INSPECTION REPORT Health Protection CPAK-BDYRPK

PREMISES NAME H Anmol Sweet & Restaurant		Tel: (604) 507-9898 Fax: (778) 593-7358
PREMISES ADDRESS 108 - 8363 128th St Surrey, BC V3W 4G1		INSPECTION DATE July 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjit Sahota		NEXT INSPECTION DATE 4 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Fried samosas placed directly in cardboard boxes. 2) Few uncovered foods observed from the walk-in cooler. 3) Garlics placed right by the handwash sink in kitchen. Corrective Action(s): Ensure all foods are stored in food grade containers, properly covered to protect from contamination at all times. Do not place foods too close to the sinks. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Exposed floors observed under the dishwashing sinks. Corrective Action(s): Ensure to have the floors redone so that the surface is smooth, non-porous and easily cleanable. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer was available for the front display cooler. Corrective Action(s): Ensure to obtain a thermometer for this unit. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezer operating below required temperature of -18'C. -200ppm chlorine solution available in a bucket to hold wiping cloths. -Low temperature dishwasher achieved >50ppm chlorine solution at the plate level after final rinse. -Ventilation canopy hood serviced and maintained. Next service scheduled for December 2019. -No evidence of pest activity observed. -Washroom handsink satisfactory. NOTE: Side dishes stored in small amount at room temperature for lunch hours only. Operator had advised these are to be used within 1 hour only. OK. Any left over items after 2 hours must be discarded. NOTE: Ensure all cooked foods are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Do not place cooked foods at room temperature for more than 2 hours for cooling. General sanitation of the facility satisfactory, but could be improved by cleaning hard to reach areas (i.e. underneath and behind large cooking equipment) on a more regular basis and decluttering/reorganizing the back prep area. Improvement in sanitation level required for the next routine inspection. Please contact the health inspector for any questions or concerns.