INSPECTION REPORT Health Protection JCHW-AVZRLF

PREMISES NAME Parmar Sweets & Restaurant Ltd		Tel: (604) 599-0553 Fax:
PREMISES ADDRESS 13647 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sarbjit Singh		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 90

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: A tray of vegetable pakora made the previous night was stored at room temperature all night and was probed at 12C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C within 2 hours and from 20C to 4C within 4C to prevent the growth of pathogens and or the formation of toxins. Item was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No bleach sanitizer prepared on-site at the time of inspection. When advised to prepare a bleach sanitizing solution, staff mixed Comet with water to prepare sanitizing solution. Comet container states contact Poison Control in case of ingestion. 2) Potato press used to make samosa filling had significant amounts of from previous use (2 days prior) 3) Vegetable shredder used the previous night had carrot debris on it (dried) Corrective Action(s): 1) When in operation bleach at 100ppm to 200ppm must be prepared to properly sanitizer food contact surfaces. Sanitizers must be food grade. Comet and water was emptied and container was thoroughly washed out and refilled with 100ppm bleach. 2) Potato press must be cleaned and sanitized after each use to prevent potential cross contamination. Potato press was washed and sanitized at the time of inspection. 3) Vegetable grater must be cleaned and sanitized after each use to prevent potential cross contamination. Vegetable grater was washed and sanitized at the time of inspection. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1) Numerous used gloves were found in the kitchen. 2) Staff observed handling telephone followed by handling trays of food. Corrective Action(s): 1) single use gloves must be discarded after each use - not indented to be saved for use at a later time. Reusing gloves may result in cross contamination. 2) Staff must adhere to proper hand hygiene and properly wash hands prior to any contact with food or equipment/utensils. Violation Score: 25

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) 3 trays of dough, 1 tray of vegetable pakora, 1 tray of chicken pakora, 1 tray of fish pakora, and 1 bag of dough was stored in/covered with garbage bags. Food items were in direct contact with the garbage bags. 2) Tomato sauce was stored in an opened can in the prep cooler (can was starting to rust at the lip) Corrective Action(s): 1) Garbage bags are not considered food grade materials - may impart chemicals into the food. Items were discarded at the time of inspection. 2) Once canned foods are opened, they must be transferred to food grade materials with proper covers. Sauce was discarded at the time of inspection. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of frozen sauce was thawing at room temperature. Corrective Action(s): Frozen potentially hazardous foods must be thawed in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Sauce was moved into the cooler at the time of inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant amounts of oil was found accumulating under the cook line and prep cooler door seals had food debris. Corrective Action(s): Facility must be maintained in a clean and sanitary condition at all times to prevent potential pest infestation. Correction date: Today Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Fryer is leaking oil, resulting in oil accumulating under the fryer unit. 2) Light shield is missing in the kitchen over the cook line. Corrective Action(s): 1) Service/repair fryer unit and ensure it is maintained in good working order. Correction date: 2 weeks 2) Replace light shield to prevent potential broken glass contamination of foods. Correction date: 1 month 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): Staff member on-site did not have FoodSafe Level 1 or equivalent. This is a repeat violation for which a violation ticket has been issued in the past. Corrective Action(s): In the absence of the operator at least 1 FoodSafe Level 1 or equivalent person must be on-site at all times. Operator with valid 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 3C. -Prep cooler was at 4C (top and bottom). -Front display cooler was at 4C. -Chest freezers were at -12C and -13C. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -No signs of pests noted at the time of inspection. -Washroom clean and well supplied. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVZRLF
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: Foods 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