INSPECTION REPORT Health Protection ALUI-BGCR5H

PREMISES NAME Golden Sweets & Restaurant		Tel: (604) 723-6580 Fax:
PREMISES ADDRESS 113 - 6377 168th St Surrey, BC V3S 3T6		INSPECTION DATE September 25, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nirmal Taggar		NEXT INSPECTION DATE 5 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some water pooling at the bottom of the prep cooler. This can lead to unsanitary conditions. Also some food debris behind the stove along the wall panels. Corrective Action(s): Clean above mentioned areas thoroughly. Correct by: Today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): At time of inspection, operator was out for delivery and no one on site has FOODSAFE. Corrective Action(s): Operator returned on site during inspection. However, as discussed, you will need to get your staff FOODSAFE certified so that there is always at least one person on site with valid FOODSAFE. Operator to have one of the staff take the course. Please send copy of completed certificate to your district EHO. Violation Score: 1

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

Comments

Routine inspection conducted: Handsink in front sweets area and in kitchen equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler: 3.1 deg C -Prep cooler (recently repaired) at 2.9 deg C -Sliding Glass door cooler: 3.1 deg C -Upright glass door freezer: -15 deg C -Chest freezer at -19 deg C -Sweets display cooler initially at 7 deg C but by end of inspection, achieved 3.9 deg C -Hot holding unit for samosas at 71 deg C Low temperature dishwasher achieved 50 ppm chlorine residual on rinse cycle at dish level No signs of pests at time of inspection -Bleach water rag bucket at 100 ppm chlorine residual