INSPECTION REPORT Health Protection SDHI-CKTUZA

PREMISES NAME Chutney's Indian Grill		Tel: (604) 531-4455 Fax:
PREMISES ADDRESS 125 - 16120 24th Ave Surrey, BC V3Z 8K4		INSPECTION DATE November 3, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kirat Pal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - 2-door stainless steel freezer at -18'C - Hot-holding units measured at or above 60'C - Thermometers are available in cold-holding units - Temperature logs are maintained - good! - General sanitation of premise is satisfactory - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - 3-compartment sink available with drain plugs - QUATs sanitizer in pails and at 3-compartment sink measured at 200 ppm QUATs concentration with test strips *REMINDER: ensure expired QUATs test strips are replaced to monitor QUATs concentration as per approved sanitation plan - All food observed protected from potential contamination (stored at least 6 inches off the floor and covered) - Raw meat observed stored away from ready-to-eat foods - First-in-first-out method in use - Chemicals are stored away from food - Equipment is stored in a sanitary manner - Public washrooms are observed in sanitary condition - No signs of pests during time of inspection - Grease trap due for service on Dec 21, 2022 - Staff observed wearing clean uniforms and gloves - Health permit posted in a conspicuous location on site - FOODSAFE Level 1 trained operator available on site during inspection Notes: - Recommended the following cooling procedures for large portions of curries: use an ice wand and transfer foods into shallow containers. - Reminded the operator that all potentially hazardous cooked foods must be cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours). - Report will be emailed to the operator Please contact the health inspector if there are any changes to the menu, layout, floor plan and/or business operations. Contact the health inspector for any questions or concerns.