INSPECTION REPORT Health Protection AHEN-BKZTGV

PREMISES NAME Bharat Sweets & Restaurant		Tel: (999) 583-0220 Fax:
PREMISES ADDRESS 15166 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE January 20, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jeet Singh		NEXT INSPECTION DATE January 21, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) Handsink near the back kitchen area was blocked and difficult to use for handwashing since it had an empty food container inside it, a container containing utensils next to it, and an empty carton stored in front of it. There was no liquid soap in the dispenser at this handsink. 2) Handsink in the front service area initially lacked hot and cold running water. After turning on the valves, it was supplied with hot and cold running water however lacked adequate drainage into a sanitary sewer system. Operator stated that a plumber assessed it this morning and is arriving on-site in 1 hour again to replace a pump. A bucket was placed below the handsink. Corrective Action(s): 1) Staff member unblocked the handsank and placed the empty container and preparation utensils into the 3-compartment sink for ware-washing. Operator replenished the liquid soap in the dispenser at this handsink. [Corrected]. Do not block handsinks and make sure they are kept supplied with liquid soap, hot and cold running water, and paper towels. 2) Repair the handsink in the front service area so that it can drain properly into a sanitary sewage system; Correct today. Contact Environmental Health Officer of Fraser Health for a follow up inspection once the plumber has made the necessary repairs to the handsink in the front service area. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several dry food ingredients stored on the lower shelf on the prep. table were uncovered. Corrective Action(s): Make sure all dry ingredients are kept covered between use. Operator had staff cover the dry ingredients in storage containers with lids. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Upright freezer had its' original plastic wrap over it which was collecting debris and was not clean. Inside lower shelf had food debris present. Corrective Action(s): Remove plastic wrap from the upright freezer and sanitize the outside surface with 100 ppm chlorine sanitizer; Correct today. Also clean the inside of the upright freezer surface to remove the food debris; Correct today. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Cleaning detergents were stored on the same shelf and floor next to the shelf containing prepackaged dry flour. This is a repeat violation. Corrective Action(s): Cleaning detergents were re-located to the cabinets in the staff washroom. Make sure all cleaning chemicals and sanitizers are stored separately from food storage. Review proper storage procedures for chemicals and similar agents with all staff members and monitor their storage practices during deliveries and regular operations to prevent this issue from occurring again. Violation Score: 3

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

Comments

Permit to operate was posted. Operator with a valid FOODSAFE Level 1 certificate (valid until December 9, 2023) was present on shift. Handsink in the washroom was supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C. Upright one-door freezer and chest freezer were at or below -18 degrees C. Refrigeration units were equipped with thermometers. No hot-holding is conducted on-site. No signs of recent pest activity were present at the time of inspection. 100 ppm chlorine sanitizer was available in a container in the front service area, back food prep. area, and third compartment of 3-compartment sink. Stand mixer was in a clean condition. Note: Re-organize the dry storage shelving units to re-locate the packaged dry ingredients at least 6 inches off the floor.