INSPECTION REPORT Health Protection BCUD-AY6MTJ

PREMISES NAME Anand Pizza and Sweet Shop		Tel: (604) 866-9200 Fax:
PREMISES ADDRESS 102 104 - 13245 72nd Ave Surrey, BC V3W 2N4		INSPECTION DATE April 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Shamsher Sandhu		NEXT INSPECTION DATE April 27, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza/ preparation cooler remains broken. Operator said condenser to be replaced. Machine not currently in use Corrective Action(s): Repair machine. Do not use until repair has been verified by your EHO. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # BCUD-AY5UAV of Apr-24-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Items requiring strict temperature control were found at room temperature (20C+) at time of inspection: - cooked potatoes (for samosas) - opened containers of minced garlic Malfunctioning equipment: Walk in cooler running at a minimum temperature of 12C. Food products also 12C Pizza prep cooler running at a minimum temperature of 10C. Food products 11- 15C )

Comments

Walk in cooler has been repaired - product temperature found at 4C You MUST monitor your equipment at least once daily. Ensure your thermometers are correct. 3 "sanitizer" spray bottles found on site. 2 of the 3 did not have adequate levels of chlorine sanitizer, even though some test strips were provided to verify concentrations. **Management is expected to take over this role until staff can be properly taught. You must always have a 100ppm chlorine (bleach) sanitizer on site and IN USE All dry ingredients found with lids. Tins have been discarded 1 car chemical was removed from the premise yesterday, then another product was found today. **Store only restaurant chemicals on site to prevent from catastrophic contamination events from occurring. Closure Order has been rescinded and removed from the front door by EHO.