CJVTLH

PREMISES NAME Indian Haveli Restaurant Ltd		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 310 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE October 4, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE October 13, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in both prep coolers stored above 4 degrees Celsius for an unknown amount of time since the morning. Corrective Action(s): Discard all potentially hazardous foods in both prep coolers. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two buckets full of ladles and cooking utensils stored in an unsanitary manner. Corrective Action(s): Ensure to store cleaned and sanitized utensils in a sanitary manner. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in the facility. Corrective Action(s): Prepare a 100-200 ppm chlorine (bleach) sanitizer immediately using half teaspoon bleach per litre water. Ensure sanitizer is available at all times of operation to sanitize food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand sink in dishwashing area blocked with random items. 2. No liquid soap in dispenser at hand sink near walk-in cooler. Corrective Action(s): Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water. All hand washing stations must be accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Several open bags and containers of food stored in the dry storage room, walk-in cooler, walk-in freezer and prep coolers. - Bags of onions stored directly on the floor. Corrective Action(s): Ensure all foods are covered and protected from contamination. Ensure to store foods at least 6 inches (15 cm) off the floor. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of facility requires improvement, especially in the following areas: - Baffles of ventilation canopy - Outside of all storage bins - Inside all coolers - All storage areas - All hard to reach areas Corrective Action(s): Clean all areas listed above. Ensure to keep up with your daily and weekly cleaning. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Temperature of prep cooler #1 (near walk-in cooler) = 11.7 degrees Celsius. Temperature of prep cooler #2 (near hand sink at entry) = 10.2 degrees Celsius. Corrective Action(s): Service both prep coolers so the temperature is maintained at or below 4 degrees Celsius. Do not store any potentially hazardous foods in this cooler until receiving written approval from the Health Inspector. Violation Score: 3

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

Comments

Routine Inspection: Hand washing station upon entry to kitchen and in dishwashing area fully equipped with liquid soap, paper towels and hot/cold running water. The following temperatures met health requirements: - Walk-in cooler = 4 degrees Celsius. - Walk-in freezer = -19.2 degrees Celsius. - Kulfi freezer = -20 degrees Celsius. High temperature dishwasher sanitizing with 72.7 degrees Celsius at dish level after the final rinse cycle. One staff member presented FOODSAFE Level 1 equivalent certificate. Permit fee paid by calling the Billing department at the time of inspection. Note: stand-up 2-door cooler in front not plugged in. Cooler used for storage only. Operator signature not required due to the COVID-19 Pandemic.