INSPECTION REPORT Health Protection AHEN-B94V6Z

PREMISES NAME Swagat Indian Sweets and Restaurant		Tel: (604) 498-4488 Fax:
PREMISES ADDRESS 111 - 9547 152nd St Surrey, BC V3R 5Y5		INSPECTION DATE February 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Umed Singh/Rajendra Singh		NEXT INSPECTION DATE February 07, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: A large pot and samosa dough machine had food debris over it. Operator stated that the dough machine was used yesterday. Corrective Action(s): Operator placed the aforementioned equipment into the 3-compartment sink to clean and sanitize the food equipment. Thoroughly wash, rinse, sanitize, and air dry the aforementioned equipment prior to using it; Correct today. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food trays were observed stored on the floor. Another food container and a large pot had a garbage bag inside it. Corrective Action(s): Operator discarded the garbage bag and placed to the food trays and pot into the 3-compartment sink for pre-rinsing prior to placing them into the dishwasher later today. Make sure all food trays, pots, and equipment is stored at least 6 inches off the floor on a clean shelving unit/surface. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the following areas: -Floor behind the shelving unit in the dry storage area -In the closet in the dry storage area -On area around the hot water tank. Corrective Action(s): Disinfect the aforementioned areas with bleach water (1 part bleach and 9 parts water) for a minimal of 20 minutes prior to removing the droppings. Remove the droppings today. Monitor for signs of recent pest activity. Provide the district Environmental Health Officer of Fraser Health a copy of your next (new) pest control report within 1 month. . Operator covered the bag of raw onions and raw potatoes during the inspection in a container with a lid during the inspection. Make sure the dough mixer is kept covered between use and overnight in food grade materials to protect it from contamination. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Four holes were observed in the dry storage room and were shown to the Person in Charge. Corrective Action(s): Seal the entry points (holes); Correct by February 6, 2019. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A garbage bag was being used to contain food in a food tray, which Operator voluntarily discarded. Another garbage bag was in contact with a large pot. Corrective Action(s): Make sure garbage bags are not used to store food and make sure they do not come into contact with food equipment. Garbage bags may contain odour suppressing chemicals and/or pesticides and are not safe to use for food or food equipment. Operator discarded the garbage bags, food inside a garbage bag, and placed the food tray and pot into the 3-compartment sink. Violation Score: 3

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

Comments

Permit to operate was posted in a visible location. Handsink was supplied with liquid soap, hot and cold running water,and paper towels in the kitchen. Food handlers were washing their hands between activities and before handling food at the time of inspection. Walk-in-cooler (1.2 degrees C), prep. cooler, and front display sweets cooler was at or below 4 degrees C. Coolers were equipped with thermometers. Potato filling for samosas, pakoras, and cold previously cooked rice was at or below 4 degrees C. Curry sauce still cooling was at 9 degrees C for 2 hours and was still being cooled. Reminder: Make sure food being cooled cools quickly from 60 degrees C to 20 degrees C internal temperature within 2 hours and then to 4 degrees C within 4 additional hours (total time of 6 hours). Operator moved the curry sauce into shallow containers upon direction by the district Environmental Health Officer. Both chest freezers were at or below -18 degrees C. Raw meat was being stored on lower shelving units and ready to eat food was being stored on separate or higher shelving units. Dishwasher final rinse temperature was 71 degrees C or hotter (measured at 82 degrees C) at the plate. A waterproof thermometer was available with a min/max button and with temperature setting in degrees F. Make sure the dishwasher final rinse temperature is at least 160 degrees F (71 degrees C) at the plate level each day. 3-compartment sink was operational and a drain plug was available. 100-200 ppm chlorine sanitizer was available in a bucket with a wiping cloth. The Operator, their brother, wife, and sister-in-law had valid FOODSAFE Level 1 certificates on-site. Person in charge on-site had a FOODSAFE Level 1 certificate valid until August 19, 2023.