INSPECTION REPORT Health Protection 245063

PREMISES NAME Sachdeva Sweets & Restaurant		Tel: (604) 591-6788 Fax:
PREMISES ADDRESS 118 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE July 19, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 03, 2018
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Cans of spinach (saag) found to have best-before date of June, 2017. Corrective Action: Operator discarded all cans of spinach during this inspection. Food past its best before dated can have increased risk for bacteria growth leading to food borne illness. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dirty rags were on top of a food processing equipment There were no sanitizer bucket for the rags. Correctiv action: Remove all dirty rags from the equipment. Wash all cloth and sanitize those rags in either chlorine/bleach with a residual concentration of 100ppm at minimum or Quats with a minimum residual concentration of 200 ppm. Proper rags sanitizing step is important to ensure bacteria load in rags are kept at minimum. Date to be corrected by: Aug 3, 2018 Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Liquid soap dispenser was missing by the handwashing sink adjacent to the two-compartment sink in the kitchen. Corrective action: Add liquid soap dispenser to the handwashing station in the kitchen. Proper handwashing is essential in preventing transmission of foodbourne illness. Date to be corrected by: Aug 3, 2018 Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Food (ie raw meat) was stored on top of other food items such as sauces and cooked lentil beans. Corrective action: Store raw food product underneath other food items to prevent contamination from raw food to ready-to-eat food items. Operator placed raw meat underneath other food items during inspection. 2) A bowl of lentil beans was not covered in the prep cooler in the kitchen. Corrective action: Cover all food stored in the prep cooler to prevent contamination to the food. Operator covered food during inspection. Corrective Action(s): Violation Score: 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Badam milk being processed on-site is a new food item on the menu. No food safety plan has been approved for this food item. Corrective action: Submit food safety plan with ingredients list to ensure food is being processed in a safe manner. Note: This food item is ONLY to be sold in this facility. Ther is no approval for wholesale fo this food item. Date to be corrected by: Aug 3, 2018 Corrective Action(s): Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): A phone and a cell phone were on the food prep counter near the dishwasher during inspeciton. Corrective action: Remove any personal items such as cell phones immediately away from kitchen and store in designated employee storage area. Personal items can contaminate food and food contact surfaces. Corrective Action(s): Violation Score:

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

Comments

General Comments: Kitchen: -Prep cooler at 2.9C -Walk-in Cooler at 3.5C -Low-temperature dishwasher achieved 50ppm chlorine residual concentration at the plate level Front Service: -Prep cooler at 3.0C -Upright freezer at -3.5C -Chest freezer at -6.7C -All display coolers at 4.0C or below Washroom: -Handsink equipped with hot/cold running water, liquid soap, and hand dryer -General sanitation clean. General: -All coolers/freezers clean -Utensils are clean -Screen door working properly at the kitchen back door. -Dry storage clean and well organized. -Walk-in cooler clean -No pext activity on premise -Owner has Foodsafe Level One certificate Note: Certificate expires on July 29, 2018.Register Foodsafe Refresher course at Foodsafe.ca