INSPECTION REPORT Health Protection MBEK-CZDV92

PREMISES NAME The Great Indian Cuisine		Tel: (778) 918-4528 Fax:
PREMISES ADDRESS 101 - 15953 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE January 11, 2024	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 No Action Required	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer prepared for use in the kitchen area. It was stated that spray bottle had recently broken and new ones were on order. Corrective Action(s): A bucket was filled with quats sanitizer from the dispenser and was tested at 200 ppm quats. A wiping cloth was placed into the bucket. Ensure sanitizer is available at all times during operations for use on food contact surfaces (counters, cutting boards, etc.) at safe and effective concentrations (e.g. 200 ppm quats). Verify concentration with test strips. Prepare sanitizer at beginning of day and change as often as necessary throughout the day to maintain effective concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One bag of food stored directly on floor. In addition, peeled onions in crate also stored on floor. It was stated that staff were in the process of transferring the onions to a bucket. Ice scoop stored within ice in ice machine. Corrective Action(s): Corrected. Ensure all food is stored off the floor to protect from potential contamination. Ensure ice scoop is stored in a manner that protects ice from potential contamination (e.g. stored in a clean container outside of ice machine). Violation Score: 3

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

Comments

Routine health inspection. Walk-in cooler at 2 degrees C. Left preparation cooler at 4 degrees C (above) and 3 degrees C (below). Right preparation cooler at 2 degrees C (above) and 1 degree C (below). Front area cooler (dips/chutneys) at 2 degrees C. Upright freezer at -22 degrees C. Chest freezer at -23 degrees C. Thermometers available for coolers. Probe thermometer available on site. No concerns with cooling practices. Cooked potentially hazardous foods are cooled in more shallow containers, then transferred to buckets once the internal temperature has reached 4 degrees C or less. All cooled foods probed measured 4 degrees C or less internally. Food is generally covered. Hand washing stations (kitchen, front area) are accessible and supplied with hot and cold running water, liquid soap, and paper towels. All sinks supplied with hot and cold running water. Low temperature dishwasher measured 100 ppm chlorine sanitizer in the rinse residual at the utensil surface (required: 50 ppm chlorine minimum). Chlorine sanitizer test strips are available. Ice machine in sanitary condition. Quaternary ammonium compounds (quats) sanitizer available in one labeled spray bottle and from dispenser at 200 ppm quats. No signs of pest activity observed at time of inspection. Temperature records available but contained some discrepancies and were not up to date. Discussed with operator during inspection. FOODSAFE equivalent certificate for operator (on site) valid to June 20, 2027. Permit posted at front.