INSPECTION REPORT Health Protection JCHY-CFZRUE

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE July 4, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher measured at 59C final rinse temperature. Service person converted dishwasher to low-temperature dishwasher to measure at 50ppm chlorine. Corrective Action(s): Service the high-temperature dishwasher to measure at least 71C final rinse temperature. High-temperature dishwasher converted to low-temperature dishwasher. Low-temperature dishwasher measured at 50ppm chlorine. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up Inspection conducted today for report#JCHY-CFSRYV. All previous violations have been corrected in report#JCHY-CFSRYV. -Can opener blade and vegetable dicer observed in sanitary condition. -All handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. -Sauces in the walk-in cooler, freezers observed to be covered and stored above the floor. -Ladles with handles observed to be used for golgappa sauces and yogurt. No ice scoop observed to be in ice machine. -Dry good bins observed to be covered. No scoops observed to be in dry goods bin. -Underneath and around dry storage area shelving units stainless steel worktables, preparation cooler shelving units, and stand-up cooler fan guard observed to be in sanitary condition. -Ice cream freezer measured at -22C. Glasswasher measured at 50ppm chlorine. Ice machine lid observed to be secured onto the machine. -Staff with valid FOODSAFE Level 1 certificate on-site. FOODSAFE Level 1 certification of staff posted on-site. -Bleach sanitizer bucket measured at 200ppm chlorine. QUATs sanitizer dispenser and spray bottles measured at 200ppm. Walk-in coolers, stand-up coolers, undercounter coolers measured at 4C. Walk-in freezer measured at -18C. NOTE: Ensure to close all cooling units to maintain proper regulatory temperatures. Purchase cooling wands to ensure proper cooling of several large batches of food. Do not use vinegar to sanitize utensils. Use only approved food-grade sanitizer to sanitize utensils such as QUATs or bleach. ANy changes to the floorplan, services, or menu, facility must contact inspector for health approval.