Fraser Health Authority



INSPECTION REPORT
Health Protection
254932
PREMISES NAME
Jaipur Indian Cuisine		Tel: (604) 614-5272
Fax:
PREMISES ADDRESS
8840 120th St
Surrey, BC V3V 4B4		INSPECTION DATE
July 31, 2024		TIME SPENT
2.25 hours
OPERATOR (Person in Charge)
Sukhdev Singh		NEXT INSPECTION DATE
August 07, 2024
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Observation:
Vegetable slicer in storage had food debris on it.
Corrective Action:
Food debris can harbor pathogens which can potentially contaminate food when the using the vegetable slicer. Staff washed and sanitized the equipment.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observations:
1. food surface sanitizer (bleach) in an unlabelled spray bottle in kitchen.
2. Bottom of stacked container in contact with food item in food prep cooler.
3. Opened can of mango pulp stored in food prep cooler.
4. Food items in coolers and freezer not covered.
5. Ventilation hood has grease build up.
6. Food items stored on the floor in walk-in cooler and walk-in freezer.
7. Scoop handle in contact with dry ingredient in storage.
Corrective Actions:
1. All chemicals not in their original containers must be labelled to prevent potential food contamination by harmful chemicals. The sanitizer spray bottle was appropriately labelled by staff.
2. bottom of stacked container can potentially contaminate food with pathogens from surfaces it is placed on before storage in the cooler. Staff removed the stacked container and voluntarily discarded food item in contact with container.
3. Canned food once opened should be transferred into food-grade containers for appropriate storage because exposure of the inside of the can to air and moisture can potentially cause formation of chemicals which can contaminate food. Staff voluntarily discarded the opened can of mango pulp.
4. Food items need to be covered at all times to prevent potential contamination. Staff covered all the food items during the inspection.
5. Grease can harbor pathogens which can drip and contaminate food on the cooking line. Operator to clean and sanitize the ventilation hood.
Date to be corrected by: 2024/08/07
6. Food items should be stored off the floor for ease of cleaning and sanitizing floor and preventing potential contamination of food during the cleaning process. All food items were moved and stored on racks by staff.
7. Scoop handles can potentially contaminate food with pathogens from food handler's hands. Staff removed the scoop and stored outside of food item.
Corrective Action(s):
Violation Score:

304 - Premises not free of pests [s. 26(a)]
Observation: Observation:
Mice droppings observed in the dry storage area underneath the racks.
Corrective Action:
Mice and their dropping can carry pathogens which can potentially contaminate foods. Operator to clean and sanitizer aforementioned area and engage services of pest control company.
Date to be corrected by: 2024/08/07
Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Observation:
Debris and grease build up behind and under cooking line.
Corrective Action:
Debris and grease can attract pests which can potentially contaminate food. Operator to clean and sanitize the aforementioned area.
Date to be corrected by: 2024/08/07
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Observation:
An unlabelled bottle of bleach sanitizer observed in the kitchen.
Corrective Action:
All chemicals not in their original container must be appropriately labelled to prevent potential contamination of food with harmful chemicals. Staff labelled the sanitizer bottle appropriately.
Corrective Action(s):

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

COMMENTS
Sanitation:
Bleach available at 200ppm in spray bottles.
Chemical dishwasher chlorine sanitizer at 50ppm on plate surface during final rinse.
2-compartment sink with drain plug and adequate hot and cold running water available for manual dishwashing.
2-compartment food prep sink available with adequate hot and cold running water.
Handwashing sinks in food preparation/service area and washrooms available and accessible with adequate hot and cold running water, liquid soap and paper towels.

Temperature:
Hot-holdings at 68C or more.
Walk-in freezer at -18C (note ice formation).
Walk-in cooler at 0C
Beverage cooler at 3C
Food prep coolers at 4C or less.
Thermometers available in coolers & freezer.

Storage:
Chemicals and cleaning agents are stored separately.

Administrative:
Operating permit posted valid until March 31, 2025.
Staff has FOODSAFE valid until September 23, 2027.