INSPECTION REPORT Health Protection BCUD-AWCVTP

PREMISES NAME Spice of Punjab Sweets & Restaurant		Tel: (604) 503-3031 Fax:
PREMISES ADDRESS 147 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE February 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Praveen Singh		NEXT INSPECTION DATE March 02, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Discussed cooling procedures with manager on site. Currently gravies are cooked, poured into large multi-gallon bins, then moved to the walk in cooler. This will NOT properly cool your gravies. Corrective Action(s): You MUST cool as rapidly as possible. Discussed options: 1 - you may use a frozen cooling wand to cool down the product prior to pouring into bins 2 - you may pour into your large, shallow, metal trays and move to the walk in cooler 3 - you may pour into multi-gallon bins, then move to the FREEZER Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A number of poor practices were found or observed: - both display cooler (sweets) and the prep cooler were left open at start of inspection. You must ALWAYS shut your coolers while not in use to keep product at safe temperatures and prevent your machines from breaking down. - Various sorts of containers are being used as dry product scoops, including used metal tins. Never reuse metal containers. Use only proper scoops with handles, and always store them outside of the product in a clean and sanitary manner. - Garbage bags in use as product covers. Garbage bags are treated with anti-odour chemicals, and are not food grade plastic. Use only food grade plastic on food. Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise cluttered, with a number of items not compatible for food service mixed with food or food equipment. Corrective Action(s): Organize your shelving and clear out unnecessary clutter. Deadline: Friday. Violation Score: 3

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 1C Display cooler 3C **Keep door shut Prep cooler 4C **Keep lid closed Chest freezer -25C Bleach sanitizer rag bucket found on site with 100ppm chlorine Dishwasher sanitizer residual found at 50ppm chlorine Pest control contracted. Receipt on site and available for review. Good Please see above notes. All will be address on Friday during your follow up inspection **Paperwork required: - Receipts for your yogurt found in large Bunge container. You may take a photo and email to me. - you must begin monitoring your refrigerator temperatures and dishwasher sanitizer levels daily

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AWCVTP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. No 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Found Bunge liquid frying shortening with 22.5g trans fat for every 100g fat. As discussed, this product far exceeds the legal maximums. Source a product with 2% of less trans fat.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment