INSPECTION REPORT Health Protection JMAA-BKLTMV

PREMISES NAME Dhaliwal Sweets Ltd		Tel: (604) 596-1312 Fax:
PREMISES ADDRESS 3&4 - 8430 128th St Surrey, BC V3W 4G3		INSPECTION DATE January 7, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Bahadur Singh		NEXT INSPECTION DATE January 21, 2020
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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Hole approximately 2.5 cm in diameter found in flour bag in dry storage area, with flour partially spilled out. Rodent droppings were also observed in the same room. Corrective Action(s): Any punctured / chewed through flour bags should be discarded immediately. Do not use any flour bags if the seal or bag is broken. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Repeat violation. Knives were found, once again, wedged in the crack between the prep cooler and the stainless steel table. This is not an acceptable, sanitary condition of storing knives. Knives were also coated with a white residue when they were pulled out. Corrective Action(s): Knives were immediately placed in the dishwasher. As stated in the previous routine inspection, your knives MUST be kept in a food-grade container or a food-grade knife holder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dough presser, used 3-4 days ago according to the operator, was in poor sanitary condition. 2. Can opener was filled with caked-in grime within the gears. Corrective Action(s): Both the dough presser and can opener were scrubbed, cleaned, and sanitized at time of inspection. You must ensure that these equipment are cleaned and sanitized after each use. The gears of the can opener will come in contact with food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in the following areas: 1) Throughout the baseboard areas and behind the plastic bins of the dry storage room. 2) In the larger flour storage room, sparsely around the baseboard areas. 3) In the small enclosed space under the stairs, at the very end, and also behind the area where adhesives for mouse traps are stored. Corrective Action(s): Remove all aforementioned droppings with 1 part bleach, 9 parts water. Ensure that all droppings are saturated with the bleach for 10-15 minutes. Wear protective equipment (e.g. gloves) and wipe up the droppings while wet. Re-mop the area afterwards. Continue to monitor for rodent activity and CALL your professional pest control company. Particular emphasis on rodent control will need to be placed on the dry storage area where the flour bins are stored. Date to be corrected by: End of day today Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry storage area in very poor sanitary condition, with spilled flour around the tiles and rodent droppings spread throughout the baseboard area of the dry storage room behind the plastic bins. Corrective Action(s): Remove ALL dry storage bins from the dry storage room. Thoroughly bleach out the flooring with 1 part bleach, 9 parts water and allow approximately 10-15 minutes to disinfect. Remove all debris and rodent droppings for immediate disposal. Once all droppings have been removed, re-mop the area once more thoroughly. Date to be corrected by: End of day today Violation Score: 9

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

Comments

Routine inspection conducted of sweets restaurant. The following observations were made at time of inspection: 1. Temperatures - Walk-in cooler at 4C - Prep coolers were maintained at approximately 2C (bottom) and 4-5C (top). Ensure that the lids are closed when not in use - Sweets display cooler up-front measured at 4C - Chest freezer at -16C - No hot-holding was being conducted at time of inspection - Cooling: Chickpea mixture was cooked ~1 hour ago and was measured at around 50C internally. Staff members waiting for mixture to cool slightly prior to placing them into shallow pans - ok. Ensure that food items being cooled go from 60C to 20C in 2 hours, and from 20C to 4C within 4 hours 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in restroom and in kitchen area - QUATS sanitizer present in spray bottles at 200 ppm - High-temperature dishwasher sanitizes at a final rinse cycle of 73C at the plate (Min: 71C) - Dough mixer in use at time of inspection - reminder that this needs to be cleaned and sanitized after use - Ventilation canopy in good sanitary condition - Ice machine well maintained in good sanitary condition 3. Storage - Food products are generally stored at least 6" off the floor - Chemicals stored separately from food products and food storage areas 4. Pest Control - Professional pest control company arrives on a monthly basis. Pest report to be emailed immediately to the covering Environmental Health Officer - Pest control report from December 2019 reviewed with operator. Rodent activity appears to have decreased from November to December - however, additional attention still needs to be made with regards to cleaning and sanitation - See violation codes above on where rodent droppings need to be addressed 5. Administrative - Permit posted and decal up-to-date - Operator's FoodSafe 1 is valid until March 2020. Ensure that this is renewed before then. Please note that further enforcement proceedings may occur if your dry storage area continues to be maintained in poor sanitary condition.