INSPECTION REPORT Health Protection TGIL-CANSCS

PREMISES NAME Mughal Garden Sweets & Restaurant		Tel: (604) 592-2223 Fax:
PREMISES ADDRESS 103 - 12788 76A Ave Surrey, BC V3W 1S9		INSPECTION DATE January 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jagjit S. Hans		NEXT INSPECTION DATE January 18, 2022
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: - One staff was observed using cloth towel for wiping wet hands after handwashing. - Another staff was observed carrying dry cloth towel in his pocket and use it for wiping hands. Corrective Action(s): DO NOT USE cloth towels for wiping hands as it can harbour bacteria over time which can contaminate hands. Handling food with dirty hands would further lead to food contamination. Ensure that the staff follows proper handwashing steps and use single-use paper towels for wiping wet hands. TO BE CORRECTED BY - Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen raw fish was kept at room temperature for thawing. The internal temperature of fish was measured at -1C. Corrective Action(s): Ensure that the frozen potentially hazardous food is thawed in a manner that would prevent risk of bacterial growth. Follow one of the methods provided below: - under refrigeration at 4°C (40°F) or less; - completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water; Frozen raw fish was stored in walk-in cooler at the time of inspection. Violation Score: 1

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

Comments

Follow-up inspection conducted to routine inspection (report #TGIL-C9QUTX) and the following observations were made: - Bleach solution was used for sanitizing the food contact surfaces. The concentration of bleach in sanitizer spray bottle was measured at 200ppm. - Food products stored in prep cooler and walk-in cooler were properly covered. - All food items were stored 6" off the floor. - Handwash stations had adequate supply of hot and cold running water, liquid soap and single use paper towels. - Improvement noted in terms of sanitary condition of the facility. However, regular cleaning of the facility is required to prevent any build up of food debris/dirt.