Fraser Health Authority



INSPECTION REPORT
Health Protection
AFOK-AWZPXH
PREMISES NAME
Taste Of Punjab Restaurant		Tel: (604) 588-7700
Fax: (604) 588-7794
PREMISES ADDRESS
10009 Whalley Blvd
Surrey, BC V3T 4G1		INSPECTION DATE
March 19, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Harjeet Multani		NEXT INSPECTION DATE
4 Months
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
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Open can good of tomato sauce was left in metal container. To prevent chemical contaminating of food product from corrosion of can goods, transfer food product into a sealed food graded container once canned goods are opened.
Corrective Action(s):
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Exhaust canopy filter has a build-up of dirt and grease. Ensure filters are routinely cleaned to prevent grease and dirt build-up.
Corrective Action(s):
Violation Score: 3

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

Routine inspection conducted and the following were noted:
Walk-in cooler and undercounter cooler at 4C.
Chest freezers at -12C.
Chlorine dishwasher achieved a final rinse concentration of 100ppm. Ensure to monitor unit daily with chlorine test paper.
No pest noted.
Chlorine sanitizer available by the food prep-line. Ensure all wiping rags are stored within the solution.
Long prep-coolers were not in use and no food products were stored within the unit. Ensure to remove food debris within the unit.
Hand washing station satisfactory.
Review cooling procedures with operator. Ensure hot foods are transferred into shallow metal trays immediately once they are cooled. Once the foods cooled to 20C within 2 hour to less, transfer the metal containers into the walk-in and cooler to 4C internally within 4 hour or less. Food products are not to be placed into plastic buckets unit the food is at 4C.