INSPECTION REPORT Health Protection JMAA-BJDU4L

PREMISES NAME Anand Pizza and Sweet Shop		Tel: (604) 866-9200 Fax:
PREMISES ADDRESS 102 104 - 13245 72nd Ave Surrey, BC V3W 2N4		INSPECTION DATE November 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shamsher Sandhu		NEXT INSPECTION DATE December 02, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gulab jamun and rasgulla stored at 7C inside the display cooler. Cooler unit did not reach below 6C throughout the inspection. Corrective Action(s): Gulab jamun and rasgulla placed inside the walk-in cooler. Do not use this cooler for potentially hazardous food products unless it can consistently maintain 4C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At beginning of inspection, no sanitizer was available on-site yet food processing was still occurring. Food contact surfaces, including prep table cutting boards and stainless steel tables, were not cleaned and sanitized after use. Corrective Action(s): Sanitizing pail comprised of 200 ppm chlorine residual (1 teaspoon bleach per litre of water) was made. Rag was placed inside the pail and used to wipe down food contact surfaces at time of inspection. You must CLEAN and SANITIZE food contact surfaces PRIOR to commencing work. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Garbage bag used to cover dough for chat papri. Corrective Action(s): Do not use garbage bags to directly cover food products. Garbage bags have odor-suppression chemicals that may leach into food. Garbage bag was immediately replaced with food-grade saran wrap. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Display cooler hovers between 6-8C. Corrective Action(s): Adjust the display cooler so that it regularly maintains 4C or less. Use an accurate thermometer to measure the temperature inside the cooler. Date to be corrected by: December 2, 2019 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator was not on-site at time of inspection. No one else had FoodSafe 1. Corrective Action(s): Operator arrived at time of inspection. Two staff members will be taking FoodSafe 1 so that they can supervise the kitchen in the absence of the operator. Email invoices to the Environmental Health Officer. Date to be corrected by: December 31, 2019 (for both staff members to be FoodSafe 1 certified) Violation Score: 1

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

Comments

Routine inspection conducted of pizza / sweet shop. The following observations were noted at time of inspection: 1. Temperatures - Walk-in cooler at 2C - Prep cooler at 3-4C (bottom) and 4C (top) - Chest freezer at -18C or below - Stand-up freezer at back-of-house (storage area) at -19C - Temperature logs are up-to-date - Cooler units equipped with thermometers 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - High-temperature dishwasher sanitizes at final rinse temperature of 74C at the plate (min: 71C). Please note: When you record down the final rinse temperature, write down the highest number you see on the machine display during the rinse cycle - this should be at 180F or greater - Knives and utensils generally stored in good sanitary condition - Can opener in satisfactory sanitary condition - Ventilation canopy is well maintained 3. Storage - Chemicals stored separately from food products - Lighting inside dry storage room has significantly improved as requested in previous inspection - excellent 4. Pests - No evidence of visible pest activity was noted at time of inspection - Back door is kept shut when not in use. When back door is open, screen door is used to prevent entry of pests. Screen door well maintained 5. Administrative - Operator has FoodSafe 1 (Expiry: 2024) - Permit has been found and was posted at time of inspection - thank you 6. The following also require your attention: - As mentioned previously, an ice wand is required for rapidly cooling gravies. Obtain an ice wand and ensure that it is regularly used to cool down all of your liquid products. Dry products, such as potatoes, may be portioned and laid out onto a shallow tray for cooling on a cooling rack