INSPECTION REPORT Health Protection CPAK-BDPSBM

PREMISES NAME Lahori Sweets & Restaurant		Tel: (604) 593-6733 Fax: (604) 593-6722
PREMISES ADDRESS 109 - 12877 80 Ave Surrey, BC V3W 0H7		INSPECTION DATE July 2, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zarar Butt		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher achieved 0ppm chlorine at plate level after final rinse. It was observed that the sanitizer tube was not fully in the solution. The tube position was adjusted, tube was primed and the minimum level of 50ppm chlorine was achieved after final rinse. Corrective Action(s): Ensure to check the sanitizer level on a daily basis. All dishware washed from yesterday will be rewashed through the dishwasher at this time. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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; Freezers operating at/below required temperature of -18'C. -Hot-holding operating >60'C. Thermometers available in each for temperature monitoring. Buffet table used only on Weekends. -General food storage practice good throughout. All contained in and covered with food grade containers. -200ppm chlorine solution available in buckets to hold wiping cloths throughout. -Ventilation hood canopy serviced and maintained. Self cleaning also done on weekly basis. -No evidence of pest activity observed at this time. -Washroom handsinks satisfactory. NOTE: Large pot of chicken curry left at room temperature for cooling. Food was still >60'C at this time. Operator is to divide the curry into smaller portion and store in walk-in cooler for further cooling within the next hour. Ensure to monitor the temperature using a probe thermometer. NOTE: Newspapers used to line prep table removed at this time. NOTE: Ensure yogurt/dairy products are placed back in cooler immediately after use. Do not leave them on counter. General sanitation level of the facility satisfactory, but could be improved by cleaning hard to reach areas on a more regular basis - inside coolers. Please contact the health inspector for any questions or concerns. Due to printer issue, This report will be hand delivered before/on Thursday, July 4.