INSPECTION REPORT Health Protection AHEN-BMKRWA

PREMISES NAME Pardesi Sweets and Restaurant		Tel: (604) 591-1950 Fax:
PREMISES ADDRESS 107 - 13588 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE March 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Major Singh Johal		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Jalebi was observed on a tray that was uncovered on top of the sweets refrigeration cooler. A sneeze-guard was not in place. Corrective Action(s): Operator saran wrapped the jalebi and placed them into a display unit to protect them from contamination (e.g. customers coughing or sneezing onto the jalebi). Make sure food is stored and displayed in a manner to protect it from contamination. If you would like to store jalebi on top of the sweets display cooler, then install a sneeze-gaurd that is made of smooth, easy to clean, non-toxic, non-absorbant, and durable materials and provide the district E.H.O. a specification sheet for review and health approval prior to installing it. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): A large cloth towel was hanging by the dishwasher. Operator stated that they use the cloth towel to wipe their hands that have sugar on them before they wash their hands. Corrective Action(s): Operator was advised to remove the reusable large cloth towel since it is not single-use and may be subject to contamination over time. Operator voluntarily discarded the cloth towel. Ensure hands are washed at the handsink and then dried with single-use paper towels. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate level. 2-compartment sink was supplied with hot and cold running water. Prep. sink was operational. 100 ppm chlorine sanitizer was available in a container with wiping cloths in the kitchen area. 100 ppm chlorine sanitizer was available in a labelled spray bottle for the front service area. No signs of recent pest activity were present at the time of inspection. Walk-in-cooler was at 3.9 degrees C (at or below 4 degrees C). Prep. cooler was added across from the cooking line and it was at 1.9 degrees C. Upright cooler was at 3 degrees C. Sweets cooler was at 3.3 degrees C. Drinks cooler was for pop only and was at or below 4 degrees C. Both chest freezers were at or below -18 degrees C (at -25 degrees C and -18 degrees C). Curries probed inside the walk-in-cooler were at or below 4 degrees C. Raw meat was stored on the lower shelving units and separately from ready to eat food inside the walk-in-cooler. Refrigeration units were equipped with thermometers.