INSPECTION REPORT Health Protection SDHI-CRXSU5

PREMISES NAME Ustaad G Indian Cuisine		Tel: (604) 542-2100 Fax:
PREMISES ADDRESS 105B - 7638 129A St Surrey, BC V3W 2V7		INSPECTION DATE May 18, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sumit Paul		NEXT INSPECTION DATE May 19, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 99

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Walk-in cooler upon entry into kitchen measured at 11'C during inspection. Probe thermometer was placed in the walk-in cooler during inspection. Walk-in cooler measured at 3'C by the end of the inspection. 2. Both sandwich coolers along cooking line measured at 11'C to 20'C during inspection. Probe thermometer was placed in the coolers during inspection. Foods (diced peppers) were measured at internal temperature of 12.2'C and 14.4'C with probe thermometer by the end of the inspection. Staff stated that all foods were stored in the cooler for less than 2 hours. All potentially hazardous foods from these coolers was transferred to the functioning walk-in cooler during inspection. Corrective Action(s): Repair the sandwich coolers to ensure they are able to maintain 4'C or lower to store potentially hazardous foods adequately. Do not open coolers too frequently to prevent temperature fluctuations. DO NOT overstock walk-in coolers to ensure they are able to maintain 4'C or lower at all times. Verify cooler temperatures daily and maintain a temperature log for all coolers (as per approved sanitation plan) to be verified by the health inspector during next inspection. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No food contact surface sanitizer observed prepared at back kitchen. Staff prepared bleach sanitizer which measured at concentration of 200 ppm chlorine with test strip during inspection. 2. QUATs sanitizer in spray bottle measured at >>400 ppm QUATs concentration. Staff prepared fresh QUATs sanitizer in spray bottle which measured at 200 ppm QUATs concentration with test strip. Corrective Action(s): Prepare food contact surface sanitizer daily (as per approved sanitation plan). Ensure QUATs sanitizer concentration does not exceed 200 ppm QUATs concentration to prevent chemical contamination of surfaces. Prepare QUATs sanitizer as per manufacturer instructions. Prepare bleach sanitizer by mixing 1/2 teaspoon of bleach with 1 L of water. Verify sanitizer strength at least daily (or as per approved sanitation plan). Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Hot water measured at <38'C at all hand washing stations and preparation sinks. Staff stated that hot water is on however the hot water tank may not have hot water at this time. Staff called a plumber during inspection. Water temperature measured at 46'C by the end of the inspection. Corrective Action(s): All hand washing station MUST be able to dispenser hot water to ensure staff are washing their hands with warm water. All preparation and dishwashing sinks MUST be able to dispense hot water at a minimum temperature of 45'C to ensure all equipment is cleaned and sanitized adequately. Install a larger hot water tank to ensure there is sufficient supply of hot water on site to maintain the premise in a sanitary manner. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. All hand washing stations on site are lacking hot water during time of inspection. Maximum temperature measured at hand washing station is 29'C. Plumber was contact during inspection and was able to repair hot water. Hot water measured at 46'C by the end of the inspection. 2. Hand washing station at back storage area is not supplied with hot water, paper towel or liquid soap during time of inspection. Staff placed paper towel and liquid soap at the hand washing station during inspection. Corrective Action(s): Maintain all hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel AT ALL TIMES to ensure staff are washing their hands properly and at adequate frequency to prevent contamination and foodborne illness. Contact a plumber immediately if hot water runs low. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Large milk crates observed storing steamed potatoes and peeled onions. Crates are observed stored directly on the floor in the kitchen. Corrective Action(s): Store all foods in approved food grade containers and at least 6 inches off the floor to prevent potential contamination of food. Install additional shelving to ensure all food is stored in a way to prevent potential contamination. To be corrected by: immediately Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two frozen boxes of fillets observed stored in the third compartment of the 3-compartment sink at the back preparation area. Food items are measured at -5'C and observed frozen. Staff placed the food items into the walk-in cooler during inspection. Corrective Action(s): DO NOT thaw potentially hazardous foods at room temperature. Thaw frozen products in the walk-in cooler overnight, in the original packaging in a container of cold water (monitoring every 20 minutes) or as part of the cooking step (or as per approved food safety plan). Thawing potentially hazardous foods at room temperature can lead to time-temperature abuse which can cause bacterial growth and/or toxin production in food. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Few fruit flies observed in kitchen, storage area and service area during inspection. Fruit fly trap observed in place above kebab skewer rods. Corrective Action(s): Contact pest control company to assess fruit fly population and potential breeding area. Ensure all food is covered and protected from potential contamination. Install more fruit fly traps in non-food preparation areas and away from all equipment to rid current populaton of fruit flies. To be corrected by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation canopy is observed in unsanitary condition with build up of food debris/grease. Corrective Action(s): Degrease and clean the ventilation canopy to remove food debris/grease. Ensure the ventilation canopy is cleaned more frequently to prevent build-up of grease and to prevent contamination of food. To be corrected by: June 8, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two sandwich coolers measured at ambient air temperature of 19'C. Diced peppers were probed at internal temperature of 12.2'C in one cooler and at 14.2'C in another cooler. All foods were stored in this cooler for less than 2 hours. Staff placed all potentially hazardous foods into the functioning walk-in cooler during inspection (at 4'C). Corrective Action(s): Repair sandwich coolers to ensure they are able to maintain 4'C or lower at all times to adequately store potentially hazardous foods. DO NOT store any potentially hazardous foods in these coolers until verified to be functioning at or below 4'C by the health inspector. Use functioning walk-in coolers (at or below 4'C) to store all potentially hazardous foods. To be corrected by: May 19, 2023 Violation Score: 9

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler #2 measured at 2'C - Hot-holding units measured at or above 60'C - General sanitation is okay (refer to violations) - Low-temperature dishwasher measured at 50 ppm chlorine concentration with test strip - 2-compartment sink and 3-compartment sink available on site with drain plugs - FOODSAFE Level 1 trained staff is available on site Reminders: - The chest freezer top IS NOT an approved food grade surface and is NOT to be used for processing/handling food. Only use approved stainless steel counter space to prepare foods - Maintain temperature logs as per approved sanitation plan - Re-train all staff on proper, frequent hand washing. Gloves ARE NOT a replacement for proper, frequent hand washing - Hot water MUST be available AT ALL TIMES to maintain sanitation of premise. Failure to comply in future may lead to progressive enforcement. Operator to submit plans to install larger hot water tank to the health inspector for review Notes: - Follow-up inspection to be conducted on May 19, 2023 Please contact the health inspector for any questions or concerns.