INSPECTION REPORT Health Protection CPAK-BJ5TB3

PREMISES NAME Sachdeva Sweets & Restaurant		Tel: (604) 591-6788 Fax:
PREMISES ADDRESS 118 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE November 21, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 22, 2019
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 = 60

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Dirty knives observed from the knife holder. Taken to the dishwashing area by staff at this time. 2) No sanitizer prepared for today. Prep surfaces have not been sanitized since opened. Staff was advised to have all food prep surfaces sanitized using the freshly prepared solution at this time. Corrective Action(s): Do not store dirty/used knives in this holder. Only keep sanitized knives in this holder for later use. Ensure to have all food prep surfaces sanitized PRIOR to initiating any food prep in the morning, every 2 hours, and after each possible contamination during operation. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No sanitizer available for prep surfaces. 200ppm chlorine solution was prepared in a bucket at this time. 2) Low temperature dishwasher had less than minimum required level of chlorine measured at plate level after final rinse. Technician was contacted at this time. Corrective Action(s): 1) Ensure to have the sanitizer solution prepared EVERY morning and have all prep surfaces sanitized prior to initiating any food prep in the morning, not only during and after the operation. 2) Notify the health inspector once the dishwasher is repaired. In the meantime, ensure to use take out containers ONLY, as agreed at this time. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff was using the handwashing station to wash dirty dishes and rags, as garbage bin/mop bucket were placed right in front of the 2 compartment sink, preventing access. Removed at this time. Corrective Action(s): Ensure the handwashing station is used for handwashing purposes ONLY. Do not store any items in this sink. Do not wash dishes/utensils or rags in this sink as discussed at this time. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Two bowls of raw meat placed on floor inside of the walk-in cooler. 2) Open can of food (i.e. mango syrup) observed in the prep cooler at front. Corrective Action(s): Ensure all foods are stored at least 6inch off the floor. All can food must be transferred to food grade containers once opened to prevent chemical leaching into food. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Stand up freezer at front requires a defrost. Unit was operating at -14'C. Corrective Action(s): Ensure to have the unit defrosted so that it operates at -18'C or below. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Few rodent droppings were observed in the corner by the back entrance door and on under counter shelf in the prep area. Corrective Action(s): Ensure to have all droppings removed. Do this EVERY morning and treat the areas with 1000ppm chlorine (1:50:). Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris, grease build up and dust observed from the following areas : - floors underneath and behind cooking equipment - sides of cooking equipment - surface underneath prep cooler handles - surface of under counter shelf - floors underneath 2 compartment sink and prep coolers Reorganization and cleaning required for the prep counter in the middle - across from the prep cooler. Corrective Action(s): Ensure to have all the above areas cleaned. Scrub the sides of the cooking equipment. Reorganize the mentioned area. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Low temperature dishwasher not dispensing enough sanitizer for final rinse. Priming tube did not help the situation. Sanitizer bucket checked. Technician was contacted at this time. 2) Seal around the 2 compartment sink requires a reseal. Corrective Action(s): 1) Ensure to have the dishwasher repaired and contact the health inspector to notify. 2) Ensure to reseal the area as discussed at this time. Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezer operating at required temperature of -18'C, except mentioned above. -Hot-holding units operating above 60'C. -Front servery satisfactory. Washroom handsinks satisfactory. -Professional pest control company contracted for monthly visits. Recent report checked. General maintenance and sanitation level of the facility require a major improvement. Refer to above. Follow-up inspection to be conducted on Friday, November 22, 2019. Please contact the health inspector for any questions or concerns.