INSPECTION REPORT Health Protection TCHN-CQ6UFL

PREMISES NAME Taste of Himalayas		Tel: (778) 564-2010 Fax:
PREMISES ADDRESS 209 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE March 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bikal Tiwari		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 No Sanitation Plan [s. 24] Yes No
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): BUSH Orange Red synthetic food colouring stated to be used for few products on menu. Orange Red IH 7082 has a label on the container stating "Not for Human Consumption". **Corrected during inspection** Chef voluntarily removed product from shelf. Stated no food currently being served uses this colouring. Operator to follow-up with supplier to obtain reason why colouring not meant for human consumption is being supplied to a restaurant, or statement/letter from manufacturer that product is safe for human consumption when used as an ingredient/additive. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No detectable levels of sanitizer present in low temperature dishwasher at start of inspection **Corrected during inspection** Sanitizer bottle replaced and lines primed after multiple cycles. 1. Develop and maintain a sanitizer concentration log. Dishwasher must be checked daily for proper concentration of sanitizer and recorded. 2. Clean and sanitize all equipment in restaurant as it is unknown when dishwasher malfunctioned. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Mango puree observed to be stored in opened can in undercounter cooler **Corrected during inspection** Chef voluntarily discarded product when identified. Educate staff on importance of not storing food product in its original can after opening. 2. Multiple products observed to not be covered in storage (upright coolers, freezers). 3. Mixing bowl used as scoop in bag of rice **Corrected during inspection** Chef voluntarily removed mixing bowl when identified. Educate staff on importance of preventing contamination of ingredients. Scoops used must have handles and are to be stored outside the ingredient in food grade containers. Scoops and containers are to be cleaned and and sanitized daily. Corrective Action(s): 2. Locate extra lids and cover products. Educate staff on importance of covering products during storage. Correct by: Sept 2023 Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: 2 door display cooler (coca cola): 4.4°C Counter top cooler (Frigidaire): 3.3°C Under counter cooler (Danby): 1.9°C Preparation table: 2.8°C 2 door cooler (Patriot): 3.1°C 2 door cooler (Cardinal): 3.2°C Upright fridge/freezer: 0.9°C / -18.9°C Upright freezer: -20.1°C Chest freezer: -15.9°C Sanitation: Handwash stations equipped with hot/cold running water, liquid soap and paper towels Bleach sanitizer in spray bottles measured 100ppm Mechanical dishwasher measured 50ppm chlorine at plate level by end of inspection Overall sanitation of facility adequate Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas. General: No pest activity observed at time of inspection Valid decal displayed Chefs have FoodSAFE level 1 certification