INSPECTION REPORT Health Protection ALUI-ASQRGF

PREMISES NAME Original Bhaia Sweet Shop		Tel: (604) 572-0403 Fax: (604) 572-0253
PREMISES ADDRESS 124 - 15299 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE November 2, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Davinder Mudhar		NEXT INSPECTION DATE November 03, 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 = 18

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No hot water at any sinks at time of inspection (checked two handsinks in kitchen, and the 3 compartment sink). Water temperature was only 25 deg C and needs to be minimum 38 deg C as per Canada's Food Code (2016). Corrective Action(s): Plumber was called to premises during inspection. Hot water was restored to all sinks. Temperature achieved 44 deg C after repair. Follow up to be conducted to verify that hot water is still running at all times. Ensure that staff are checking that there is hot water at the beginning of each shift before starting any food prep. Hot water is a critical element of proper handwashing and sanitation. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sweets display Cooler closest to entrance at 9 deg C.Must be at <4 deg C. Corrective Action(s): Repair, adjust, or replace cooler so that it maintains temperature of <4 deg C. No PHFs stored inside at time of inspection. All sweets with fillings (all sweets that require refrigeration) were moved to the middle cooler). Operator mentioned that this cooler is not used for any PHFs. If you wish to use this cooler just as a display for sweets that don't require refrigeration, it will need to be updated in your food safety plan and written out so that staff are aware that the cooler is a non-functional cooler only meant for sweets that do NOT require refrigeration. Correct by: Immediately Violation Score: 3

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

Comments

Liquid soap and paper towels available at sinks. All coolers (except the above mentioned cooler) temperatures satisfactory: - Other display cooler in front are (middle cooler): 3.9 deg C -Walk in cooler: 2.9 deg C -Prep cooler across cooking line: 4 deg C (Ensure that foods in inserts are not filled to the top and used within 2 hours) -Large multi-door freezer by cooking line at -19 deg C -All freezers in upstairs area at <-18 deg C -Bleach available at 3 compartment sink to sanitize -Bleach sanitizer in rag bucket at 100 ppm chlorine residual General sanitation ok (improvement from last inspection), but continue to clean thoroughly underneath the cooking line -Remove old items not in use (old mixers, meat slicer, etc) to organize the kitchen better

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-ASQRGF
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: 0.08 hour Specific comments:
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