INSPECTION REPORT Health Protection AHEN-CF6SSV

PREMISES NAME Royal Choice Food		Tel: (604) 396-7340 Fax:
PREMISES ADDRESS 14779 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE June 7, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Manish Lal Sharma		NEXT INSPECTION DATE June 09, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Previously cooked rice was measured at a temperature above 4 degrees C and below 60 degrees C in the unplugged rice warmer. Operator stated that this rice was cooked last night, it was left overnight in the unplugged rice warmer, and it is not intended for food service. 2. Cold potentially hazardous food (gulab jaman, chutneys, yogurt, pickled carrot achar) was stored and/or displayed above 4 degrees C inside the upright cooler. Operator stated this cooler was at or below 4 degrees C earlier prior to their lunch rush today. Corrective Action(s): 1. Rice was discarded by the Operator since it was stored at an unsafe temperature (above 4 degrees C and below 60 degrees C) for more than 2 hours. Ensure leftover rice is discarded once removed from proper temperature control if it is not properly cooled and kept refrigerated at or below 4 degrees C. 2. Ensure cold potentially hazardous food is kept at a temperature at or below 4 degrees C. Operator transferred the food from the upright cooler into the walk-in-cooler during the inspection to keep it at or below 4 degrees C. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 1. 100 ppm chlorine sanitizer in the sanitizer pail had several pieces of cilantro inside it at the time of inspection. 2. Chlorine sanitizer was not available in the front service area at the time of inspection. Spray bottle was observed to be empty. Corrective Action(s): 1. Operator replaced the chlorine sanitizer solution, rinsed the wiping cloth, and immersed it inside the sanitizer solution during the inspection. Change the sanitizer solution and wiping cloth frequently throughout the day to prevent accumulation of food debris inside it and maintain it at 100 ppm chlorine sanitizer. 2. Operator setup 100 ppm chlorine sanitizer in the spray bottle for the front service area to sanitize the dining tables. Ensure chlorine sanitizer is available in the front service area to sanitize the seating area between different customers and at the end of the day. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the walk-in-cooler was blocked with a container and it was not supplied with liquid soap or paper towels. Operator stated their dispensers were removed since they were not in good working order. Note: Handsink was supplied with hot and cold running water and no leaks were evident at the time of inspection. Corrective Action(s): Operator removed the container and supplied this handsink with liquid soap and a roll of paper towels during the inspection. Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels. Do not block handsinks. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw meat inside a covered container was observed stored on a higher shelving unit than ready-to-eat food (prepackaged ras malai and cooked chicken) inside the walk-in-cooler. No signs of dripping meat juice was evident at the time of inspection. 2. Extra metal trays were stored vertically along the floor near the shelving unit in the dry storage area by the back door. 3. Meat was observed to be in direct contact with a garbage bag at the time of inspection. 4. Food was observed stored inside open metal cans at the time of inspection. Corrective Action(s): 1. Operator moved the raw meat at the bottom shelf of the walk-in-cooler and moved the ready-to-eat food on higher shelving units to prevent any potential contamination. 2. Ensure the metal trays are pre-rinsed and washed through the dishwasher prior to storing them on a shelving unit off the floor and prior to reusing them; Correct today. 3. Operator discarded the meat in contact with the garbage bag and the garbage bag during the inspection. Discontinue practice of using garbage bags to cover food inside they may have pesticides and/or odour-suppressing chemicals. Ensure only food grade materials (e.g. saran wrap) or nontoxic food grade containers are used to store food. 4. Operator transferred the contents of the metal cans into reusable food grade containers during the inspection. Discontinue practice of storing food (dry ingredients and refrigerated sauces) in open metal cans to protect food from any potential contamination. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed on the floor of both dry storage areas. Corrective Action(s): Clean and disinfect the affected floor areas with bleach water to remove the rodent droppings; Correct today. Keep preparation utensils stored off the floor on shelving units in pest-proof food grade containers with tight fitting lids. Clean the area near the cook line to prevent accumulation of grease; Correct within two days. Ensure a pest control service is done within 1 week to setup mechanical traps and identify any entry points; Provide an update to the district Environmental Health Officer of Fraser Health. Seal all entry points and ensure the front and back doors are kept closed between use. Make sure garbage is regularly removed and lids are placed over the garbage bins overnight. Monitor for signs of recent pest activity and continue implementing integrated pest control measures. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Upright cooler was measured between 7.5 to 8 degrees C at the time of inspection. 2. Prep. cooler near the cook line was measured at 6.3 degrees C at the time of inspection. This cooler was in extensive use during the inspection. 3. Liquid soap and paper towel dispensers are not in good working order as per the Operator. These dispensers were removed from the handsink near the prep. area. Corrective Action(s): 1. Operator transferred the food from the upright cooler into the walk-in-cooler during the inspection. Keep the upright cooler empty until it can be maintained at or below 4 degrees C. Operator informed that he would have a technician assess the upright cooler by tomorrow. 2. Ensure the prep. cooler returns to a temperature at or below 4 degrees C soon and follow the procedures in your health approved food safety plan. If this refrigeration does not return to 4 degrees C or less, keep this refrigeration unit empty of food and contact a technician to repair or re-service it. All refrigeration units are required to maintain temperatures at or below 4 degrees C. 3. Either repair or replace the liquid soap and paper towel dispensers and ensure they are wall-mounted near the handsink. Correct within 1 week. In the meanwhile, keep liquid soap and the roll of paper towels available near the handsink. Violation Score: 9

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

Comments

Handsink in the front service area was supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler was at 3.6 degrees C (4 degrees C or less) and it was equipped with a thermometer. Upright two-door freezer was at -19 degrees C (at or below -18 degrees C) and it was equipped with a digital thermometer. Beverage cooler in the front is used to store pop only. Cooled curries inside the walk-in-cooler were at or below 4 degrees C at the time of inspection. Operator informed he uses shallow metal containers prior to combining the curries inside the larger food containers. Recommended: Use the upright freezer or a clean cooling wand to quickly cool down the curries. Curries were being cooked at the time of inspection on the stove-top. High temperature dishwasher final rinse temperature was at or above 71 degrees C at the plate level (measured at 74 and 76.9 degrees C during two runs). Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds during the final rinse cycle at the manifold level. Ventilation hood was in a clean condition. Ice machine was not being used to store ice on-site. Note: Remove the plastic liner from the dishwasher and left side of the upright freezer since it is accumulating debris and the stainless steel surface below is easier to clean and sanitize. Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.