INSPECTION REPORT Health Protection JCHW-ARKPWU

PREMISES NAME Parmar Sweets & Restaurant Ltd		Tel: (604) 599-0553 Fax:
PREMISES ADDRESS 13647 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE September 26, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sarbjit Singh		NEXT INSPECTION DATE October 17, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Utensils were stored between two pieces of wood on a shelving unit. Corrective Action(s): Discontinue practices of storing utensils in the manner. Area between shelving units cannot be cleaned and sanitized on a regular basis. Utensils were removed for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Can of opened tomato sauce was stored in the prep cooler. Tomato sauce on the edge of the can became dark red/black. This is a continuing deficiency. 2) Raw fish was stored above a container of cheese. Corrective Action(s): 1) Once canned items are opened, the contents must be transferred to food grade containers with proper covers to prevent potential contamination of foods. Can of tomato sauce was discarded at the time of inspection. 2) Raw foods must be stored below ready-to-eat foods to prevent potential contamination of foods. Raw fish was relocated at the time of inspection. 2) Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Oil was found pooling under the cook line due to a break in a line from the cook line to the washroom. 2) Containers in the walk-in cooler were found to have pink and black discolouration on them. Corrective Action(s): 1) Remove oil from cook line and clean cook line. Facility must be maintained in a clean and sanitary condition at all times. 2) Clean and sanitize containers in the walk-in cooler. Ensure all containers are maintained an a clean and sanitary condition. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Pipe leading from the cook line to the washroom is broken/severed, allowing for oil to spill along the cook line. 2) Light shield is missing from the light fixture over the cook area. 3) Laminate flooring under the cook line is peeling and requires repairs. 4) Handwash sink is leaking water. Corrective Action(s): 1) Have pipe line serviced and ensure it is in good working order. 2) Replace shatter shield in the kitchen. All light fixtures must have shatter resistant shields to prevent glass from potentially contaminating surfaces. 3) Laminate flooring will need to be replaced. All surfaces must be smooth, non-absorbent, and easily cleanable. 4) Service handwash station and repair leaking water. Violation Score: 9

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 3C (top and bottom). -Sweets cooler was adjusted to 4C at the time of inspection (initially at 6C). -Chest freezers were both less than -18C. -Operator has a cooling wand on-site. Sauces were probed at less than 4C in the walk-in cooler. -2-compartment sink prepared with 100ppm bleach sanitizer. -Spray bottle properly labelled and tested at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sweets in the front customer area protected from potential contamination. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.