INSPECTION REPORT Health Protection TGIL-C5JQNE

PREMISES NAME Kamal Sweets & Tandoori Hut		Tel: (604) 598-1238 Fax:
PREMISES ADDRESS 104 - 6977 128th St Surrey, BC V3W 4E1		INSPECTION DATE August 3, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kamaljit Janda		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) All the food containers (raw meat, cut & cooked veggies and rice) stored in walk-in cooler and prep cooler were found uncovered that could lead to potential contamination. 2) Two bags of pulses were observed on the floor and were partially open, Corrective Action(s): Ensure that food is handled and stored in a manner that prevents the risk of contamination. 1) Staff covered all the food containers at the time of inspection. 2) Staff stored the bags on the shelving 6" off the floor. Violation Score: 9

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Walk-in cooler maintained at a temperature of 4C. - Prep cooler found at 6C. Staff stated that the cooler was opened frequently due to rush hour. The internal temperature of food stored in cooler was also found ~ 6C. The food items were moved to walk-in cooler. Do not store any potentially hazardous food in the cooler until the temperature is restored back to at least 4C or less. - Front display cooler maintained at 3C. - Front stand-up freezer at -18C. - Front pop cooler was not working and found empty at the time of inspection. The operator stated that it is not used for storing any cold potentially hazardous food. - Temperature logs were present but not found up-to date. **It is recommended to record and maintain daily temperature logs. Hygiene and Sanitizing: - Hand wash stations (x2) were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area. - Sanitizer pail available and the concentration of bleach noted at 200ppm. - 3-compartment sink used for dishwashing. Bleach solution was present in one of the sink at the time of inspection and the concentration was noted at 200 ppm. - Washroom was maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. - Vent were found in sanitary condition with no build-up of dirt or grease. - Ice wands were used for rapid cooling of food. Storage: - Chemicals and cleaners were stored separate from food preparation areas. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.