INSPECTION REPORT
Health Protection
CHAS-ANJPVE

PREMISES NAME
Desi Junction Bar & Restaurant
Tel: (604) 592-6360
Fax: (604) 592-6361
PREMISES ADDRESS
8821 120th St
Delta, BC V4C 6R6
INSPECTION DATE
June 21, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Harjeet Multani
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No kitchen staff has FoodSafe.
Corrective Action(s): Ensure at least one staff on duty has Foodsafe.
Violation Score: 1


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

Comments

Kitchen ceiling has been painted.
Repair the light fixtures in the kitchen and staff washroom. Reinstall chipped and missing tiles.
Continue to clean the kitchen including the walls above the refrigerated make table.
The walk-in fridge and some fridge units have been taken out of service.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: CHAS-ANJPVE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment