INSPECTION REPORT Health Protection ANAN-CPCTSY

PREMISES NAME Tasty Planet Indian Cuisine		Tel: (604) 521-8485 Fax:
PREMISES ADDRESS 7892 6th St Burnaby, BC V3N 3N3		INSPECTION DATE February 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mahesh Mahesh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some pans are being double stacked in the prep cooler along cooking line. The temperature of the foods were above 4 degC. Corrective Action(s): After lunch/dinner rush, place all PHF's inside the cooler. Don't double-stack them under the lid of the prep cooler. This won't keep the foods below 4 degC. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some foods in the display cooler are not covered. Corrective Action(s): Cover all foods in the coolers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. Corrective Action(s): Clean all grease under and around the cooking equipment. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Some large pots are being used for cooking. These do not fit inside any of the sink compartments for dishwashing purposes. Corrective Action(s): Remove all cooking pots/pans that do not fit inside any of the sinks for washing. Violation Score: 3

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

Comments

General Comments: Coolers were below 4 degC Freezers were below -18 degC There was no hotholding being done at the time of the inspection Operator had FS level 1 equivalent certification Temperature logs were maintained for August. REMEMBER TO WRITE "-" IN FRONT OF THE FREEZER TEMPERATURES. Handsink was fully equipped Discussed dishwashing procedures. Use more bleach in the sanitizing rinse. PURCHASE CHLORINE TEST STRIPS TO MONITOR SANITIZER CONCENTRATION. Operator is thinking about renovating the kitchen and dining area. Submit floor plans for approval before you make any changes. *report reviewed, not signed due to covid*