INSPECTION REPORT Health Protection ALUI-ANXRFP

PREMISES NAME Golden Sweets & Restaurant		Tel: (604) 723-6580 Fax:
PREMISES ADDRESS 113 - 6377 168th St Surrey, BC V3S 3T6		INSPECTION DATE July 4, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nirmal Taggar		NEXT INSPECTION DATE July 07, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Plastic bucket of curry sauce was at 7.5 deg C (probe thermometer) inside prep cooler. Operator said it was moved to the prep cooler less than an hour ago from the walk in cooler. Corrective Action(s): Move the sauce back to the walk in cooler. Only bring out enough sauce to put in your prep cooler inserts to use within a 2 hour time period. All foods in your prep cooler must be kept at <4 deg C if they are being stored inside for longer than 2 hours. Do not fill your cooler inserts to the top with food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler maintaining internal temperature of 8 deg C at time of visit. Told operator that it must be at <4 deg C or else the foods stored inside will not be <4 deg C. Corrective Action(s): Repair/maintain cooler such that it is at <4 deg C internally. Get another thermometer (the one you currently have inside the cooler is off to the side and hard to access for staff. Put a thermometer right by the cooler doors so it is easy to read). Potentially hazardous foods inside cooler are to be used within 2 hours (all shallow inserts). Only other large item (bucket of curry) was moved to the walk in cooler. Violation Score: 3

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

Comments

Handsink equipped with liquid soap, paper towels, hot/cold running water Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle Spray bottle with bleach sanitizer at 100 ppm chlorine residual No pests at time of inspection General sanitation was satisfactory at time of inspection (floors, walls, equipment) Walk in cooler at 2.9 deg C Large upright glass door cooler at 2.3 deg C Freezers at <-18 deg C -No hot held foods at time of inspection -Gulab jemen food item stored in cooler

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-ANXRFP
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