INSPECTION REPORT Health Protection VCHN-D48QVJ

PREMISES NAME Delight Street Eats		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 8939 120th St Delta, BC V4C 3H5		INSPECTION DATE April 11, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Ranjit Singh Ghangas		NEXT INSPECTION DATE April 25, 2024
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 = 35

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Container of BUSH orange red powder and lemon yellow labeled as "for external use only" and past the "expiry" date observed onsite. Corrective Action(s): Staff voluntarily discarded the two containers. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cubed paneer in insert at preparation cooler internal food product temperature 14 degrees C. Soy chaap in container next to cooking line internal food product temperature 14 degrees C. Raita and yogurt in ice bath at serving area of kitchen internal food product temperature 8 degrees C. Corrective Action(s): Cubed paneer recently processed and soy chaap brought out for cooking relocated back to walk in cooler. Additional ice placed in ice bath for the raita and yogurt. . Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. During busy times only bring out small quantities of cold potentially hazardous foods. Any leftover after 2 hours must be discarded. When using ice baths ensure the inserts and submerged in the ice bath. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Briyani rice in rice cooker internal food product temperature observed to be 54 degrees C. Corrective Action(s): Ensure reheated rice is hot held at or above 60 degrees C. Staff reheated the briyani rice in the microwave above 74 degrees C and then placed in the rice cooker. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar hand sinks no liquid soap provided. Staff washroom hand sink paper towel dispenser empty at time of inspection. Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Large tub of cooked lentils observed cooling on the floor in the walk in freezer. Some uncovered food products observed in the walk in cooler. Scoops and other dispensing utensils observed stored directly in dry products. Corrective Action(s): Do not store food products on the floor. Ensure all food products are covered to protect from contamination. Store all scoops and other dispensing utensils outside of dry products. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and grease accumulations observed underneath and behind cooking equipment. - Grease accumulations observed on the exhaust canopy. Corrective Action(s): - Thoroughly clean underneath, behind, and in between all cooking equipment along the cooking line. - Thoroughly clean all aspects of the exhaust canopy. . Correct by April 28, 2024. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Several spray bottles observed throughout the kitchen not labeled properly identifying contents. Corrective Action(s): Ensure all spray bottles are labele identifying contents. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Bar: Bar glass washer registered 12.5-25ppm iodine during the final rinse cycle. Under the counter coolers at or below 4 degrees C. Preparation cooler inserts and lower sections at or below 4 degrees C. Permit posted in plain view of the public. Kitchen: Walk in cooler at 2-3 degrees C. Walk in freezer at -13 degrees C. Monitor and ensure -18 degrees C or less. Under the counter coolers at or below 4 degrees C. Preparation coolers inserts and lower sections at or below 4 degrees C. Hot holding on stove above 60 degrees C. Other rice hot held above 60 degrees C. Temperature monitoring records available for review. Last few days missing entry. Reminder to check on a daily basis. Dishwasher registered 50ppm chlorine during the final rinse cycle. Bleach sanitizer available for use. Reminder, dilute 1 oz of regular unscented bleach to 1 gallon of water. FOODSAFE requirements met at time of inspection.