INSPECTION REPORT Health Protection JCHW-AEXSWJ

PREMISES NAME Parmar Sweets & Restaurant Ltd		Tel: (604) 599-0553 Fax:
PREMISES ADDRESS 13647 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE October 21, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarbjit Singh		NEXT INSPECTION DATE October 24, 2016
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 = 40

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Facility was found to have a 20L pail of yogurt. Operator stated staff needed additional yogurt and added previous yogurt as a starter culture to milk. Operator normally purchases yogurt from Nanak Corrective Action(s): Under current legislation, unless a facility has a dairy licence, they are not permitted to make their own yogurt. Yogurt was discarded at the time of inspection. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 20L pail of butter sauce made 1.5 hours ago was at 80C. Operator stated the sauce would be cooled at room temperature and then placed into the walk-in cooler. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Food can be cooled from 60C to 20C using an ice wand, ice bath, or shallow containers (no more than 3 inches deep). Food in a 20L pail will not cool it in a manner which makes it safe to consume. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 compartment sink was not prepared with bleach at the time of inspection. Corrective Action(s): As discussed during the previous inspection, facility must have a bleach solution at 100ppm to 200ppm prepared at all times to operation to allow for proper sanitizing of equipment and utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Whole wheat dough was covered using a garbage bag 2) Naan was placed on a newspaper to absorb oil 3) Foods were stored in opened cans 4) Scoops were stored inside ingredient containers. 5) Onions were stored on the floor by the back door. Corrective Action(s): 1) Discontinue the use of using garbage bags to cover foods. Garbage bags are not food grade materials and can potentially contaminate foods. Dough was discarded at the time of inspection. 2) Do not use newspaper to soak oil. Newspaper is not a food grade material and can contaminate foods. Naan was discarded at the time of inspection. 3) Once canned foods are opened, foods must be transferred to food grade containers with proper covers. Food was transferred at the time of inspection. 4) Discontinue the practice of storing scoops inside dry ingredient containers - handles may potentially contaminate foods. Scoops were relocated at the time of inspection. 5) Discontinue the practice of storing foods on the floor to prevent potential contamination of foods. Onion were moved at the time of inspection. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant mould growth was found on all the shelving units in the prep cooler. Operator stated cooler is cleaned weekly. Old food debris was also found along the door seals. Corrective Action(s): Ensure cooler is cleaned and sanitized on a regular basis to maintain equipment in a sanitary condition and also to prevent mould from contaminating food. Correction date: Oct 24, 2016 Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Neither of the 3 staff members on-site had FoodSafe level 1 or equivalent. The owners confirmed neither of the staff have their FoodSafe Level 1. This is a continuing deficiency. Corrective Action(s): In the absence of the operator, at least 1 person must have FoodSafe Level 1 or equivalent on-site at all times. When the individual with FoodSafe Level 1 or equivalent leaves the premise, another individual with FoodSafe Level 1 or equivalent must replace them or facility must not be in operation. Operator with FoodSafe Level 1 arrived on-site at the time of inspection. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Both chest freezers were at -15C. -Handwash station was supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle was tested at 200ppm and labelled. -Raw meat was found stored below ready-to-eat foods. -Food items were generally covered in the walk-in cool (a few items were uncovered). -Display food items in the front area were protected from potential customer contamination. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AEXSWJ
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: -Becel Margarine: 0.1 g trans fat / 7 g total fat = less than 2% trans fat -Bungee: 0.7 g trans fat / 100 g trans fat -Other food items met the trans fat requirements.
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