Health Protection

Jaipur Indian Cuisine
Tel: (604) 614-5272
8840 120th St
Surrey, BC V3V 4B4
January 8, 2018
1.5 hours
OPERATOR (Person in Charge)
Sukhdev Singh
January 15, 2018
Information Provided
Require Corrections


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): The following food items were stored at > 4C in the improperly working cooler:
- yogurt at 10C in metal insert containers.
- lettuce, sliced tomatoes, cucumbers
Corrective Action(s): - Store all cold vegetables in working cooler at < or = 4C.
- Discard the yogurt that has been stored at 10C for > 4 hours.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1) The hot water supply was turned off at the time of the inspection. The operator stated that they intentionally turned off the hot water line. The hot water line was turned on at the time of the inspection.
2) Two containers of spices were placed directly in front of the handwashing sink.
Corrective Action(s): Do not turn off the hot water supply. The handwashing station must be supplied with hot water at all times in order for staff to wash hands properly. Do not block the handwashing station with containers or other equipment. Make handwashing station easily accessible by staff.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked chicken was stored uncovered in a create at room temperature.
Corrective Action(s): The operator stored the cooked chicken inside the walk in cooler. Cover all food items with proper lids or plastic wraps.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): The prep cooler near the main handwashing station was measured at 13C. One of the doors of the prep cooler was improperly closing due to missing door hinge.
Corrective Action(s): - Fix the door of the prep cooler. In the meantime, do not store any cold potentially hazardous food items inside this cooler.
- The operator has decided to discontinue using the cooler and has removed it from the kitchen. There is adequate cold storage.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: The staff washroom located in the back of the kitchen is under minor renovation without notifying the health department. This area has no handwashing sink, cold/hot water supply, soap, and paper towel dispensers. There are exposed dry wall and missing tiles. The operator stated that the staff is using the customer washrooms located outside the kitchen.
Corrective Action(s): The staff washroom must be equipped with a handwashing station, cold/hot running water, soap, and paper towel dispensers. Renovation must be conducted when there is no food preparation in the kitchen. Once the renovation has been finished, contact the health inspector for review.
Violation Score: 5

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Thermometers were either missing or inaccurate in refrigeration units.
Corrective Action(s): Provide working thermometers in all refrigeration units (ie. coolers, freezers).
Date to be corrected: Tomorrow.
Violation Score: 1

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


- General sanitation is satisfactory.
- All other coolers (walk in, two prep coolers, upright) < or = to 4C.
- Freezer (walk in) < or = to -18C. There is a significant build up of ice. Recommend defrosting the walk in freezer.
- Temperature logs for all coolers and freezers are missing. The operator does not record temperatures. Daily temperature logs are to be started and kept on site for review by the health inspector.
- Low temperature dishwasher dispensed 100ppm chlorine solution at 38.9C at the plate's level.
- Surface sanitizer available in spray bottles at 100ppm chlorine solution.
- Dry storage area is satisfactory. Dry food items are stored in food grade containers with tight fitting lids.
- No signs of pest activity at the time of the inspection.
- FOODSAFE certified staff on duty.