INSPECTION REPORT Health Protection AJON-B4PSEE

PREMISES NAME Rangoli Catering & Sweets Ltd.		Tel: (604) 576-0525 Fax:
PREMISES ADDRESS 201 - 17665 66A Ave Surrey, BC V3S 2A7		INSPECTION DATE September 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rangoli Catering & Sweets Ltd.		NEXT INSPECTION DATE September 18, 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishes are not properly washed, rinsed and sanitized as the low temperature dishwasher is not working properly. Corrective Action(s): Use the manual warewashing method to wash, rinse, sanitize and then air dry dishes. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Lots of debris/food particles found behind all 3 chest freezers. Corrective Action(s): Pull out chest freezers and clean behind. Ensure cleaning is done for all hard to reach places on a regular basis. To be corrected by September 18, 2018. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher not sanitizing dishes as after multiple attempts 0ppm chlorine residual detected at dish level. Corrective Action(s): Repair dishwasher so dishes are sanitized with 50 ppm chlorine at dish level. To be corrected by September 18, 2018. Violation Score: 3

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

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All coolers maintained at or below 4 degrees Celsius. All freezers maintained below -18 degrees Celsius. Bleach sanitizer in bucket = 200 ppm. Wiping cloth stored in sanitizer solution - good. All food items stored off the floor. All equipment and catering equipment stored off the floor.