INSPECTION REPORT Health Protection JCHW-BNRS65

PREMISES NAME Bharat Parmar Sweet Shop & Restaurant		Tel: (778) 893 3505 Fax:
PREMISES ADDRESS 121B - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE April 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bharat Singh		NEXT INSPECTION DATE April 20, 2020
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail had less than 50ppm chlorine. Corrective Action(s): Bleach must be maintained at 100ppm to 200ppm to properly sanitizer food contact surfaces and common contact surfaces (especially during the COVID-19 pandemic). Bleach was prepared at 200ppm at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer on the dish surface during the final rinse cycle. 2) Potato press was found to have dried potato on the attachment. Corrective Action(s): 1) Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface to proper sanitize equipment, utensils, and dishware. Chemical dishwasher was primed at the time of inspection and was tested at 100ppm. Staff must check the chlorine sanitizer on a daily basis to verify proper chlorine concentrations. Equipment, dishware, and utensils were washed and sanitized at the time of inspection. 2) All equipment must be properly cleaned and sanitized after each use to prevent potential contamination of foods. Potato press was washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 7C (top and bottom) Corrective Action(s): Refrigeration units must be able to maintain 4C or less on a consistent basis. Service or adjust cooler immediately. Correction date: April 20, 2020 Violation Score: 3

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

Comments

-Walk-in cooler was at 3C -Front sweets cooler was undergoing a defrost cycle (5C). -Kitchen chest freezer was at -18C. -Under counter freezer was at -12C. -Customer area chest freezers were at -18C. -Back chest freezer was at -23C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices satisfactory at the time of inspection. Foods stored off the floor and covered. Raw meats stored at the lowest level. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FODOSAFE Level 1 valid until May 29, 2023. -Please contact the inspector if you have any questions or concerns -Operator signature not required at this time as a result of the COVID-19 Pandemic.