INSPECTION REPORT Health Protection MDIL-AG6QK8

PREMISES NAME Gian's Sweet Shop & Restaurant		Tel: (604) 850-6774 Fax:
PREMISES ADDRESS 31836 South Fraser Way Abbotsford, BC V2T 1V3		INSPECTION DATE November 29, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rakesh Mankatala		NEXT INSPECTION DATE November 30, 2016
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher finals has 0 ppm Cl. Corrective Action(s): Ensure all dishes and utensils are sanitized manually. 3 compartment sink set up with 100 ppm Cl during the inspection. Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dough area handwash station lacks hot water. Corrective Action(s): Ensure hot water is available at the hand wash station. Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 7

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: - kitchen floor tiles require grouting. - some floor tiles and wall tiles missing - Areas around sinks require re caulking - walls in the kitchen area need FRP /China board - Some walls and walk in cooler require painting - cooking equipment walls need stainless steel panels where FRP cannot be installed Corrective Action(s): Ensure all above construction deficiencies are corrected. Install FRP or stainless steel where needed. paint the walls. re-caulk the areas around all sinks. Provide all missing floor and wall tiles. Re-grout the entire floor in the kitchen. 3 months. Violation Score: 5 209 - Food not protected from contamination [s. 12(a)] Observation: Scoops left in bulk food product. Corrective Action(s): Do not leave scoops in bulk food product. Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard to reach areas such as underneath and behind equipment require cleaning Corrective Action(s): Thoroughly clean all hard to reach areas. 2 weeks. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard and aluminum foil used to line shelves and tables Corrective Action(s): Do not line tables or shelves with any material. immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Dishwasher rinse cycle has 0 ppm Cl due to leak in the rinse sanitizer line. - some of the prep table bottom shelves are not in good working order - some broken bulk food containers found. Corrective Action(s): Repair the leak in the sanitizer line. Technician contacted during the inspection. - Replace or refinish all prep tables that require attention. - discard all broken bulk food bins. immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Handwash stations are not provided with wall mounted dispensers. Corrective Action(s): Provide all hand wash stations with wall mounted liquid soap and paper towel dispensers. 2 weeks Violation Score: 1 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Employees are preparing food in street clothes. Corrective Action(s): Provide uniforms for all employees preparing foods in the kitchen. 2 weeks Violation Score: 3

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

Comments

Routine Inspection - handwash station in the cooking area stocked with liquid soap and paper towels - All cooler ambient air temperature below 4 degree Celsius - freezer ambient air temperature below -18 degree Celsius - hot holding temperature above 60 degree Celsius - food safe trained staff available