INSPECTION REPORT Health Protection DSOG-AVAUMT

PREMISES NAME Golden Samosa Bakery		Tel: (604) 594-9696 Fax:
PREMISES ADDRESS 111 - 12025 Nordel Way Surrey, BC V3W 1P9		INSPECTION DATE January 23, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Babli Dalbir Gill		NEXT INSPECTION DATE January 24, 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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) The sanitizer at the three compartment sink was measured at <50ppm chlorine solution at <45C to manually wash dishes at the time of the inspection. The operator prepared new chlorine sanitizer at 100ppm chlorine. 2) Food debris build up on the potato cutter plate. Corrective Action(s): 1) The sanitizer must be at min 100ppm chlorine at 45C to properly sanitize equipment, utensils, and other food contact surfaces. 2) Wash and sanitize the plate. Ensure that the plate is properly washed and cleaned. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): There was no constant supply of hot water at all handwashing stations and three compartment sink at the time of the inspection. This is a repeat violation from inspection reports# YTAN-APNPRY and ABRR-AJNSUW. The operator stated that she is aware of the situation as they do most of the dishwashing using hot water in the morning. The hot water tank may not be sufficient in size to supply adequate hot water throughout the day. Hot water supply at min 38C must be supplied at all times to properly wash hands and wash and sanitize equipment, utensils, and other food contact surfaces. Corrective Action(s): There was hot water at the end of the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Multiple buckets of sauces stored directly on the floor inside the walk in cooler. 2) Multiple food items (ie trays of samosas) stored uncovered inside the walk in cooler. Corrective Action(s): 1) Store all food items at min 6inches (15cm) off the floor to protect from contamination, pest contamination and to easily wash the floors inside the walk in cooler. 2) Cover all food items inside the walk in cooler with proper lids or plastic wraps. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is good. - Handwashing station stocked with soap, and paper towels. Ensure to provide wastebin near the handwashing station. - All coolers (walk in, upright) at < or = to 4C. - All chest freezers at -18C. - Daily temperature logs were not available. The operator does not maintain daily temperature logs. You must begin daily temperature logs for all coolers and freezers. - Three compartment sink available for manual dishwashing. Chlorine sanitizer available at with drain plug to fill the sanitizing compartment of the sink. Please follow the proper manual dishwashing procedures. - Surface sanitizer available in labeled spray bottles at 100ppm chlorine solution. Ensure to provide surface sanitizer at each station (ie serving area, main prep area) and use clean wiping cloths. - Obtain chlorine test strips to monitor the sanitizer concentration. - Dry storage area has sufficient cabinet space and wire racks. Pest proof containers for dry food storage available. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection.