INSPECTION REPORT Health Protection JCHW-B3MSWV

PREMISES NAME Saini Sweets & Restaurant		Tel: (778) 518-9622 Fax:
PREMISES ADDRESS 104 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE August 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ranjit Singh Saini		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 4 large containers of onion sauce made 8pm the previous night was probed between 27C to 37C. Items were made yesterday and cooled at room temperature over night. Sauce was moved into the cooler today Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Sauces were bleached at the time of inspection and sauce to be discarded by the operator. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Both sanitizer spray bottles had an undetectable concentration of bleach. Operator was using old test strips to test bleach. Expired test strips indicated tap water had 100ppm bleach. 2) Potato press was found to have large amounts of old food debris, especially between the two blade components. Operator had a difficult time disassembling potato press at the time of inspection. Corrective Action(s): 1) Bleach sanitizer must be at 100ppm to 200ppm to properly sanitize food contact surfaces. Do not use expired/discoloured test strips to verify sanitizer concentration. Bleach was prepared at 200ppm and operator used bleach test strips within their expiry date to verify bleach concentration at the time of inspection. 2) Ensure potato press and all equipment is properly disassembled for cleaning and sanitizing at the of the night. Potato press was disassembled for proper cleaning and sanitizing at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw fish and chicken was observed stored above cooked food items in the walk-in cooler. Corrective Action(s): Ensure raw items are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Shelving area was re-organized at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seals do not fit properly, allowing food debris to accumulate. Corrective Action(s): Service door seals and ensure they fit properly into the door to prevent accumulation of food debris. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -16C. -Upright cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front display cooler was at 5C. Cooler was adjusted to 4C. Sliding glass doors have difficulty closing and staff must ensure both doors are properly closed at all times to maintain proper temperatures. -Ice cream freezer was at -18C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff practice good hand hygiene at all times. -Food items stored off the floor and covered. -Food items on top of front cooler covered with plastic wrap to prevent potential customer contamination. -General sanitation satisfactory. Ensure staff proper cleaning the top of the prep cooler. -No signs of pests noted at the time of inspection. -Washroom clean and maintained. -Operator on-site at the time of inspection and FoodSafe Level 1 valid until Dec 2020. -Please contact the inspector if you have any questions or concerns.