INSPECTION REPORT Health Protection 250257

PREMISES NAME Mughal Garden Sweets & Restaurant		Tel: (604) 592-2223 Fax:
PREMISES ADDRESS 103 - 12788 76A Ave Surrey, BC V3W 1S9		INSPECTION DATE July 15, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jagjit S. Hans		NEXT INSPECTION DATE July 22, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Cut up vegetables and yogurt sauce found in sandwich cooler and measured at 10C internal temperature. The foods were stored there at 1pm. Health rationale: Potentially hazardous foods stored above 4C for more than 4 hours are at risk of exponential bacterial growth and/or toxin production which can cause food borne illness. Corrective action: All potentially hazardous foods were moved to walk-in cooler until the cooler can maintain 4C or lower. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: No surface sanitizer available for food contact surfaces. Operator mentioned they are using wiping cloths with water throughout the day to wipe down counters. Health rationale: Without adequate food contact surface sanitizer, bacterial growth can occur on surfaces and contaminate foods which can cause foodborne illness. Corrective action: Operator was educated about how to prepare bleach solution of 100ppm by mixing 1tsp of bleach with 1L of water. Bleach solution was prepared in a spray bottle and labelled during inspection. All food contact surfaces were sanitized with solution during inspection. Ensure fresh bleach solution is prepared often to ensure it is at adequate concentration to kill potential pathogens. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observation: Handsinks in kitchen area (x2) not supplied with paper towel and/or any other single use drying method. Health rationale: Without adequate hand drying methods, food handlers may not properly wash and dry their hands which can potentially cause contamination to foods and foodborne illness. Corrective action: Both handsinks were supplied with paper towel during inspection by the operator. Ensure paper towel, hot and cold water to ensure foodhandlers are practicing proper handwashing techniques. Corrective Action(s):

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observations: 1) Thawed fish in a container placed directly under 2-compartment sink on the floor. 2) Food in sandwich cooler #2 on prep line found uncovered. 3) 2 bags of onions found directly placed on the floor near back door. Health rationale: Food placed directly on the floor or left uncovered is at risk of potential contamination which can cause foodborne illness. Corrective actions: 1) Thawed fish was placed on the counter. 2) food in sandwich cooler was covered with plastic wrap. 3) Bags of onions were moved to wire racks at least 6 inches off the floor. Ensure all foods are protected from potential contamination by keeping foods covered and at least 6 inches off the floor with food grade material. Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Fried vegetable pakoras were taken out of the freezer and left at room temperature to thaw. Operator mentioned they had been out for 20 minutes and needed them for an order at 4pm. Health rationale: Thawing foods at room temperature may introduce time-temperature abuse to potentially hazardous foods which can cause foodborne illness. Corrective action: Fried vegetable pakoras were placed in a bag and thawed in cold water bath. Operator was educated to change water in bath every 30 minutes and to place food back in cooler once thawed to prevent time-temperature abuse and foodborne illness. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observation: Food debris build up observed in kitchen (behind and around cooking units, door handles, floors). Health rationale: Food premises not kept in sanitary condition can attract potential pests. Corrective action: Ensure all hard to reach areas (behind and around cooking units, all cooler door handles and floors) are deep cleaned to remove food debris build up. Use degreaser to remove grease build up on all high touch surfaces and floors. Maintain premises in a general sanitary condition to prevent food contamination and attraction of potential pests. Date to be corrected by: 07/22/2021 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Observation: Foods measured at 10C in sandwich cooler #1. Health rationale: cold storage units not able to maintain adequate temperature of 4C or lower can cause potential microbial growth and/or toxin production in potentially hazardous foods. Corrective action: Cooler was set to a lower temperature during inspection. Cooler was able to maintain 4C or lower. Ensure temperatures of coolers are monitored regularly and they are able to maintain 4C or 1 over to prevent foodborne illness. Corrective Action(s): Violation Score: 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Observation ;Operator has expired Foodsafe Level 1 training (completed before July 29, 2013). No other employee has adequate Foodsafe Level 1 training or equivalent. Health rationale: Employees without Foodsafe training may not be aware of safe food handling techniques to prevent contamination and/or food borne illness. Corrective action: Ensure at least one employee on premises has foodsafe training at all times. Foodsafe Level 1 training can be completed online. Foodsafe Level 1 training will ensure foods are handled, prepared and served to the public in a safe manner which prevents foodborne illness. Corrective Action(s): Violation Score:

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

Comments

Observed during inspection: 1) Temperatures: -Sandwich cooler #2 at cook line measured at 4C (top and bottom). -Walk-in freezer at -18C -Walk-in cooler at 4C -Display cooler for sweets at front service at 4C. -Ice cream freezer at -18C -Beverage cooler at 0C 2) Sanitation: -Chemical dishwasher dispensed 100ppm chlorine concentration at plate surface. -2-compartment sink available with drain plugs. -Equipment stored in a sanitary manner. 3) Storage: -Dry storage adequately covered. -Ready to eat foods separate from raw foods. 4) Pest control: -No signs of pests during time of inspection. -Pest control company contracted and conducts monthly checks. 5) Admin: -Operating permit visible during time of inspection.