INSPECTION REPORT Health Protection JCHY-CHESSF

PREMISES NAME Ustaad G Indian Cuisine (120th St)		Tel: Fax:
PREMISES ADDRESS 9436 120th St Surrey, BC V3V 4B9		INSPECTION DATE August 18, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sumit Paul		NEXT INSPECTION DATE August 31, 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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sweet and sour sauce observed to in a 40L bucket sitting at room temperature. Internal temperature measureda t 79.4C. Corrective Action(s): Transfer the aforementioned sauce into shallow containers. Sauce must be cooled from 60C-20C within 2 hours and 20C-4C within 4 hours. Alternatively cooling methods include under ice bath or with ice wand. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed staff rinsing used spoon that was used to prepare drinks and puting it back into the clean utensil compartment. Can opener blade observed to have built-up of food debris. Corrective Action(s): Re-wash aforementioned utensils through the dishwasher. All used utensils must be washed through the dishwasher after each use. Clean and sanitize the can opener blade. Can opener blade must be cleaned and sanitized after each use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Kitchen sanitizer bucket measured at >200ppm chlorine or < 100ppm chlorine. Corrective Action(s): Prepare kitchen sanitizer buckets to measured between 100-200ppm chlorine (1tsp to 1L water). Kitchen sanitizer buckets must be changed within 2 hours to ensure proper sanitizer strength. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff using hands to portion food thereafter rinse it into the pot of water used to house in-use utensils. Observed staff not using hand soap when washing hands. Corrective Action(s): Wash hands with soap, warm water, and paper towels immediately. All staff must wash their hands in between different activities. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed built-up of food debris underneath the stove top, deep fryer, tandoori, and stainless worktable adjacent the tandoori. Corrective Action(s): Clean and sanitize the aforementioned areas. Review Sanitation Plan with staff on daily cleaning underneath heavy equipment. Corrected by: August 26, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Vegetable dicer blade observed to be chipped. Corrective Action(s): Replace vegetable dicer blade. Ensure the blade and the guard are cleaned and sanitized after each use. These parts must be dissable in order to be cleaned. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Front of house QUAT sanitizer spray measured at 200ppm. hlorine spray bottles at 100ppm. 2-compartment sink available. High-temperature dishwasher measured at 71.4C final rinse temperature. Prep cooler, stand-up cooler, and walk-in cooler measured at 4C or lower. Stand-up freezer and chest freezers measured at -18C or lower. Hot-holding unit measured at 60C or higher. Ice machine in sanitary condition. Scoop outside. Cut cilantro, peppers, etc. are out at room temperature for 2 hours for lunch rush prior to transferring into cooling unit. Food observed to be covered in the walk-in cooler. NOTE: Ensure to cover food in the preparation cooler after lunch rush.