INSPECTION REPORT Health Protection ABRR-AYCSWZ

PREMISES NAME Green Indian Cuisine, Pizza & Sweets		Tel: (604) 503-3535 Fax:
PREMISES ADDRESS 112 - 12565 88th Ave Surrey, BC V3W 3J7		INSPECTION DATE May 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Manjit Singh		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen was lacking paper towel at the time of inspection Corrective Action(s): - Restock immediatley after you run out of supplies at any handsink - Ensure that the handsinks are laways available for your staff to wash hands Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Single use bowls and styrofoam containers are being used to scoop food from bulk bins - Peeled onions in two crates are stored on the floor - Milk jug is being used to store gol gappa pani - Potato boxes(two) are stored directly on the floor - Several containers in walk-incooler and curry prep cooler are uncovered Corrective Action(s): - Discard single use containers immediatley and provide scoops with handles in all bulk bins. Store scoops in such a way that the handle doesnot come in contact with the food - Store all food items - onion , potatoes - off the floor to protect from contamination - Milk jug is not designed to be reused, discontinue the practice of storing pani in that. Use reusable contianers to store gol gappa pani that can be effectively washed and sanitized - Keep all food items well- covered in the all coolers Violation Score: 9

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

Comments

- Handsinks in washroom and front area are all supplied with hot and cold running water, soap and paper towel - All coolers - pizza prep, curry prep, sweets cooler and walk-in cooler are less than 4C - Walk-in freezer measured at -25C - High temperature dishwasher measured at 72C during final rinse at the dish surface - Sanitizer solution available in spray bottle measured at 100ppm chlorine concentration - Food storage practices are satisfactory in dry storage area - No evidence of pest activity at the time of inspection - Foodsafe certification is verified - General sanitation is satisfactory NOTE: Check temperature of all coolers on regular basis and maintain adequate logs