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Dhaliwal's Lounge

112 - 7938 128th St, Surrey · Restaurant

22 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The line cooler near the cookline was found with an ambient air temperature of 9°C, and the internal temperature of the curry was 5.1°C. Staff reported that the cooler is monitored twice daily and was in a defrost cycle earlier this morning. All affected food has since been moved to the walk-in cooler to ensure it is maintained at 4°C or below at the time of inspection. Please continue to monitor the line cooler's performance and ensure it consistently maintains a temperature of 4°C or below before transferring food back into the unit.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): The rice and flour scoops were found stored directly on the rice machine and the flour packaging, respectively. Staff addressed this immediately by cleaning and sanitizing the scoops in the dishwasher. To prevent cross-contamination, always store scoops in a dedicated clean container rather than in direct contact with equipment or food packaging.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Line cooler near the cookline temperature measured at 9'C.
      • Corrective Action(s): Repair this cooler, and ensure not to store any cold potentially hazardous food in this cooler until it can maintain the temperature at 4'C or below. Date to be corrected: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Line cooler near the kitchen entrance food temperature measured at 9'C. Temperature log is well maintain, and temperature of this cooler was checked at 4'C or below and recorded this morning. All cold potentially hazardous food stored in this cooler were immediately moved to other cooler that can maintained the temperature at 4'C or below. Repair/monitoring this cooler, do not store any cold potentially hazardous food in this cooler until it can maintain the temperature at 4'C or below.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. QUATs sanitizer spray bottles stored in kitchen were empty. Staff immediately refilled the sanitizer in the spray bottle. QUATs sanitizer measured at 200 ppm at the time of inspection.
      • 2. Ice scoops and rice scoops are stored directly on top of the ice machine and rice cooker. Staff immediately put the scoops in dishwasher, and stored the scoops in a clean container. Always store the scoops in clean container to prevent them from contamination.
      • Corrective Action(s):
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff not seen washing their hands when entering kitchen and starting their shift. Staff stated they washed hands in washroom & only rinsed hands with water when instructed to wash their hands.
      • Corrective Action(s): Food handlers must wash hands when they enter the kitchen (even if they washed hands in the washrooms). Proper hand washing includes using warm water and lathering for 20-30 seconds and using a paper towel to dry hands and to turn off the taps.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Used apron stored above some unopened containers of food and strings hanging above an open tray of mathri (chips) and a jacket hanging amongst food.
      • 2. Food that is for staff (pickled beets and pickled peppers) stored on cook line.
      • 3. Rolling cart across the dishwasher has random items (ex. open container of medicine, wire cutter) stored amongst open food items (dry lentils) and dishes.
      • Corrective Action(s): 1. Do not leave food uncovered. Store personal items and aprons away from food.
      • 2. Keep staff item separate and labelled.
      • 3. Organize the shelves on this cart - keep personal items separate from food.
      • Decluttering/organization required.
      • Correct immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Build-up of food debris behind equipment (on the side of the tandoor, in the equipment across the tandoor).
      • Corrective Action(s): Clean dirty areas. Ensure hard to reach areas are cleaned frequently.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 or equivalent
      • Corrective Action(s): Ensure there is at least one food handler with FOODSAFE Level 1 training or equivalent at all times. Correct by May 11, 2025.
      • Violation Score: 1
  4. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Yogurt and cooked potatoes stored in prep cooler that had an ambient air temperature of 12 C. Yogurt registered 9 C.
      • Corrective Action(s): These products were discarded. Do not use this cooler until it is repaired.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink closest to shake station was missing liquid soap.
      • Corrective Action(s): Ensure hand sinks are equipped with hot and cold running water, liquid soap and single-use towels at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two door prep cooler with inserts at 12 C. This is a repeat violation.
      • Corrective Action(s): Repair or replace cooler so it is 4 C or below. Do not use until it is repaired.
      • Correct immediately.
      • Failure to comply may lead to further enforcrment action.
      • Violation Score: 3
  5. Follow-Up Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Appetizer cooler at 6-7 C.
      • Corrective Action(s): Repair cooler so it is 4 C before using it to store potentially hazardous foods.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers lack accurate thermometers.
      • Corrective Action(s): Obtain accurate thermometers for all coolers.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dairy products and cooked vegetables stored above 4 C in the dessert cooler and in the appetizer cooler.
      • Corrective Action(s): Relocate foods to another cooler that is 4 C or below.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Uncovered containers of food (matri) in dry storage area and on shelves (lentils) in the kitchen and open bags of spices.
      • 2. Personal items such as shoes and jackets stored amongst food used for the premises.
      • 3. Dirty aprons laying around premises and strings of aprons almost falling into food.
      • 4. Leftover canned food left in the can.
      • Corrective Action(s): 1. Ensure all food containers are covered and bags of food are sealed/closed.
      • 2. Store personal items separately.
      • 3. Store dirty aprons in the appropriate location.
      • 4. Transfer all leftover canned food to another food grade container to prevent chemical contamination.
      • Correct immediately.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No food safety plan has been submitted for smoked chicken tikka.
      • Corrective Action(s): Submit a food safety plan for smoked chicken tikka. Wait for approval prior to making smoked chicken tikka.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Beverage/dessert cooler at 6 C and appetizer (cooler closest to entrance) at 8 C.
      • Corrective Action(s): Repair coolers so that they are 4 C or below. Correct immediately.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer bottles are not labelled.
      • Corrective Action(s): Label all bottles. Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken tiles noted throughout premises.
      • Corrective Action(s): Repair/replace broken tiles. Broken tiles make it difficult to clean and can trap water, dirt and debris.
      • Correct by January 27, 2025.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): QUAT sanitizer in spray bottle was measured at 0ppm QUAT. Staff were notified and immediately refilled the bottles
      • Corrective Action(s): Ensure the bottles are changed regularly and are labelled. The sanitizer should achieve 200ppm QUATs - use your test strips
      • Violation Score: 5
  8. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottles found to be at 0ppm QUATs. Manager corrected the issue and bottles achieved 200ppm QUAT.
      • Corrective Action(s):
      • Violation Score:
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor plan of facility has changed. Tiles in kitchen need to be replaced due to cracking.
      • Submit floor plan by May 25/2023
      • Repair kitchen tiles by May 25/2023
      • Date to be corrected by: 1 month
      • Corrective Action(s):
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice in warmer noted at 16.8C. Staff noted rice was not intended for consumption. Item was discarded at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoop above ice machine noted with food debris at the time of inspection. Item was moved to the dishwasher area for cleaning and sanitizing. Operator to ensure all food contact surfaces are maintained in a sanitary condition.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station in staff washroom noted with no liquid soap at the time of inspection. Operator to ensure hand sinks are equipped with hot and cold running water, liquid soap, and single-use paper towels at all times during operational hours to encourage proper and frequent handwashing.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Take-out containers stored facing up on shelving. Dry goods (e.g., dry toppings) in kitchen and in storage area uncovered at the time of inspection.
      • Corrective Action(s): Take-out containers are to be stored upside down on a cleaned surface to prevent contamination. Foods are to be covered with food grade lids or food wrap after proper cooling and stored at least 15 cm off the floors to prevent pest attraction.
      • Date to be Corrected By: Immediately
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Meat in the prep cooler was left uncovered in lower compartment. Chef was notified and he covered the item using food grade plastic. *Note that this plastic is single use*
      • Corrective Action(s): Ensure all food items in coolers are covered to protect them from contamination
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic in oil observed above stove top in the cooking line and measured at 22C. Staff voluntarily discarded garlic in oil during time of inspection.
      • Corrective Action(s): Garlic in oil is a potentially hazardous food which if not kept at 4C or lower can cause foodborne illness. Ensure all potentially hazardous foods are stored at 4C or lower to prevent microbial growth and/or toxin production.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle measured at 0 ppm chlorine with test strips. Staff prepared new sanitizer solution during time of inspection, which measured at 100ppm chlorine.
      • Corrective Action(s): Ensure sanitizer spray bottles are changed more frequently and maintained at 100ppm chlorine concentration to adequately sanitize food contact surfaces, utensils and equipment and to prevent possible contamination.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station next to ice machine not supplied with paper towel during inspection. Operator supplied handwashing station with paper towel during time of inspection.
      • Corrective Action(s): Ensure all handwashing stations are equipped with paper towel, liquid soap and paper towel during time of inspection to promote foodhandlers to practice proper handwashing and to prevent cross-contamination and foodborne illness.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large dry spice containers under preparation counter and large containers of lentils in preparation cooler observed stored uncovered. Operator covered all spice containers and all items in preparation cooler during time of inspection.
      • Corrective Action(s): Ensure all foods are protected with food grade material at all times to prevent possible contamination and pest entry and to prevent foodborne illness.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer bucket had <50ppm chlorine measured at this time. Staff added more bleach to make 200ppm chlorine at this time.
      • Corrective Action(s): Ensure to add enough bleach solution to prepare 100-200ppm chlorine solution every time when preparing the sanitizer. All prep surfaces were sanitized using the newly made solution by staff at this time.
      • Violation Score: 5
  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher still requires a repair.
      • Corrective Action(s): Ensure to have the dishwasher repaired and contact the health inspector to notify.
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher not achieving the minimum required temperature of 71'C for final rinse. Facility will follow manual dishwashing method until the dishwasher is repaired.
      • Corrective Action(s): Have the dishwasher repaired. Ensure all dishware are scrubbed/washed with soap and warm water using the 2 compartment sink by the dishwasher --> soaked in 200ppm chlorine solution in the 2 compartment sink right behind for at least 2 minutes --> air dry (do not use towels).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Few uncovered foods observed from the prep cooler and walk-in cooler.
      • Corrective Action(s): Ensure all are properly covered with food grade materials at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require attention:
      • - Behind/around handles of prep coolers
      • - Inside of prep coolers
      • - Inside of walk-in freezer
      • Corrective Action(s): Ensure to have the mentioned areas cleaned and reorganized.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Mechanical dishwasher requires a repair. Temperature guages are also broken.
      • Corrective Action(s): Ensure to call for service and notify the health inspector once repaired.
      • Violation Score: 9
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning is required thoroughout the kitchen. Ensure all areas are clean at all times.
      • Corrective Action(s): Clean the following areas:
      • 1. dough mixer
      • 2. All shelves and shelving located at food preparation areas
      • 3. Dry storage area
      • 4. Outside of all equipment
      • 5. Behind all the cooking areas
      • Deep cleaning must be completed on routine basis.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Containers for dry ingredients (ie. rice/flour) are broken. This can lead to the contamination of food.
      • Corrective Action(s): Replace all broken containers or lids immediately.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Insert cooler found at 12c. Cooler has no perishable items being stored in it.
      • Corrective Action(s): Do not store any food items in cooler. Repair the insert cooler immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods stored in plastic bags were found in dry storage area. All foods should be stored in food grade containers with lids.
      • Corrective Action(s): Transfer all bags of dry food storage into the containers. Store all foods so they are protected from contamination.
      • Violation Score: 3
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink in serving area found to be missing papertowels.
      • Corrective Action(s): Operator replaced papertowels in dispenser during time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine scoop was found in ice.
      • Corrective Action(s): Ice scoop must be stored in sanitary manner as discussed during time of inspection with operator. Operator removed scoop from the ice machine.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Kitchen shelves have exposed wood finishing. All shelves must be easy to clean material and finished appropriately to allow easy cleaning and sanitizing.
      • Corrective Action(s): Replace or finish these shelves so they are easy to clean.
      • This should be completed by april 15, 2018.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Light in walkin cooler is not very bright. Lighting must be brighter to help facilitate easier cleaning under the hard to reach areas (ie. shelves).
      • Corrective Action(s): Install new lighting fixture or a brighter light in the walkin. This must be completed by April 15, 2018.
      • Violation Score: 3
  21. Follow-Up Inspection

    0 infractions

  22. Routine Inspection

    0 infractions