INSPECTION REPORT
Health Protection
NRAI-A9SS5V

PREMISES NAME
H Anmol Sweet & Restaurant
Tel: (604) 507-9898
Fax: (778) 593-7358
PREMISES ADDRESS
108 - 8363 128th St
Surrey, BC V3W 4G1
INSPECTION DATE
May 9, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ranjit Sahota
NEXT INSPECTION DATE
May 19, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

No


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed staff member handling cell phone and then handling food without washing hands in between.
Corrective Action(s): Ensure staff wash their hands at the hand sink after touching personal items and before handling food.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Observed bowls used as scoops in a couple of food containers (chutney and flour).
Do not use bowls as a scoop, use a ladle or a scoop with a handle.
.
2. Observed black garbage bags (new) being used to cover some foods (dough and sweet).
Do not use garbage backs for food as they are not considered to be food-grade.
Use a material which is food grade such as plastic wrap or wax paper.
.
3. Observed large containers of 'boondi' and 'mattee' (sweets) stored above the sweets cooler. The foods were not covered.
Staff stated they are waiting for the food to cool before covering it.
Ensure food placed on top of the sweets cooler is covered to protect it from customers - for example is customers sneeze, cough or breathe on the food, or touch the food.
Corrective Action(s): See corrective actions above.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The pizza cooler measured to be at 9.3C.
Staff are aware of the issue and a technician has already been contacted.
There was no food stored in this cooler during the time of inspection.
Corrective Action(s): Ensure the cooler is able to maintain foods at 4C or below before putting potentially hazardous foods in the cooler.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: There was no staff member on site who is FoodSafe Certified during the inspection.
Corrective Action(s): There must be at least one person on site at all times in the kitchen who is FoodSafe Certified.
Recommend one staff member to take the FoodSafe course and become certified.
This is important to ensure staff are aware of all safe food handling practices.
Violation Score: 1


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

Comments

Handwash sink contains hot and cold running water, liquid soap and paper towels.
Note: The liquid soap is out in the washroom sink - replace the liquid soap; ensure staff are always washing hands in the kitchen after using the washroom.

Low temperature dishwasher measured to be at 50.9C and had a chlorine sanitizer concentration of at least 50ppm at the plate surface.
Chlorine bleach sanitizer is available in a bucket with cleaning cloths stored inside - measured to be at least 100ppm concentration.

Walk in cooler measured to be at 4.0C
Pizza cooler measured to be at 9.3C - see note above.
Chest freezer measured to be at -25.4C
Hot held chana measured to be at 61.2C
Sweet cooler measured to be at 4.0C

Foods in storage are covered and stored off the floor.
General sanitation is maintained throughout the kitchen.
Grease accumulation was not observed on the vent hood.