INSPECTION REPORT Health Protection JCHW-CPRUG2

PREMISES NAME Thali Sweets and Restaurant		Tel: (604) 581-5657 Fax:
PREMISES ADDRESS 102 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE March 9, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manoj Singh or Uday Singh		NEXT INSPECTION DATE March 22, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 4 containers (approximately 20L each) of butter cream sauce made the previous night was at 10C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the potential growth of pathogens and or the formation of toxins. Sauces were discarded at the time of inspection. To rapidly cool foods, place foods in shallow containers, use an ice bath, use an ice wand, or a combination of methods to being foods to 4C. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Dough was covered with a garbage bag 2) Bleach was too strong - bleach test strip bleached out. 3) Sweets at the customer counter were not properly covered against potential customer contamination. Corrective Action(s): 1) Ensure only food grade materials are used to contact foods. Garbage bags may have chemicals, which may potentially contaminate foods. 2) Ensure bleach is maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. 3) Ensure foods are properly covered to prevent potential customer contamination of foods. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Top shelving unit in the walk-in cooler was lined with cardboard. Corrective Action(s): Replace cardboard an ensure all surfaces are smooth, non-absorbent, and easily cleanable. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Bleach sanitizer pail was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and/or misuse. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Sweet display cooler at 4C. -Chest freezers ranged from -18C to -23C. -Upright freezer was at -23C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until May 21, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.