INSPECTION REPORT Health Protection ABRR-CBHUY5

PREMISES NAME The Great Indian Cuisine		Tel: (778) 918-4528 Fax:
PREMISES ADDRESS 101 - 15953 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE February 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ramesh Singh		NEXT INSPECTION DATE 6 Months
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 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

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Milk jugs were being reused to store mango lassi and mango shake Corrective Action(s): Do not reuse milk jugs to store prepared drinks as milk jugs are not designed to be reused and can't be washed and sanitized properly - Get reusable jugs to store prepared drinks. Violation Score: 3

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

Comments

Routine inspection conducted and following were observed: - Handwashing stations in main kitchen prep area, at two compartment sink, front service area and washrooms are supplied with hot and cold running water, liquid soap and paper towel - All coolers - walk-in cooler, two prep coolers and undercounter cooler at the front are maintained at less than 4C. - Accurate thermometers are provided in all coolers and freezers. - Freezers - chest freezer and upright storage freezer are measured at less than -18C - Food contact surface sanitizer is available in spray bottles and is measured at 200ppm quats solution - Dishwasher is measured dispensing 50ppm chlorine residual during final rinse cycle at dish level - Reviewed the cooling procedure for rice at the time of inspection, rice prepared half hour ago measured at 66C, rice were transferred to shallow pans to cool fron 60Cto 20 C within 2 hours and from 20C to 4C within next four hours inside cooler. - Dry storage and food storage practices are satisfactory, all food is stored off the floor, covered and protected from contamination - Pest control measures are in place and no evidence of pest activity is noted at the time of inspection - Foodsafe level 1 training is verified at the time of inspection - General sanitation is satisfactory NOTE: Operator signature not required due to COVID 19