INSPECTION REPORT Health Protection JMAA-BC9SYS

PREMISES NAME Saggi Sweet & Restaurant		Tel: (604) 597-3500 Fax: (604) 507-9797
PREMISES ADDRESS 7248 132nd St Surrey, BC V3W 4M4		INSPECTION DATE May 17, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pavittar Singh		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach bottle in kitchen area did not contain any chlorine bleach residual (0 ppm). Corrective Action(s): Bleach bottle in kitchen area was re-formulated and contained 200 ppm at time of inspection. Ensure that you regularly check all bleach spray bottles to ensure that there is sanitizer (chlorine) present. Chlorine is required to kill germs such as bacteria and viruses that cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Chemicals (liquid detergent, concentrated bleach) were stored next to potatoes on bottom shelf of storage area. 2. Goat curry cooling in walk-in cooler was stored directly next to raw meat. Corrective Action(s): 1. Chemicals were re-located to underneath the 3-compartment sink. Do not store chemicals next to food as there is a risk of chemical contamination. 2. Goat curry moved to an upper shelf. Always keep raw meats separate from cooked and ready-to-eat meats to avoid the risk of direct contamination (i.e. raw juices containing bacteria contaminating cooked product) Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Walk-in cooler at 3C - Sweets cooler at 4C - Beverage cooler (front) at 4C - Walk-in freezer at -7C (*NOTE: Operator states that a technician will be called to service walk-in freezer*) - Stand-up freezer at -12 to -14 C - Temperature logs maintained and up-to-date Cooling: - Goat curry, prepared approximately 1.5 hours ago, was at an internal temperature of 22C and was placed in the walk-in cooler for further cooling - Chickpeas recently cooked (at approximately 22C) were being rapidly cooled and frozen in stand-up freezer - It is highly recommended that you obtain an ice wand so that stews and thick liquids can be rapidly cooled 2. Hygiene and Sanitizing - Hand wash station (front-of-house, back-of-house, restroom) stocked with hot/cold running water, liquid soap, and single-use paper towels - 3-compartment sink set up for washing, rinsing, and sanitizing / air-drying implements. Sanitizer solution comprised of 50 ppm chlorine residual was set up in 3rd compartment at time of inspection - Bleach spray bottle (up front) measures 200 ppm chlorine residual - Ventilation canopy in excellent sanitary condition 3. Storage - Products are generally stored at least 6" off the floor - Dry storage products stored in containers with tight-fitting lids - good. Scoops were placed outside of the containers - good - Operator states that a hook will be added next to the cook line to store the metal skewers 4. Pest Control - No evidence of recent, visible pest activity at time of inspection 5. Administrative - FoodSafe 1 certificate for owner expires on June 8, 2019. Reminder that the FoodSafe 1 certificate MUST be renewed before this date. You may go to www.foodsafe.ca and click on "FoodSafe 1 Refresher" or "FoodSafe 1" to renew your certificate. Certification lasts for 5 years. - Permit posted