INSPECTION REPORT Health Protection RSHA-BMESPV

PREMISES NAME Roy's Indian Restaurant		Tel: (604) 948-7697 Fax:
PREMISES ADDRESS 200 - 1179 56th St Delta, BC V4L 2A2		INSPECTION DATE March 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Roy Abhishek		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility/storage areas are unorganized. Corrective Action(s): Ensure all cleaned and disinfected items are being stored in a sanitary manner. Continue efforts to store all items in designated areas. (ie: upper shelves - upside down) Violation Score: 3

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

Comments

- Temperature Control: Monitoring is required to be conducted. Internal monitoring of cooked food items are to be conducted. Probe style temperature gauges are required to be on site. - Mechanical Dishwasher: High temperature = Ok. -> Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned items are to be stored in a sanitary manner in order to prevent post contamination. (ie: Handles up/upper shelves) -> Wiping cloth storage reviewed. Too many cloths noted. Limit the amount of cloths stored on site. Discard all the shredded cloths. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Monitor/ Change solution routinely. - Food Storage: All items are to be stored in covered, food grade containers. Storage containers are to be kept in good repair. Damaged containers are to be discarded. No double stacking of food containers, when saran wrap is being used to cover food items. - Chemical storage: All items are to be stored in designated areas. Spray bottles are to be kept clearly labelled. - Sanitary Facilities: Ok. - Staff hygiene: Discussed.. - Sanitation: Facility is to be kept clean and organized. Cleaning of "hard to reach areas" (ie: along walls, under equipment, etc) is to be conducted routinely. All shelving is to be kept organized. All items are to be stored in designated areas. Any unused items are to be removed to free up space. All spills/splashes,on walls, are to be cleaned up asap. - Ice bin cleaning and disinfection discussed. - Garbage, Recycling, Oil and Composting Storage: All items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring required. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan is to be kept on site. Supplementary flow chart previously provided.