INSPECTION REPORT Health Protection SDHI-CLMRFH

PREMISES NAME The Biryani Chef		Tel: (647) 564-0010 Fax:
PREMISES ADDRESS 105 - 2711 192nd St Surrey, BC V3Z 3X1		INSPECTION DATE November 29, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurpreet Singh		NEXT INSPECTION DATE December 06, 2022
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 = 41

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Cooked chicken in large container in 2-door stainless steel cooler measured at 10.8'C with probe thermometer during inspection. Staff stated the chicken was cooked the night before. Staff voluntarily discarded the chicken during inspection. Corrective Action(s): Cool all potentially hazardous foods from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours) to prevent bacteria growth and/or toxin production and to prevent foodborne illness. Cool foods fast by storing in shallow containers, mixing foods frequently or using ice baths (or as per approved food safety plan). Ensure all staff is trained on proper cooling procedures. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Fried onions observed stored at room temperature. Fried onions was probed at 18.7'C with probe thermometer. Fried onions were made the day before as stated by staff. Staff voluntarily discarded the fried onions during inspection. 2. Chopped garlic in container observed stored at room temperature above the stove. Raw garlic was probed at 23.6'C. Staff stated that the raw garlic was stored at room temperature since the night before. Raw garlic was voluntarily discarded by staff during inspection. Corrective Action(s): All potentially hazardous foods must be stored in a cold-holding unit measured at 4'C or lower at all times to prevent bacteria growth and/or toxin production and to prevent foodborne illness. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Kebab skewers stored under the oven are observed with food debris. Staff placed the equipment in the 3-compartment sink during inspection. Corrective Action(s): Clean and sanitize all equipment and utensils after each use to remove food debris and potential pathogens and to prevent potential contamination of food. Do not store dirty dishware until it has been cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: One bag of rice and box of ginger observed stored directly on the floor in the kitchen. Staff placed the food onto a shelf during inspection. Corrective Action(s): Store all food at least 6 inches off the floor and covered at all times to prevent potential contamination. To be corrected: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas are observed with food debris and/or grease build up: 1. Inserts drawers of the sandwich cooler located at the front 2. Door handles of all coolers 3. Around and behind all cooking units/fryers and tables 4. Under-counter mini cooler door Corrective Action(s): Clean and degrease all aforementioned areas to remove grease and food debris. Sanitize aforementioned areas with 200 ppm QUATs sanitizer to remove potential pathogens. Clean and sanitize the premise more frequently to prevent food debris build up and to maintain the premise in a sanitary condition (as per approved sanitation plan). To be corrected by: Dec 6, 2022 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Hot-holding units measured above 60'C - Thermometers available in cold holding units - Temperature log is maintained - good! - General sanitation of premise is okay (refer to violations) - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 75'C at plate surface (above minimum required final rinse temperature of 71'C) - QUATs sanitizer at 3-compartment sink measured at 200 ppm QUATs concentration - 3-compartment sink available with drain plugs - Chemicals are stored away from food - No signs of pests during inspection - FOODSAFE Level 1 trained staff is available on site during inspection - Permit posted in conspicuous location on site Notes: - Follow-up inspection to be conducted on December 6, 2022 Please contact the health inspector for any questions or concerns.