INSPECTION REPORT Health Protection MTRG-ANTQBJ

PREMISES NAME Basant Sweet		Tel: (604) 595-3535 Fax:
PREMISES ADDRESS 402 - 8148 128th St Surrey, BC V3W 1R1		INSPECTION DATE June 30, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sarbjeet Sidhu		NEXT INSPECTION DATE July 05, 2017
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 = 21

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): During time of inspection, cardboard tray of cut up cauliflower was found to have mould growth. Cauliflower spoiled and deemed to be unfit for human consumption Corrective Action(s): During time of inspection, staff discarded this product into garbage Ensure that all food products are checked before use and that no spoiled products or contaminated products are used in food preparation. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: During time of inspection, the following observations were made: 1) Dough mixer had sweet batter build-up of dough hook 2) Sweet mixer located in dry goods storage area had sweet build up located within equipment 3) Ice machine observed to have slight mildew build-up on plastic compartment Corrective Action(s): 1 & 2) Ensure that all equipment is cleaned after use and maintained in sanitary condition Ensure to remove build up and keep all equipment free of dust, grease and food debris Correction date: immediately 3) Ensure to wipe down and sanitize the inside of the ice machine to prevent mould/mildew growth Correction date: 3 days Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: During time of inspection, dough mixer was observed to blocking the handwashing sink by the walk in cooler, making it difficult to access Corrective Action(s): Ensure that dough mixer is moved Ensure that ALL handwashing sinks are easy to access at ALL times Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: During time of inspection, the following observations were made: 1) Ice scoop located within ice-machine 2) Various plates and plastic bowls were located in sweets and sauces Corrective Action(s): 1) Ensure that ice scoop is not placed in ice machine, scoop may contaminate ice (which is considered a food product) Always keep ice scoop outside the machine in a clean food grade container 2) Ensure that plastic bowls and plates are NOT used and left inside food product. Ensure that proper scoops are used and that handles are not stored in the food product. Correction date: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: During time of inspection, the following observations were made: 1) the upstairs storage areas was cluttered and hard to access 2) Some walls located beside prep cooler had slight food debris spillage/ build up Corrective Action(s): 1) Ensure that the upstairs storage area is organized and de-cluttered and kept in sanitary condition - This will ensure that pest monitoring can be done 2) Ensure that any walls/ surfaces/ stairs/ floors will food debris spillage/ debris is cleaned and maintained on a frequent basis Ensure any affected areas are cleaned and maintained Correction date: 1 week Violation Score: 3

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

Comments

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirments: * Prep/line cooler at 4C * Walk in cooler at 4C * Stand up freezer at -18C * Sweets display cooler at 7C * Hot holding unit maintain food temperatures of >60C - QUAT sanitizer solution at dispenser at 200ppm - QUAT sanitizer solution available in buckets throughout facility, cloths located within - High temperature dishwasher available, adequate sanitization temperature reached via hot water (74.3) - No signs of pest activity detected during time of inspection - Commercial fume hood maintained in good sanitary condition during time of inspection - Most foods kept covered to protect from contamination, continue to cover all foods - All food/ equipment kept at least 6" off the floor - Hair nets (restraints) used by employees NOTE: During time of inspection, seven 5 gallon containers of milk product (e.g. milk/yogurt) was found outside in garbage area. Staff informed Environmental Health Officer that all that product was to be discarded, as the quality of the product was no longer good for food service (i.e., milk has soured). During time of inspection, Environmental Health Officer added sanitizer solution to all seven 5-gallon containers to further ensure that the product will be discarded and not used for human consumption.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-ANTQBJ
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: Tasty Fry Zero: 0% TF BUNGE Vegetable Ghee: 0.7% BUNGE Liquid Fry shortening: 24.3% Note: Staff informed that this shortening was ordered by mistake and will be returned. ENSURE NO HYDROGENATED FATS are >5% Trans Fat.
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