INSPECTION REPORT Health Protection JCHY-CHKPXC

PREMISES NAME H Anmol Sweet & Restaurant		Tel: (604) 507-9898 Fax: (778) 593-7358
PREMISES ADDRESS 108 - 8363 128th St Surrey, BC V3W 4G1		INSPECTION DATE August 23, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ranjit Sahota		NEXT INSPECTION DATE August 31, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pot of sag measured at 18.5C internal temperature and chick peas sauce measured at 14C internal temperature in the walk-in cooler. Operator informed that it was made the day prior. Pictures taken. Corrective Action(s): Discard the aforementioned food items. Potentially hazardous foods must be cooled from 60C-20C within 2 hours and 20C-4C within 4 hours. Educated operator on proper cooling methods using shallow containers or through the use of ice wand. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following indian sweets (diary-based) observed to be stored under front display unit measured at 25.2C air ambient temperature: Pictures taken. -Milk cake measured at 19.7C internal temperature. -Barfi with dried fruits measured at 27C internal temperature. Operator informed indian sweets were out at room temperature for 2 hours. Corrective Action(s): Move the potentially hazardous indian sweets in a cooling unit able to hold an air ambient temperature of 4C or lower. All potentially hazardous indian sweets must be stored at 4C or lower or time tracked. Temperature logs for storage of indian sweets must be present if operator wishes to store potentially hazardous sweets under room temperature. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink cold water faucet observed to be detached. Handwashing sink well equipped with hot water, liquid soap, and paper towels. Corrective Action(s): Temporary use preparation sink to wash hands with hot and cold running water, liquid soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator have not provided acceptable Food Safety Plan of all food menu being served at the premises. THIS IS A REPEAT VIOLATION. Corrective Action(s): Provide a Food Safety Plan of all food menu items being prepared and/or served with critical limits, monitoring steps, and corrective actions. Corrected by: August 31, 2022. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handwashing sink cold water faucet observed to be detached. Corrective Action(s): Service the cold water faucet. Corrected by: Today. 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 valid FOODSAFE Level 1 certificate. Corrective Action(s): At least one staff must have valid FOODSAFE Level 1 certificate at all times within the premises during operation. Corrected by: August 31, 2022. Violation Score: 1

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

Comments

Routine Inspection conducted today. Chlorine spray bottle and sanitizer bucket measured at 200ppm. Low-temperature dishwasher measured at 50ppm chlorine final rinse. Front display cooler holding potentially hazardous indian sweets and walk-in cooler measured at 4C. Chest freezer measured at -18C. Hot-holding unit measured at 71C.