INSPECTION REPORT Health Protection MBEK-CZ4TQK

PREMISES NAME Kelly's Sweets and Restaurant		Tel: (604) 593-1015 Fax:
PREMISES ADDRESS 103-104 - 14468 72nd Ave Surrey, BC V3S 2E6		INSPECTION DATE January 2, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Karanbir Sandhu		NEXT INSPECTION DATE January 03, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 86

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): The following food items were stored in large buckets in the walk in cooler and were cooked yesterday, per staff. Internal food temperatures noted below: - Chickpea curry: 15 degrees C. - Lentil curry: 11 degrees C. - Yellow lentil curry: 11 degrees C. - Manchurian: 18 degrees C. - Curry sauce: 18 degrees C. - Chicken curry: 8 degrees C. - Saag: 9 degrees C. - Shahi sauce: 9 degrees C. - Goat currey: 18 degrees C. Corrective Action(s): Bleach was added to all food items under the direction of the Environmental Health Officer so that the food could not be re-served to the public, as staff were unable to effectively discard the food during the inspection. Proper cooling procedures reviewed during inspection. Food safety plan on site. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler at 6 degrees C. Food in three door undercounter cooler at 17 degrees C. Corrective Action(s): Walk-in cooler temperature adjusted and measured at 3 degrees C. All food in three door undercounter cooler discarded at time of inspection. All potentially hazardous food must be maintained at 4 degrees C or less to limit the growth of potential pathogens and the potential production of toxins. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwashing station missing paper towels. Kitchen handwashing station (near cook line) was obstructed by a small table and was lacking paper towels and liquid soap. Corrective Action(s): Ensure all handwashing stations are accessible at all times and properly supplied with hot and cold running water, liquid soap, and paper towels to facilitate proper hand washing. Violation Score: 15

Non-Critical Hazards: Total Number: 5

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Catering services have been added without health approval. Catering equipment on site. Corrective Action(s): Health approval must be granted prior to adding services. Catering services not approved at this time. Submit proposal along with updated food safety and sanitation plan for review. Remove all catering equipment from the premises and stop all catering services at this time. Date to be corrected by: Today. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw meat and eggs observed over ready-to-eat food. 2. Multiple open cans of food observed in coolers. 3. Food items uncovered. 4. Food items such as bags of onion and flour observed on floor. Corrective Action(s): 1. Ensure raw animal products are not stored above ready-to-eat food as juices may potentially contaminate food below. *CORRECTED* 2. Ensure contents of cans are transferred to reusable, foodgrade containers with covers if food is to be stored as the inner lining of cans may potentially deteriorate with time. *CORRECTED* 3. Ensure all foods are covered to protect from potential contamination. Date to be corrected by: Immediately. 4. Ensure all foods are stored off the floor. Date to be corrected by: Immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Spilled food product observed in dry storage areas. Corrective Action(s): Ensure above-noted areas are properly cleaned. Food debris may potentially attract pest activity. Date to be corrected by: January 4, 2024. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: It was stated that electrical outlet for three door undercounter cooler is not working as of last night. Three door undercounter cooler off at time of inspection, burn marks observed on outlet cover. Corrective Action(s): Ensure three door undercounter cooler is on and capable of maintaining potentially hazardous food at 4 degrees C or less. Have outlet serviced. Date to be corrected by: January 4, 2024. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No staff on duty at time of inspection had FOODSAFE Level 1 or equivalent. Corrective Action(s): Operator arrived on site at time of inspection (FOODSAFE valid to June 29, 2027). Ensure that at all times, at least one staff on duty has valid FOODSAFE Level 1 or equivalent certification. Violation Score: 1

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

Comments

Routine health inspection. Preparation cooler at 4 degrees C (above and below). Preparation cooler (cook area) at 4 degrees C (above) and 3 degrees C (below). Display cooler at 4 degrees C. Upright cooler at 5 degrees C (note: cooler almost empty with exception of small amount of chutney). Monitor and ensure cooler reaches 4 degrees C or less. Freezer at -18 degrees C. Dishwasher measured 73 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C or more). All sinks supplied with hot and cold running water. Quats available in labeled spray bottles at 200 ppm. No signs of pest activity observed at time of inspection.