INSPECTION REPORT Health Protection AJON-C8GUH2

PREMISES NAME Indian Haveli Restaurant Ltd		Tel: (604) 518-7444 Fax:
PREMISES ADDRESS 310 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE November 5, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harnaik Singh		NEXT INSPECTION DATE November 10, 2021
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 = 43

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Inside of dishwasher (propellers and doors) require cleaning due to accumulation of food debris and grime. Corrective Action(s): Clean inside of dishwasher to ensure dishes are able to be cleaned and sanitized properly as well. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available for front dining area tables. Corrective Action(s): Ensure an approved sanitizer (e.g. bleach with a concentration of 100-200 ppm) is readily available for the front dining area tables. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Hand washing station upon kitchen entry did not have liquid soap or paper towels. 2. Hand washing station by walk-in cooler was not functional due to a pipe leakage issue, and did not have paper towels. 3. Hand washing station in dish washing area was completely blocked with container lids and was inaccessible. Corrective Action(s): Ensure all hand washing stations are fully equipped with liquid soap, paper towels and hot/cold running water. All hand washing stations need to be easily accessible at ALL times. Violation corrected for hand washing station upon entry and dish washing area. Follow up required for hand washing station by walk-in cooler due to a water leakage issue. Plumber was present at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Several food items in the dry storage room (e.g. cumin seeds, chick peas, cookies) found to be in open bags. - Several foods in prep cooler, walk-in cooler and dry storage racks found to be uncovered. - Containers found to be used as scoops in some dry storage products. Corrective Action(s): - Ensure to transfer any leftover foods from open bags to a pest proof container. - Ensure to keep stored food items covered with a food grade cover/plastic. - Use proper scoops for dry storage food items. Scoops are not to be left in the food items as the handle can be contaminated and may potentially contaminate the foods. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of the facility requires improvement, especially for: - dry storage areas - shelving units - dish washing area - ventilation canopy - hard to reach areas - cook line and between each equipment Corrective Action(s): Clean all areas listed above. Ensure to follow your sanitation plan for daily, weekly, and monthly cleaning. Violation Score: 9

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

Comments

Routine Inspection: All coolers maintained at or below 4 degrees Celsius. All freezers maintained below -18 degrees Celsius. Concentration of kitchen bleach sanitizer = 200 ppm. High temperature dishwasher sanitizing with 73.7 degrees Celsius at dish level after final rinse cycle. It took multiple attempts for dishwasher to reach above 71 degrees Celsius. Ensure that the wash cycle reaches at least 60 degrees Celsius, and the rinse cycle reaches at least 82 degrees Celsius on the dials located above the machine for adequate sanitization. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to operator.