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Delta Indian Cuisine

8320 112th St, Delta · Restaurant

19 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water in spray bottle measure 0ppm.
      • Corrective Action(s): Operator able to remake sanitizer bottle and measure 100ppm after.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Double stacking observed at the insert level of prep cooler. Bottom containers uncovered.
      • Corrective Action(s): Do not double stack containers at the insert level as this will prevent proper air flow.
      • Bottom containers must be covered so the bottom of the top containers do not touch the food below.
      • Operator reorganized containers once instructed.
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Reuse of food containers that is not meant for reuse observed.
      • Corrective Action(s): These containers cannot be properly washed and sanitized.
      • Discard all black containers that is not meant for reuse.
      • To be completed immediately.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Many tubs and buckets of curry in the walk-in cooler, prep cooler and 2 door cooler are not covered.
      • Corrective Action(s): Cover the curry buckets and tubs with lids to prevent contamination (dust and food debris). Date to be corrected by: Immediately.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings found along the walls inside the storage room (where the freezers are), under the rack shelves. There are also some along the walls inside the kitchen behind coolers.
      • Corrective Action(s): Clean up the mouse droppings by soaking the affected areas with bleach and wipe the droppings up with paper towels. Contact pest control services to monitor pest activities regularly. Keep pest control records onsite for review. Date to be corrected by: Immediately.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing station in food prep area does not have running hot water as the knob for turning on hot water is broken.
      • Corrective Action(s): Call a technician to fix the handsink so hot running water is supplied. Date to be corrected: Immediately
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed washing hands using the spray hose at the dishwashing 2 compartment sink without using liquid soap, then wiping hands with apron. Designated hand sink does not have hot water available at the time of inspection.
      • Corrective Action(s): Staff must wash hands at the designated hand sink (use staff washroom sink while handsink is being fixed). They must use liquid soap and paper towels.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Permit is posted inside the front prep area that is not visible to the public. This is a repeat violation.
      • Corrective Action(s): Operator moved the permit to an area visible to the public.
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice dropping observed in the dry storage area under the storage racks along the walls and in the corner.
      • Corrective Action(s): Clean up mice droppings using towels soaked with sanitizers (do not sweep). Monitor droppings daily and call pest control company to do routine mitigation of mice. Seal all holes with steel wool to prevent mice entering into facility. Date to be corrected: 2 days.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cardboard is being used to soak up grease under the stove. Cardboard with grease cannot be cleaned easily and will attract pests.
      • Corrective Action(s): Remove the cardboards and do routine cleaning to prevent grease buildup under the stoves. Date to be corrected by: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Fraser Health Permit to operate is posted in the Kitchen and is not visible to the public
      • Corrective Action(s): Ensure permit is posted in a location that is visible to the public. This informs the public that the food service establishment is inspected and permitted by the Health Authority
      • Date To Be Corrected By - Immediately
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat products being prepared at the preparation table were stored in a bucket on the ground
      • Corrective Action(s): Ensure all foods are stored 6 inches off the ground to protect from contamination
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Frozen fish's were submerged in a bucket of still water on the ground.
      • Corrective Action(s): Transfer frozen fish's to walk in cooler at 4C or below to ensure food is thawed in an acceptable manner. Improper thawing allows existing bacteria to rapidly grow and/or produce toxins which can cause foodborne illness
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed in storage area near freezers
      • Corrective Action(s): Remove droppings and sanitize are. Increase monitoring traps and identify points of entry. Continue monitoring for pests. Contact pest control company if pest activity increases
      • Date To Be Corrected By - Immediately
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabelled spray bottles observed in the preparation area
      • Corrective Action(s): Label spray bottles to indicate there contents. Unlabelled chemicals may result contamination of food
      • Date To Be Corrected By - Immediately
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings seen behind 2 door cooler, corner beside washroom, and in storage area near freezers.
      • Corrective Action(s): Remove droppings and sanitize area. Sanitize all surfaces prior to use.
      • Place traps and monitor activity.
      • All food should be kept in pest proof containers with lids.
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. High temperature dishwasher not reaching the minimum required temperature of 71C on the plate surface during final rinse.
      • 2. Surface sanitizer (bleach) registered at more than 1000ppm (Max allowed is 200ppm)
      • Corrective Action(s): 1. Manually sanitize all utensils with 100-200ppm bleach after running them through the dishwasher.
      • 2. Staff made a new solution that registered between 100-200ppm chlorine.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris behind and underneath equipment. floors dirty
      • Corrective Action(s): All area of food premises must be kept in a clean condition. Increase frequency of cleaning.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher unable to achieve a minimum temperature of 71C
      • Corrective Action(s): Repair dishwasher immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff have Foodsafe Level 1 or equivalent in operator's absence
      • Corrective Action(s): At least one person must have Foodsafe Level 1 at all times. Correct by November 25, 2023
      • Violation Score: 1
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Two door cooler still not repaired and being used to store potentially hazardous foods. Ambient air temperature of cooler was 7 C
      • Corrective Action(s): Do not use this cooler to store potentially hazardous foods. Lamb curry at 6 C and yogurt at 6 C was transferred to another cooler.
      • Failure to comply may lead to further enforcement action.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cooler is not able to maintain a temperature of 4 C or below.
      • Corrective Action(s): Repair/replace cooler as soon as possible. Do not use for the storage of potentially hazardous foods until it is able to maintain a temperature of 4 C or below.
      • Violation Score: 3
  11. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 2 door cooler with precooked foods (curries, chicken) at 6 C. Internal temperature of foods ranged from 5-6 C. All foods are reheated prior to serving.
      • Corrective Action(s): Ensure cooler is at 4 C or below at all times. Service cooler. Until cooler is serviced, use a cooler that is 4 C or below for the storage of potentially hazardous foods. Staff stated temperature increases when cooler is opened/closed throughout the day. Commercials coolers should be able to maintain a temperature of 4 C or below. This is a reoccurring issue.
      • Correct immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink obstructed by portable table used for spices.
      • Corrective Action(s): Do not place anything in the way of the hand sink. Hand sink must always be accessible.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty has FOODSAFE Level 1 or equivalent training.
      • Corrective Action(s): Ensure there is at least one person with FOODSAFE level 1 or equivalent. Correct by May 8, 2023.
      • Violation Score: 1
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwashing sink is not draining properly and has a leak.
      • Corrective Action(s): Repair handsink immediately so it can fully utilized for handwashing.
      • In the interim, use the sink at the two compartment dishwashing sink. Ensure the nozzle is held down with the ring so that hands are washed properly.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food spills and debris noted throughout establishment. Liners used for shelves are coming apart.
      • Corrective Action(s): Thoroughly clean entire establishment so that it is visibly clean. Do not use things to line cupboards if they are not easily cleanable/wipeable. Correct by March 8, 2023.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Storage room built into kitchen with a wall made of unfinished food. Paint on walls against food contact surfaces is starting to chip.
      • Corrective Action(s): Ensure all food contact surfaces, walls and floors are non-absorbent, easily cleanable and wipeable. Seal the unfinished wood and repaint chipping walls.
      • Correct by April 22, 2023.
      • Violation Score: 1
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Left side two door cooler ambient air temperature at 7.5 C. Lamb curry at 7 C; raw fish at 6 C.
      • Corrective Action(s): Transfer all potentially hazardous foods (meats, dairy, cooked vegetables) to a cooler that is 4 C or below until cooler is repaired.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bleach solution for surface sanitizing in back of house registered at > 200 ppm (staff stated they are using equal parts bleach and water) and was made with lemon-scented bleach.
      • 2. Only water used for sanitizing tables in dining area.
      • 3. High temperature dishwasher unable to achieve a temperature of 71 C on utensil surface during final rinse.
      • Corrective Action(s): 1. New bleach solution was made with commercial bleach (previously used for low temperature dishwasher). General bleach sanitizer formula: 1/2 tsp regular unscented household bleach per litre of water.
      • 2. Spray bottle of water replaced with bleach solution for dining tables.
      • 3. Manually wash dishes using the two compartment sink until dishwasher is repaired.
      • Wash & Rinse in one sink; Sanitize (with 200 ppm chlorine) in second sink and air dry.
      • Dishes can be washed in the dishwasher followed by a manual sanitizing step.
      • Until dishwasher is repaired, facility must not use re-usable dishes for dine in. Options are to use single-use utensils and dishes or be open for take-out only.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Left side two door cooler has an ambient air temperature of 7.5 C. Gaskets are not in good condition and tape is falling apart.
      • Right side cooler has an ambient air temperature of 5 C.
      • Prep cooler with inserts - bottom section has an ambient air temperature 5.5 C (top is at 4 C).
      • 2. High temperature dishwasher registered at 64 C on plate surface during final rinse.
      • Corrective Action(s): 1. Repair coolers so that they are able to maintain a temperature of 4 C or below. Replace gaskets/take off breaking tape is this can contaminate food.
      • Operator called the technician at the time of inspection and scheduled a visit for the evening of the same day.
      • 2. Repair dishwasher so that is able to achieve a final rinse temperature of 71 C on plate surface.
      • Violation Score: 15
  17. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: See Report #PKUR-CHFQDN.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: See Report #PKUR-CHFQDN.
      • Corrective Action(s):
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dedicated hand washing sink near cook line was obstructed by food tray and there was no liquid soap or single use towels available.
      • 2. No single use towels or air dryer available in staff washroom.
      • Corrective Action(s): 1. Operator moved cart that was blocking the hand sink and equipped the sink with liquid soap and paper towel.
      • 2. Single use towels placed in staff washroom.
      • Remaining correction: Ensure paper towels are installed in the dispensers immediately.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food stacked on top of one another without proper lids/covering. Food containers stored directly on the floor.
      • Corrective Action(s): Ensure all food is properly covered to prevent contamination and stored 6 inches off the floor.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Frozen raw fish was being thawed in a bucket on the floor at room temperature.
      • 2. Precooked tandoori chicken was being thawed on counter at room temperature.
      • Corrective Action(s): 1. Frozen raw fish was placed under cold running water.
      • 2 Frozen chicken was moved to cooler.
      • Ensure proper thawing methods are always used (ex. in the cooler, under cold running water, or in the microwave).
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Accumulation of food debris/splatters, dust, and/or grease observed throughout facility (behind/underneath equipment, shelves, and on/in equipment).
      • 2. Hair found in bucket used to store knives.
      • Corrective Action(s): 1. Ensure all surfaces (walls, floors, shelves, equipment) are cleaned and sanitized so that they are visibly clean and free of dirt.
      • Correct by March 18, 2022.
      • 2. Knives and bucket were placed in dishwashing pit for washing & sanitizing.
      • Violation Score: 9