INSPECTION REPORT Health Protection ALUI-AVKT5C

PREMISES NAME Golden Sweets & Restaurant		Tel: (604) 723-6580 Fax:
PREMISES ADDRESS 113 - 6377 168th St Surrey, BC V3S 3T6		INSPECTION DATE February 1, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nirmal Taggar		NEXT INSPECTION DATE February 05, 2018
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water solution in bucket was at >200 ppm chlorine concentration (too strong), test strip was bleached out. Corrective Action(s): Dillute solution so that it is at 100 ppm chlorine residual (1/2 tsp bleach per 1 liter of water). Ensure to keep the sanitizer close to the prep tables where the staff are preparing foods. Have more than one bucket of sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Container of Raw chicken in sliding glass door cooler was stored above vegetables, other food items. 2) Container of Raw pork bones in upright freezer was stored above sweets (that were covered). Corrective Action(s): move ALL raw meats to the bottom of your coolers and freezers. They should always be placed below any sweets, vegetables, ready to eat foods, etc. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No temperature logs available for coolers Corrective Action(s): Take temperature logs for all your coolers/freezers. This will verify whether each unit is working properly (Ie. show that coolers are <4 deg C, and freezers are <-18 deg C) Correct by: Immediately Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sweets display cooler (left side) was at 10 deg C at time of inspection. Corrective Action(s): Potentially hazardous foods (rasgullas, gulab jemens) moved to working cooler. Either service or adjust cooler so that it can maintain internal temperature of <4 deg C. Correct by: immediately 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 Other than sweets cooler mentioned above, all other temperatures satisfactory: -Walk in cooler: 2.3 deg C -Prep cooler : 3 deg C , ensure that inserts in top part are not filled completely. Keep the lid closed when not in use -Sliding Glass door cooler: 2 deg C -Upright glass door freezer: -19 deg C -Hot holding unit for samosas at 71 deg C -Ensure to cool potatoes from 60 deg C --> 20 deg C in 2 hours , and 20 deg C --> 4 deg C in four hours Chemical dishwasher achieved 50 ppm chlorine residual on rinse cycle No pests at time of inspection General sanitation was satisfactory at time of inspection (floors, walls, equipment) Owner was on site at time of inspection and is FoodSafe certified. FoodSafe certificate is posted on wall and expires in 2020.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AVKT5C
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: 0.25 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