INSPECTION REPORT Health Protection JCHW-B7DS25

PREMISES NAME Saini Sweets & Restaurant		Tel: (778) 518-9622 Fax:
PREMISES ADDRESS 104 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE December 12, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Ranjit Singh Saini		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer. Operator states sanitizer pail was changed at end of work yesterday night and one tray of utensils has been washed today. Corrective Action(s): Chemical dishwasher must be able to supply 50ppm chlorine sanitizer to properly sanitize equipment and utensils. Dishwasher was primed and tested at 50ppm. Tray of utensils washed today was rewashed and sanitized. Each time sanitizer pail is changed, test dishwasher chlorine concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Strainer of shredded carrots was in the mop sink basin. Corrective Action(s): Mop sink is only used to discard dirty water. Do not store food items in the mop sink. Stainer of carrots was removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Kitchen prep cooler was at 5C to 6C. Corrective Action(s): Ensure cooler is maintained at or below 4C to prevent growth of pathogens and or formation of toxins. Cooler was adjusted to 4C at the time of inspection. Violation Score: 3

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

Comments

Walk-in cooler was at 4C. -Front display cooler was at 4C. -Upright cooler was at 4C. -Walk-in freezer was at -18C. -Chest freezer was at -20C (remove cardboard and styrofoam from base of new chest freezer). -Ice wand available for cooling hot potentially hazardous sauces. Sauces in the walk-in cooler were probed at or below 4C. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle properly labelled and tested at 100ppm. -Potato press sanitation satisfactory. Small amounts of debris were found on the blade. Addition soaking or scrubbing may be required to removed debris. -Foods properly stored off the floor and covered. Raw meats stored below ready-to-eat foods. -Food items on top of display cooler covered in plastic wrap. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Operator FoodSafe Level 1 valid until Dec 04, 2020. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B7DS25
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: Facility does not use margarine Vegetable shortening had 0.7g trans fat / 100g total fat Oil is trans fat free
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