INSPECTION REPORT Health Protection SDHI-CQYSX5

PREMISES NAME Paratha 2 Pasta		Tel: (604) 840-2426 Fax:
PREMISES ADDRESS 130 - 8080 120th St Surrey, BC V3W 3N1		INSPECTION DATE April 17, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lajvinder Sahota		NEXT INSPECTION DATE April 19, 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 = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich cooler in front of cooking line measured at 14'C ambient temperature. Sauce in top insert probed at 12'C. All other potentially hazardous foods were transferred to a functioning cooler (at or below 4'C) during inspection. The cooler was observed turned off during inspection. Staff turned on the cooler during inspection. The cooler later measured at 2'C. Corrective Action(s): Monitor all cooler temperatures (as per approved food safety plan) to ensure all potentially hazardous foods are stored at or below 4'C at all times to prevent bacterial growth and/or toxin production. Verify cooler temperatures throughout the day with available probe thermometer. Ensure top insert lids are covering foods when coolers are not in use to maintain adequate cooler temperatures. Discard any foods which are left in the danger zone (4'C to 60'C) for longer than 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical glasswasher at bar measured at 0 ppm chlorine concentration with test strip. Glassware was cleaned and sanitized using the chemical dishwasher in the kitchen during inspection. Corrective Action(s): Clean and sanitize all dishes and glassware in the chemical dishwasher in the kitchen until the glasswasher is functioning. Obtain chlorine test strips and verify sanitizer strength at least twice daily (or as per approved sanitation plan) to ensure chlorine residual is 50 - 100 ppm chlorine concentration at the plate surface. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand washing station next to 2-compartment sink and cooking line is observed with no liquid soap during inspection. Staff placed liquid soap dispenser at the hand washing station during inspection. 2. Hand washing station at bar is not supplied with paper towel or other single-use drying method during inspection. Staff placed paper towel at hand sink during inspection. Corrective Action(s): Maintain all hand washing stations with an adequate supply of hot and cold running water, liquid soap and paper towel at all times to promote proper, frequent hand washing by staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Open bottle of ketchup with sauce observed stored directly on the floor during inspection. Staff voluntarily discarded the bottle food during inspection. 2. Open can of soy chap observed stored at room temperature. Can of food was voluntarily discarded by staff during inspection. Corrective Action(s): Ensure to store all food covered and at least 6 inches off the floor at all times to prevent potential contamination of food. All opened cans of food must be used immediately or stored in a food grade container in the cooler (at or below 4'C) to prevent biological and chemical contamination of food. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical glasswasher at bar measured at 0 ppm chlorine concentration with test strip. Dishwasher repair company was contacted during inspection. Corrective Action(s): Repair the glasswasher at the bar to ensure it is functioning to maintain a residual of 50-100 ppm chlorine concentration at the plate surface for adequate sanitizing of glassware. Obtain chlorine test strips to measure chlorine concentration (as per approved sanitation plan). Do not use the glass washer until verified to be functioning by the health inspector. To be corrected by: Apr 19, 2023 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler measured at 5'C ambient air temperature (Inspection Conducted during peak lunch hours. Walk-in cooler observed opened multiple times during inspection.).Steamed potatoes probed at 4'C inside walk-in cooler. - Preparation coolers at or below 4'C - Bar coolers at or below 4'C - Walk-in freezer measured at -19'C - Chest freezer at -20'C - Bar freezer at -21'C - Sandwich coolers at or below 4'C (top and bottom), with exception of one cooler (Refer to violations) - Hot-holding units measured at or above 60'C - General sanitation is okay during inspection. Staff stated that deep cleaning is conducted once per week - Hand washing stations in staff washroom and around kitchen (with exception of 1) are unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel - QUATs sanitizer in labelled spray bottles measured at 200 ppm QUATs concentration with test strip - QUATs test strips are available on site - Chemical dishwasher in kitchen measured at 100 ppm chlorine concentration with test strip - No signs of pests during inspection - All food observed covered in coolers - Dry storage area well organized and maintained in sanitary condition - Ice machine observed in sanitary condition - Raw meat stored away from ready to eat foods - FOODSAFE Level 1 equivalent trained staff is available on site during inspection - Staff observed wearing hair nets/coverings **Reminders: - Keep walk-in cooler door CLOSED at all times to prevent walk-in cooler temperature to increase, especially during peak hours and during large deliveries. Ensure staff does not leave the door wide open when they are receiving items from the walk-in cooler - Temperature logs are NOT maintained. Ensure to maintain temperature logs as per approved food safety plan - Ensure adequate flow of dirty to clean dishes is maintained in the dishwashing area - Ensure to clean and sanitize all equipment after each use (i.e. onion dicer/slicer) Recommendations: - Install additional wall shelving (stainless steel) in the dishwashing area to prevent storing equipment on the floor. All equipment must be stored off the floor and in a sanitary manner Notes: - Follow-up inspection to be conducted on Apr 17, 2023 Please contact the health inspector for any questions or concerns.