INSPECTION REPORT Health Protection DWAG-CPWSNR

PREMISES NAME Dil Se Indian Cuisine		Tel: (604) 531-2635 Fax:
PREMISES ADDRESS 2160 King George Blvd Surrey, BC V4A 5A2		INSPECTION DATE March 14, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nand Kumar		NEXT INSPECTION DATE March 16, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut vegetables and butter were store on the counter under ambient room temperature. Internal temperature measured at 13C. Staff stated they take out small portion at a time. Corrective Action(s): Do not store cut vegetables and butter under ambient room temperature. Move aformentioned food to a functional cooler. Correct by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Quats sanitizer not available at the kitchen area. Both bar and kitchen area was sharing one sanitizer spray bottle. 2. Low temperature dishwasher not working properly and unable to dispense any level of bleach sanitizer. Corrective Action(s): 1. Obtain another sanitizer spray bottle for the kitchen area with 200 ppm quats sanitizer. Kitchen and bar area must have separate sanitizer spray bottle. 2. Set up manual dishwashing at the 3 compartment sink. Do not use the low temperature dishwasher until it is able to dispense 50-200 ppm bleach sanitizer. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food items stored in the sandwich cooler were not covered. Food was stored in two opened metal cans in the walk-in cooler. Both are repeated violation. Corrective Action(s): Ensure food is covered by a food-grade barrier during storage such as saran wrap. Transfer the food in the opened metal can in to food grade containers. Correct by: today. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted at the dry storage corner from the last inspection was not cleaned up. This is a repeated violation. Corrective Action(s): Clean up the droppings and monitor for any pest activities. Correct by: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. One sandwich cooler was not working and not being used at the time. 2. Low temperature dishwasher unable to dispenser any level of bleach sanitizer at the plate level. Corrective Action(s): 1. Service / fix the sandwich cooler to ensure an ambient temperature of 4C or less can be maintained. 2. Service / fix the low temperature dishwasher to ensure 50-200 ppm bleach sanitizer can be dispensed. Correct by: March 15, 2023. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence, no staff on duty has valid FOODSAFE Level 1 or equivalent. Corrective Action(s): At least one employee on duty must have FOODSAFE Level 1 or equivalent. Send one staff to take the FOODSAFE Level 1 course or schedule the shift with one employee having the FOODSAFE Level 1. Correct by: Apr 14, 2023. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # DWAG-CPNTKJ of Mar-06-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Knives with food stains were stored in a plastic container and were not cleaned properly. 2. Various containers used for storing utensils were not in sanitary condition. 3. Large amount of food trays, utensils, inserts were stored in the back storage room and some directly on the floor. Manager stated they were not being used. Correction: Clean and sanitize the aforementioned knives and storage containers. Organize the back storage area and either store food containers in a sanitary condition or remove them from the premise. Correct by: March 8, 2023.

Comments

Routine inspection: - Coolers (walk-in, under the counter, condiment) maintained at 4C or less. - Bar cooler at 8C. No potentially hazardous food stored inside. - Freezers (walk-in, chest, stand-up) maintained at -18C or less. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. *Application for health approval provided to the facility. Fill out the information for name change and provide it back to the Environmental Health Officer.