INSPECTION REPORT Health Protection DSOG-AW8RQN

PREMISES NAME Surrey - Punjab Dhaba		Tel: (604) 897-3417 Fax:
PREMISES ADDRESS 3 - 12830 96th Ave Surrey, BC V3V 6A8		INSPECTION DATE February 22, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) There was no surface sanitizer in the main kitchen and in the serving area. 2) There was significant build up of grease and dirt on the industrial steel can opener and on the door handle of the walk in cooler. Corrective Action(s): 1) The operator prepared new surface sanitizers in white buckets with presoaked wiping cloths and in spray bottles at 100ppm chlorine solution. 2) Wash and sanitize the item noted. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The hot water handle of the faucet was loose. As a result, there was no supply of hot water at the handwashing station adjacent to the three compartment sink. Corrective Action(s): The operator tightened the handle. The handwashing station was now supplied with hot/cold running water, soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A cart with multiple trays of foods (ie. baked potatoes, sweets) stored directly beside the mop sink. 2) A metal bin filled with food menu item stored uncovered. 3) Multiple food items stored uncovered inside the walk in cooler. Corrective Action(s): 1) Do not store any foods directly beside the mop sink. 2) Store all foods covered with proper lids or plastic wraps. Date to be corrected by: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of food debris, grease, and/or dirt in the following areas: - on floors behind grills - underneath dishwasher and three compartment sink. - on shelves in the dry storage area. Corrective Action(s): Clean up the areas noted above. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Newspaper being used to line wire shelves. Corrective Action(s): Discard the newspaper. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing thermometers inside the following coolers: - display cooler at the front (near POS system) - yogurt cooler in the main kitchen - walk in cooler - prep cooler. Corrective Action(s): Provide working thermometers inside the refrigeration units noted above. All refrigeration units must be equipped with working thermometers. Date to be corrected by: Two days. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator does not have FOODSAFE training its equivalent. Corrective Action(s): Receive FOODSAFE training or its equivalent within one month. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was no FOODSAFE trained staff on duty at the time of the inspection. This is a repeat violation. Corrective Action(s): The following requirements must be met: - The manager must receive FOODSAFE training or its equivalent within one month. - At least one other staff must receive FOODSAFE training or its equivalent within one month. Proof of FOODSAFE training or its equivalent must be available during the follow up inspection. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section. - All coolers (walk in,two preps, beverage upright, display) < or = to 4C. - All freezers (walk in) < or = to -18C. - You must begin a temperature log for all coolers and freezers. Keep records for review by the health inspector. - Please ensure to follow the proper manual warewash procedure for oversized/large pots/pans that do not fit inside the low temperature dishwasher. 1) wash (with hot water 45C and detergent) 2) rinse (with hot water 45C) 3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C) 4) air dry - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 49C at the plate's level. - Chlorine test strips available to monitor the dishwasher daily (ie. before opening). The minimum acceptable chlorine concentration is 50ppm at 24C at the plate's level. - Dry storage area has adequate space and wire racks. Most dry food items stored inside plastic bins with lids. . - No signs of pest activity. Note: The FOODSAFE certificate of the person in charge is expiring in September 2018. She must renew her certificate by completing the online refresher course.