INSPECTION REPORT Health Protection SDHI-D3CQQQ

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE March 14, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE March 15, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 51

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Two containers of Bush Brand Orange Red food colouring observed on dry storage shelf on site during inspection. Staff moved both containers of food coloring during inspection to be returned to the supplier. Corrective Action(s): Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Do not purchase this food colouring in future. Ensure to purchase food colourings which are from an approved source and which contain Canadian permitted ingredients. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine observed in unsanitary condition with pink/brown film on the metal inside top piece. Staff turned off the ice machine during inspection. Ice is voluntarily melted during inspection. Corrective Action(s): Clean and sanitize the ice machine as per approved sanitation plan to remove pink/brown film. If necessary, purchase ice from an approved supplier until the ice machine has been verified sanitary by the health inspector. To be corrected by: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Three QUATs sanitizer spray bottles measured at 0-50 ppm QUATs concentration with test strip. Staff prepared fresh sanitizer bottles which measured at 200 ppm during inspection. Corrective Action(s): Prepare sanitizer in spray bottles daily (or as per approved sanitation plan). Ensure QUATs sanitizer is at 200 ppm. Verify sanitizer strength with QUATs test strips. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Hand washing station next to the cooking line observed obstructed with a large garbage bin in front of the basin. Staff moved the garbage bin out of the way. 2. Hand washing station next to the cooking line observed not able to dispense hot water. Hot water nozzle/handle is observed loose. Staff contacted plumber during inspection. Corrective Action(s): 1. DO NOT OBSTRUCT the hand washing station. The hand washing station must be easily accessible by staff at all times to ensure staff are washing their hands before handling food. 2. Repair the aforementioned hand washing sink immediately to ensure there is hot water available. All designated hand washing stations must be adequately supplied with hot and cold running water, liquid soap and paper towel AT ALL TIMES. In the meantime, only as temporary measure, have staff use the alternative hand washing sinks located in other parts of the kitchen. To be corrected by: immediately Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed wearing gloves to prepare food. Staff observed handling their cell phone with the same gloves, then proceeding to food preparation. Staff was trained on proper glove etiquette during inspection. Corrective Action(s): Re-train all staff on proper glove etiquette. If gloves are to be used by food handlers, the gloves are to be changed between tasks such as the following: - Preparing raw meat - Handling cash - Touching personal cell phones - Using the washroom - Dishwashing Each time gloves are changed, hands must be washed in between. Gloves are NEVER to be reworn. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kebabs observed stored at room temperature and measured at internal temperature of 15'C with probe thermometer. Staff stated the kebabs were from the freezer and defrosting. Staff voluntarily discarded the kebabs during inspection. Corrective Action(s): DO NOT THAW FOOD AT ROOM TEMPERATURE. All potentially hazardous food must be thawed using one of the following approved thawing method to prevent time-temperature abuse and bacterial growth: - Under refrigeration (at or below 4'C) - In the original packaging under cool running water - In a container of cold water in the original packaging, switching the water every 20 minutes Or as per approved food safety plan. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water nozzle at hand washing station next to the cooking line is not functioning to dispense hot water. Nozzle appears loose. Staff contacted plumber during inspection. Corrective Action(s): Repair the hot water nozzle at the aforementioned hand washing station. Ensure hot water is available at all desginated hand washing stations AT ALL TIMES as per approved plans. In future, the nozzle must be repaired immediately. Failure to comply may lead to progressive enforcement action. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 2'C - Walk-in freezer at -19'C - Bar and dessert coolers at or below 4'C - Preparation coolers at or below 4'C - Hot-holding units at or below 4'C - Stand-up freezer at -19'C - Temperature logs are maintained - good! - Low temperature dishwasher measured at 50 ppm chlorine concentration with test strip - Staff and public washrooms observed in sanitary condition with hand washing stations adequately supplied - No signs of pest activity during inspection - FOODSAFE Level 1 trained staff available on site - recommend to have at least one more staff member (Chef) in the kitchen to be FOODSAFE level 1 trained *Reminders: - Ensure scoops for dry stored foods are stored in a sanitary manner, with handles out of contact with food Please contact the health inspector for any questions or concerns.