INSPECTION REPORT Health Protection RWOG-CYHVCA

PREMISES NAME Tasty Planet Indian Cuisine		Tel: (604) 521-8485 Fax:
PREMISES ADDRESS 7892 6th St Burnaby, BC V3N 3N3		INSPECTION DATE December 14, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mahesh Mahesh		NEXT INSPECTION DATE December 15, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice in rice cooker measured 45C. Staff stated they had taken it out of the cooler. Corrective Action(s): Food must be reheated to at least 74C before being hot held at 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No measurable sanitizer in sanibucket or spray bottle. 2) Dishwasher dispensed 10ppm chlorine at final rinse cycle Corrective Action(s): 1) Sanitizer must be at least 100ppm chlorine. New solution made at time of inspection. 2) Repair or replace dishwasher so that it is able to dispense at least 50ppm chlorine at final rinse cycle. Operator has called technician who will be in to repair the machine at noon on December 15, 2023. For tonight ONLY: 1) Use single-use utensils and dishware where possible 2) For all washable equipment - you must run it through the dishwasher for the wash and rinse steps and MANUALLY sanitize (soak equipment after they come out of the dishwasher for at least 2 minutes in 100ppm chlorine solution). If this cannot be repaired by tomorrow, a CLOSURE ORDER may be issued. Violation Score: 15

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

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - discussed cooling with operator - foods must cool from 60-20C in 2 hours or less, and from 20-4C in 4 hour or less - FOODSAFE requirements met Note: Bush Orange Red food dye is no longer allowed as per Health Canada. Remove item from facility. Temperatures: - kulfi freezer -12C - drinks cooler 2C - chest freezer (front) -17C - prep cooler: 3C - walk-in cooler: 4C - upright cooler: 4C - chest freezer: -22C