INSPECTION REPORT Health Protection CPAK-BCUQQN

PREMISES NAME Aggarwal Sweets		Tel: (604) 543-0772 Fax:
PREMISES ADDRESS 351 - 8158 128th St Surrey, BC V3W 1R1		INSPECTION DATE June 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harshat Aggarwal		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: -Handwash stations all adequately supplied with paper towels, liquid soap and hot/cold running water. -Coolers operating at or below 4'C; freezers operating at or below -18'C. Thermometers available for temperature monitoring. -Hot-holding unit operating above 60'C. -General food storage practice satisfactory. All foods properly covered. -Two low temperature dishwashers achieved >50ppm chlorine at the plate level after final rinse. -Sanitizer bucket and a labelled spray bottle had 100-200ppm chlorine solution. -Dessert processing area satisfactory. Back storage satisfactory. -No evidence of pest activity observed at this time. -Washroom handsinks satisfactory. NOTE: Rice pudding/Gulab Jamun stored below 60'C at the front bar for lunch shift only. Operator had advised these only stay for <2 hours. OK. NOTE: Various cooked foods left at room temperature for cooling i.e. milk with ice wands, potatoes, chickpeas, curries and samosas. All were cooked <1 hour before the inspection and measured to be in the range of 46'C-68'C. Operator had advised all to be transferred to smaller containers within the next 30 minutes and placed in walk-in for further cooling. Ensure all cooked foods are cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. General maintenance and sanitation of the facility good at this time. Please contact the health inspector for any questions or concerns.