INSPECTION REPORT Health Protection YTAN-B63SDM

PREMISES NAME KSP Shahi Catering & Sweets		Tel: (778) 565-3232 Fax:
PREMISES ADDRESS 104 - 12815 85th Ave Surrey, BC V3W 0K8		INSPECTION DATE October 31, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kulwinder Singh Pooni		NEXT INSPECTION DATE November 02, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken had cooled to ~18C and was still out at room temperature. Corrective Action(s): Staff stated chicken is re-cooked to order and chicken had not been out for more than 2 hours. This particular order was for a large order and was to be recooked once the rest of the order was completed. Do not keep cooked chicken at room temperature. Store chicken in walk-in cooler until it needs to be recooked, and ensure the internal temperature reaches 74C when recooking. Ensure no leftovers of this chicken are kept. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Many food items in walk-in cooler were uncovered again. - Cut onions were stored in a crate directly on the floor. Corrective Action(s): - Store all foods properly covered. - Onions on floor were discarded at time of inspection. Correct by: November 2 Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen sauces were thawing on counter. Corrective Action(s): Do not thaw frozen food out at room temperature. Frozen foods must be thawed in the refrigerator overnight or under cold running water at 4C or colder. Staff moved frozen sauces to walk-in cooler at time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Ventilation canopy baffles had significant amount of grease and debris build-up. - Dry storage room floor had significant amount of food debris build-up, especially the area between the back door wall and storage rack. Corrective Action(s): - Clean and sanitize ventilation canopy baffles. Do so on a weekly basis. - Clean and sanitize the entire dry storage room. Correct by: Friday, November 2 Violation Score: 9

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

Comments

For Attention: - Facility kitchen was very busy at time of inspection. Ensure a deep cleaning is done at the end of they day. The potato slicer, dough machine, and small grinder must be cleaned and sanitized at the end of the night. Floors in the kitchen must also be cleaned at the end of the night. - Upright freezer in storage room and large chest freezer need to be defrosted. Significant amount of ice build-up in both. - Samosas were being wrapped at time of inspection. Cold potato filling (previously stored in walk-in cooler) was measured to be at 12C. Ensure the filling does not stay out at room temperature for more than 2 hours (keep a small batch of filling out each time such that the filling can be used up within 2 hours). - Food storage practices require improvement. All food must be stored off the floor and properly covered. Potentially hazardous foods must not be stored out at room temperature for more than 2 hours. General Comments: - Hand sink was supplied with hot and cold running water, liquid soap, and paper towels. Paper towel dispenser was in use - good. - Bleach sanitizer solution was available in a bucket at 200 ppm and wiping cloths were stored inside. Good. Reminder that the solution must be changed every 2-4 hours. - All coolers were measured to be at 4C or colder - All freezer temperatures were satisfactory - High-temperature dishwasher reached 77C at dish surface during rinse cycle - Pest control in place. Most recent report was available on-site for review. Continue monitoring for rodent activity and ensure all holes and gaps are resealed regularly.