INSPECTION REPORT Health Protection SDHI-CY9U39

PREMISES NAME Sachdeva Sweets & Restaurant		Tel: (604) 591-6788 Fax:
PREMISES ADDRESS 118 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE December 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. [REPEAT VIOLATION] Dirty utensils (knives, rolling pin) observed stored in the kitchen with food debris/grease. Used knives observed stored inside the knife storage container. Staff began cleaning and sanitizing the utensils during inspection. 2. Bleach sanitizer was NOT prepared upon start of inspection. Staff was observed preparing bleach sanitizer at the start of the inspection. Bleach sanitizer was initially measured at >> 200 ppm chlorine concentration with test strips. After staff diluted the sanitizer, it was measured at 200 ppm chlorine concentration with test strip. Corrective Action(s): 1. DO NOT store any used/dirty utensils which have food/debris. Inspect all equipment and utensils after cleaning and sanitizing to ensure they are in good sanitary condition to handle foods safely. Failure to comply in future may lead to progressive enforcement. 2. Prepare bleach sanitizer at a concentration of 200 ppm by mixing 1 teaspoon of bleach with 1L of water. Ensure bleach sanitizer is prepared at the beginning of the day to adequately sanitize food contact surfaces as per approved sanitation plan. Obtain chlorine test strips to verify sanitizer strength throughout the day. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station upon entrance into kitchen not supplied with paper towel. Staff placed paper towel roll at the hand washing station during inspection. Corrective Action(s): Maintain all designated hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel at all times to ensure staff are washing their hands properly and frequently to prevent contamination of food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish and frozen chicken both in original packaging observed stored at room temperature for thawing. Staff placed both in the walk-in cooler during inspection. Corrective Action(s): DO NOT thaw potentially hazardous foods at room temperature. Use one of the following approved methods (or as per approved food safety plan) to thaw food adequately: - Under refrigeration - Under running cold water - As part of the cooking process 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 at 2'C - Stand-up freezers (X3) at or below -19'C - Preparation coolers (X2) top and bottom at or below 4'C - Display cooler storing potentially hazardous foods measured at 3'C - Temperature logs observed not maintained on site - ensure temperature logs are maintained as per approved food safety plan - All food observed covered and stored at least 6 inches off the floor - Chemicals are stored away from food - Raw meat stored away from ready to eat foods - General sanitation satisfactory - Hand washing station in washroom and in service area observed supplied with hot and cold running water, liquid soap and paper towel - Low temperature dishwasher measured at 100 ppm chlorine concentration with test strip - 2-compartment sink available with drain plugs - No signs of pests during inspection - FOODSAFE Level 1 trained staff available on site Please contact the health inspector for any questions or concerns.