INSPECTION REPORT Health Protection JCHW-AF2TMZ

PREMISES NAME Parmar Sweets & Restaurant Ltd		Tel: (604) 599-0553 Fax:
PREMISES ADDRESS 13647 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE October 24, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sarbjit Singh		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2-compartment sink had an undetectable level of chlorine sanitizer at the time of inspection. Corrective Action(s): In order to properly sanitize equipment and utensils, facility must have 100ppm to 200ppm chlorine prepared on-site and ready for use when facility is in operation. This is a continuing deficiency. Signage for manual warewashing and mixing of chlorine was provided during the previous inspection. Operator prepared 100ppm chlorine sanitizer at the time of inspection. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Follow-up inspection to October 21, 2016. -Did not find any yogurt made from unapproved sources at the time of inspection - yogurt on-site was from Nanak. -Did not observe any potentially hazardous foods cooling at the time of inspection. Operator has not determined how to cool hot potentially hazardous foods rapidly in a safe manner. Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be accomplished using shallow trays, ice wands, ice baths, etc. -Did not observe foods being covered in garbage bags at the time of inspection. -Did not observe foods stored on newspapers to absorb oil at the time of inspection. Only food grade materials are to be used to contact foods (paper towels can be used to absorb oil). -Did not observe foods stored in opened cans at the time of inspection. -Did not observe foods stored on the floor at the time of inspection. -A couple scoops were still found stored in ingredient containers with the handle in the ingredients. All scoops must be stored in a sanitary manner (handle sticking upwards or scoop on top of containers). -Cleaning has been carried out in the prep cooler - mould has been cleaned off the shelving units. Ensure all equipment is kept in a clean and sanitary manner at all times. -At the time of inspection the operator and another staff member with FoodSafe level 1 was on-site. When in operation, at least one individual with FoodSafe Level 1 or equivalent must be on-site at all times. Operator (R Parmar completed FodSafe Level 1 on 2016/04/05) and staff member (Z. Khan completed FoodSafe Level 1 on 2006/03/08). Keep copies of FoodSafe Level 1 or Certificates on-site for future inspections. -Please contact the inspector if you have any questions or concerns.