INSPECTION REPORT Health Protection SDHI-CJWUAT

PREMISES NAME Delight Indian Bistro		Tel: (778) 929-2000 Fax:
PREMISES ADDRESS 50 - 2215 160th St Surrey, BC V3S 9N6		INSPECTION DATE October 5, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Ranjit Singh		NEXT INSPECTION DATE October 06, 2022
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: High (≥30) Total Score = 122

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple food items observed stored at room temperature during inspection (sliced onions, minced garlic in oil). Staff placed the foods into the walk-in cooler during time of inspection. Corrective Action(s): Store all potentially hazardous foods in a cooler at or below 4'C at all times to prevent bacterial growth and/or toxin production. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean equipment observed stored in a container directly on the floor during inspection. Staff moved the container of dishes to the countertop. Corrective Action(s): Store all equipment away from potential contamination and in a sanitary manner. Store clean dishware away from dirty dishware. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No hot water available on site during inspection. Hot water measured at 34'C (maximum) at all sinks in the kitchen. 2. QUATs sanitizer in pail and in spray bottle at front bar area measured at 0 ppm QUATs concentration with test strip. Staff replaced sanitizer in pail and in spray bottle during inspection which later measured at 200 ppm QUATs concentration. 3. Chemical dishwasher meaured at 0 ppm chlorine concentration with test strip. Staff primed the line during inspection and the dishwasher later measured at 100 ppm chlorine concentration with test strip. Corrective Action(s): Ensure QUATs sanitizer is prepared fresh daily at a concentration of 200 ppm to adequately sanitize food contact surfaces and equipment. Check dishwasher chemical concentration with available test strips on site. Ensure hot water is available at all sinks to meet sanitation and cleaning standards of the kitchen. To be corrected by: today Violation Score: 25 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water measured at <38'C at all hand washing stations in kitchen and at preparation sinks. Staff stated that hot water is turned on but does not exceed 34'C. Corrective Action(s): All hand washing stations must be able to dispense hot water to ensure staff are washing their hands with warm water. All preparation and dishwashing sinks must be able to dispense hot water at a minimum temperature of 45'C to ensure all equipment is cleaned and sanitized adequately. To be corrected: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Hand washing station in main kitchen area not supplied with paper towel or soap during inspection. Paper towel and soap were placed at the hand washing station during inspection by staff. 2. All hand washing stations are lacking hot water during time of inspection. Maximum temperature measured at hand washing stations is 34'C during inspection. 3. Hand sink next to ice machine observed obstructed with clean equipment during time of inspection. All obstructions were moved away from the hand washing station by staff during inspection. Corrective Action(s): Keep all hand washing stations unobstructed and supplied with hot and cold running water (at a minimum temperature of 38'C), liquid soap and paper towel to ensure staff are washing their hands properly and to prevent potential contamination of food. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Two containers of soaking rice observed stored directly underneath the 2-compartment sink on the floor. Staff moved the rice containers to the counter top during inspection. 2. Two bags of flour observed stored directly on the floor during inspection. Staff moved the flour off the floor during inspection. 3. Some food items observed uncovered in the walk-in cooler (sliced cabbage, raddish, peeled onions). Staff covered the items during time of inspection. Corrective Action(s): Store all foods in a manner to prevent potential contaminaton by storing foods covered with food grade materials and at least 6 inches off the floor. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Few house flies observed on site during inspection. Corrective Action(s): Place sticky fly traps in the kitchen in non-food preparation areas to remove current fly population. Monitor house fly population and contact pest control company if the population increases to inspect and place traps as necessary. Keep all windows and doors closed to prevent fly entry on site. Keep all foods covered to prevent potential contamination. To be corrected: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise observed in unsanitary condition with food debris, mold and/or grease build up: - Walls behind all counter tops - Handles of all coolers and freezers - Floors throughout the kitchen, specifically under all cooking units and all preparation counter tops - Wall behind the dishwasher - Food inserts in all sandwich coolers Corrective Action(s): Clean and sanitize the aforementioned area to remove all food debris and to prevent contamination of food. To be corrected by: October 12, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water not available for the premises. Corrective Action(s): Ensure hot water is available at sufficient pressure and temperature to meet the cleaning, sanitizing and hygiene needs of the premises. To be corrected by: today Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In absense of operator, no staff on site has FOODSAFE Level 1 training or equivalent. Corrective Action(s): At least one staff member on site must apply for FOODSAFE Level 1 training or equivalent and submit the proof of application (receipt) to the health inspector to verify they have applied. To be corrected by: October 6, 2022 Violation Score: 1

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

Comments

Routine Inspection Conducted *NOTE: Public Health Act Closure Order issued due to lack of hot water on premise. Premises was closed during time of inspection. Closure Order was posted at front door during inspection. Refer to violations for details. Observations: - Walk-in coolers (X2) at or below 4'C - All preparation cooler at or below 4'C - Freezers are at or below -18'C - Temperature logs are maintained - Chemical dishwasher measured at 100 ppm chlorine concentration (after 4 attempts) - Chemicals are stored away from food - Staff washroom maintained in a sanitary manner Notes: - No signature due to COVID - Follow-up inspection to be conducted on October 6, 2022 or contact the Environmental Health Officer for re-inspection once the hot water is available at adequate temperature, pressure and supply. Please contact the health inspector for any questions or concerns.