INSPECTION REPORT Health Protection JMAA-B56RWX

PREMISES NAME Punjab Sweet House		Tel: (604) 591-7611 Fax:
PREMISES ADDRESS 4 - 12818 72nd Ave Surrey, BC V3W 2M9		INSPECTION DATE October 2, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaswinder Grewal		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen door mesh is no longer intact. Corrective Action(s): Repair the screen door so that the mesh fully adheres to the frame. This is required to prevent entry of pests such as rodents and flies. Date to be corrected by: Oct 16, 2018 (2 weeks' time) Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Round containers used as a "scoop" for sauces and dry goods. Corrective Action(s): Refrain from using these containers. Obtain a scoop for dry storage items. If you have a stewy item (e.g. chickpea stew), you may consider using a ladle. However, do not leave round containers without handles floating inside sauces. This is to prevent food handlers' hands from directly contacting the food items, thereby protecting it from contamination. Date to be corrected by: Oct 9, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally in satisfactory sanitary condition and is well lit. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Front display cooler at 3-4C. Gulab jamun and milk-based sweets, including Rasgulla, adequately stored at 4C - Walk-in cooler at 1C - Chest freezer at -21C - No hot-holding conducted at time of inspection - Temperature logs are present; however, employees have not started to log for the month of October. Ensure that you log your temperatures daily! - Cooling practices: Employee states that thick stews are cooled with ice wands - Samosas and potatoes observed cooling in the kitchen area at time of inspection. Samosas were at approximately 50C, and potatoes at approximately 30C 2. Hygiene and Sanitizing - Hand wash station in back kitchen area and washroom stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing pail at 100 ppm chlorine residual - 2-compartment sink used for warewashing. EHO reviewed proper washing, rinsing, and sanitizing procedure with employee. Employee was reminded to not mix soap and bleach together - the sanitizing step is separate after the equipment has been washed and rinsed - To sanitize: Reminder - fill up the left compartment sink halfway, then add 6 full capfuls of bleach to yield a 50 ppm chlorine residual solution - Tongs and utensils, pots are generally in good sanitary condition. Dough mixer pot is removed and cleaned inside the large sink (right-compartment of two-compartment sink) at the back of the premise 3. Storage - Storage area is generally well organized and in sanitary condition - Food is elevated at least 6" off the floor - Majority of cooked items are inside cylindrical containers with tight-fitting lids 4. Pest Control - No signs of recent pest activity observed at time of inspection - Professional pest control company conducts routine audits - Recommendations: Reset the mechanical mouse trap by the dough mixer. The sticky adhesive is worn out and will no longer work. 5. Administrative - One employee has FoodSafe 1, one employee has FoodSafe 1 that is expired. NOTE: Ensure that when the employee with FoodSafe 1 is not on duty, there is at least one person on site with current FoodSafe 1 certification taken within the last 5 years

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B56RWX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Frying oil is not hydrogenated and does not contain any sources of artificial trans fat.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment