INSPECTION REPORT Health Protection VHUU-DARUVA

PREMISES NAME North Indian Cuisine		Tel: Fax: (236) 325-2225
PREMISES ADDRESS 20248 Fraser Hwy Langley, BC V3A 4E6		INSPECTION DATE November 6, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dhyan Singh		NEXT INSPECTION DATE November 18, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of chopped curry gravy probed at 10C. Curry was made and placed into the cooler yesterday. Corrective Action(s): Chopped curry gravy discarded during the inspection. Foods must be cooled from 60C-20C within 2 hours or less, and then from 20C-4C within 4 hours or less. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of yoghurt in the walk in cooler probed at 16C. Corrective Action(s): Yoghurt discarded during inspection. Ensure all cold potentially hazardous foods are stored at 4C or colder. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen blocked by garbage can. Corrective Action(s): Garbage can relocated during inspection. Do not block any handsinks - all handsinks must be easily acessible at all times for handwashing Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: (1) Raw eggs stored above cooked/ready to eat foods. (2) Foods left uncovered in cold storage. (3) Single use containers used as scoops. (4) Open bags of dry ingredients observed in dry storage. (5) Chutney not stored in a food grade container. (6) Food containers stacked on top of food inserts (7) Operator indicated mop bucket is dumped into dishwashing sink at the end of the day. Corrective Action(s): (1) Store eggs and all raw foods beneath cooked/ready to eat foods to prevent potential cross contamination. (2) Cover all foods in cold storage when not actively in use. (3) Obtain proper reusable scoops with a handle. (4) Transfer/store opened bags of dry ingredients into containers with tight fitting lids. (5) Transfer chutney into reusable food grade container. (6) Remove stacked containers on food inserts. Correct by: As soon as possible (7) Discussed with operator to not dump dirty mop water into dishwashing sinks - dump in sanitary sewer in the the back. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease accumulation observed on the ventilation hood filters and interior panels. Corrective Action(s): Remove filters and deep clean area. Correct by: November 17, 2024 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: No liquid hand soap or paper towel available at back washroom handsink. Corrective Action(s): Provide paper towel and liquid hand soap at this handsink. Correct by: As soon as possible Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Single use containers observed to store foods and rewashed in the dishwashing sink. Corrective Action(s): Do not re-use single use containers. Correct by: Today Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Dirty dishes were stored inside the prep sink. Corrective Action(s): Dishes were removed from prep sink and the sink was cleaned and sanitized during the inspection. Prep sink is to be used for food prep ONLY. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No staff on shift holds a valid FOODSAFE level 1 or equivalent certificate Corrective Action(s): At least one staff on shift must hold a valid FOODSAE level 1 or equivalent certificate. Enroll staff in FOODSAFE level 1 or equivalent course. Correct by: November 17, 2024 Violation Score: 1

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

Comments

Handsinks (except noted) stocked with hot/cold running water, liquid soap, and paper towels. Coolers at/below 4C; freezers at/below -18C. Bleach sanitizer spray bottles measured at 200ppm. Dishwasher final rinse temperature measured at 74C (minimum 71C) at the dish level. No pests noted at the time of inspection. Permit posted. NOTES: 1. Discussed proper cooling with staff. Staff agreed to purchase ice wands for cooling liquids/curries. Foods must be cooled from 60C-20C within 2 hours or less, and then from 20C-4C within 4 hours or less. Methods to speed up cooling: ice wands, dividing into smaller portions, using shallow containers, using ice bath. 2. Ensure raw wood panels under dishwasher are painted.