INSPECTION REPORT Health Protection LKIM-AWDUAK

PREMISES NAME Sarpanch Sweets And Restaurant		Tel: (604) 582-6706 Fax:
PREMISES ADDRESS 14645 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 27, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sunil Kumar		NEXT INSPECTION DATE March 01, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 79

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Yogurt made on site. CORRECTED DURING INSPECTION - Items discarded . Corrective Action(s): Restaurants are not permitted to make yogurt from dairy as they are NOT a licensed dairy plant. CEASE PRODUCTION OF YOGURT IMMEDIATELY AND ONLY OBTAIN YOGURT FROM APPROVED SOURCES. . Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Samosas in oven at internal temperatures of 44 degrees Celsius - CORRECTED DURING INSPECTION - items discarded . Corrective Action(s): Ensure that if oven is to be used as a hot holding unit it is hot enough. The oven was turned on but not hot enough to maintain temperatures of 60 degrees Celsius . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher not achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish final rinse. REPEAT VIOLATION . Facility closed as result of broken dishwasher. Repair dishwasher. Clean and sanitize all dishes prior to re-opening of facility. Only one sink plug/stopper exists at facility therefore facility can not adequately handwash dishes. Staff did not know to sanitize dishes when handwashing. . Corrective Action(s): Repair dishwasher. Clean and sanitize all dishes prior to re-opening of facility. Test dishwasher daily. This has been stated on 2 prior inspections. Obtain 2 additional sink plugs. . Violation Score: 25

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Alterations have been made to premises without approval from Fraser Health Authority. This is in violation of FOOD PREMISES REGULATION Section 3: A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health officer. . Corrective Action(s): Submit to the Health Department Floorplans showing the renovations that have occurred to the facility including the relocation of the wall, addition of the walk in cooler unit and relocation of equipment to the front deep frying area. . Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some minor cleaning required on counters. Move Dry goods up off floor. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not operating adequately. .. Corrective Action(s): Repair dishwasher . Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one present with FOODSAFE Certification. . Corrective Action(s): Ensure one person on site at all times with FOODSAFE training. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. CLOSURE ORDER ISSUED TO FACILITY DUE TO LACK OF ADEQUATE DISHWASHING FACILITIES: Facility was closed during last TWO ROUTINE INSPECTIONS for violation of Food Premises Regulations section 17 lack of adequate dishwashing facilities. Repeat Violation. This is unacceptable. Facility is not demonstrating good sanitary practices. Failure to improve will result in fines, closures and or revoking of Permit to Operate.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AWDUAK
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. Yes 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:
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