INSPECTION REPORT Health Protection JCHY-CEST2W

PREMISES NAME Green Indian Cuisine, Pizza & Sweets		Tel: (604) 503-3535 Fax:
PREMISES ADDRESS 112 - 12565 88th Ave Surrey, BC V3W 3J7		INSPECTION DATE May 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manjit Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up Inspection conducted today for report#JCHY-CEBTST. All violations in report#JCHY-CEBTST have been corrected. -Indian sweets containing dairy observed to stored in the front display cooling unit measured at 4C air ambient temperature. Front display cooling unit serviced for leaking water. -All handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sinks unobstructed to facilitate proper hand hygiene. -All foods observed to be covered with lids or food-grade plastic wrap in the preparation cooler, walk-in cooler, and walk-in freezer. Walk-in cooler and preparation cooler measured at 4C. Walk-in freezer measured at -18C. -Rodent droppings have been cleaned from behind and underneath the dough mixer and 3-compartment sink. -Underneath and around the dry storage racks and storage racks in the walk-in cooler have been cleaned and sanitized from built-up of food debris. -Exhaust hood vent observed to be in sanitary condition. -Walk-in freezer observed to be in de-cluttered. -Scoops with handles observed outside of dry goods bins. -No double stacking of food containers and potentially hazardous foods observed. -Bleach sanitizer bucket and spray bottle measured at 100ppm chlorine. NOTE: Ensure to use ice wand to cool large batches of curry/sauces. Cooling of food must be from 60C-20C within 2 hours and 20C-4C within 4 hours. Do not use cloth towels to cover rotii dough. Use food-grade plastic wrap or single-use paper towels.