INSPECTION REPORT Health Protection SDHI-CB2VQ8

PREMISES NAME Delight Indian Bistro		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE January 26, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ranjit Singh		NEXT INSPECTION DATE February 02, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in pail with wiping cloth measured at 0 ppm chlorine concentration with test strip. Staff prepared new solution during time of inspection which measured at 200 ppm chlorine concentration. Corrective Action(s): Prepare bleach sanitizer at a concentration of 100-200 ppm chlorine by mixing 1/2-1 teaspoon of bleach with 1L of water. Ensure the sanitizer is prepared fresh every 2 hours (or as per approved sanitation plan) and maintained at 200 ppm chlorine concentration. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Knives on knife magnet above the two-compartment sink in the kitchen observed in unsanitary condition with dried up food debris. Staff placed all the knives into the dishwashing area to be cleaned during time of inspection. Corrective Action(s): Do not store used knives on the knife magnet. Clean and sanitize all utensils after each use. If utensils are to be re-used throughout the day, they must be placed in an ice bath where the ice is changed frequently to prevent microbial growth and/or toxin production. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] 1. Hand washing station upon entry into kitchen was observed obstructed with a large bucket full of water. The bucket of water was connected to a drink dispensing machine used to make hot beverages. Staff removed the bucket of water from the sink during inspection. 2. Hand washing station at the bar was not supplied with any single-use drying method. Staff placed paper towel at the bar during inspection. Corrective Action(s): All designated hand washing stations must remain unobstructed and must only be used for the purpose of hand washing. Ensure all hand washing stations remain unobstructed at all times and are supplied with hot and cold running water, liquid soap, and paper towel to promote proper and frequent hand washing. Violation Score: 15

Non-Critical Hazards: Total Number: 5

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation (CORRECTED DURING INSPECTION): Permit is available on site but is not posted in a conspicuous location. Staff placed the permit near the front service area next to the bar. Corrective Action(s): The operating permit must be posted in a conspicuous location and easily viewable by patrons on site at all times. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: [REPEAT VIOLATION]. Multiple food items in the walk-in cooler as well as flour in a large container observed uncovered during inspection. Corrective Action(s): Cover all foods with plastic wrap or another food safe covering to ensure all foods are protected from potential contamination and/or pest entry. To be corrected: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premises observed unsatisfactory. The following areas were observed with food debris and/or grease build-up and in unsanitary condition: 1. Behind and around all cooking units, prep tables and prep coolers 2. Handles for all cooler doors and dry storage scoops 3. Wall tiles 4. Flooring in the dishwashing area Corrective Action(s): De-grease, clean and sanitize the aforementioned areas as per approved sanitation plan. Ensure all areas are cleaned and sanitized more frequently to prevent build up of food and grease. To be corrected by: Feb 2, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwasher measured at 0 ppm chlorine residual with test strip. There are no chlorine test strips available on site for staff to check the concentration. Staff stated that the maintenance company checked the dishwasher in the last couple of days and no issues were noted. The finishing solution and the bleach sanitizer nozzles were placed in the wrong stock bottles. The nozzles were observed switched. Staff swiched the bottles so that the nozzles were placed in the correct stock bottles. The sanitizer line was primed and after 4 cycles, the dishwasher measured at 100 ppm chlorine concentration. Corrective Action(s): Ensure the dishwasher is able to maintain 50-100 ppm chlorine concentration residual after each cycle. Pertain chlorine test strips from the manufacturing company to keep on site for regular monitoring (as per approved sanitation plan). Staff is to submit the report from the maintenance company to the health inspector. If the dishwasher does not measure at 50-100 ppm chlorine residual, contact the maintenance company immediately. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: New tea/hot-beverage making machine observed on site. The water hose was observed connected to a water source which was stored in a large bucket in the hand washing station at the front of the kitchen. Staff moved the machine from the hand washing station and turned it off. Corrective Action(s): This new equipment must not be used until an updated sanitation plan is submitted to the health inspector and approved. Operator is to also provide a copy of the manufacturer instructions to the health inspector for review. To be corrected: immediately Violation Score: 1

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler #1 (at front of kitchen) at 3'C - Walk-in cooler #2 (at back of kitchen) at 2'C - Walk-in freezer at -19'C - Under-counter cooler in bar at 3'C - Prep coolers measured at or below 4'C - Hot-holding units measured at or above 60'C 2. Sanitation: - Hand washing station in staff washroom and at cooking line supplied with hot and cold running water, liquid soap, and paper towel - 2-compartment sink available with drain plugs - No signs of pests during time of inspection - Ice machine kept in sanitary condition 3. Storage: - Food stored at least 6 inches off the floor - Ready-to-eat foods stored separate from raw meats - Dry storage area well-kept - Chemicals are stored away from foods 4. Administration: - FOODSAFE Level 1 trained staff available on-site Notes: - No signature required due to COVID - Inspection report to be emailed to the operator Please contact the health inspector for any questions or concerns.