INSPECTION REPORT
Health Protection
JMAA-B5MTMN

PREMISES NAME
Kamal Sweets & Tandoori Hut
Tel: (604) 598-1238
Fax:
PREMISES ADDRESS
104 - 6977 128th St
Surrey, BC V3W 4E1
INSPECTION DATE
October 17, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Kamaljit Janda
NEXT INSPECTION DATE
October 24, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Tartar sauce, whose original container is labelled as "refrigerate after opening", was placed inside the beverage cooler which is at 15C. Staff had removed the tartar sauce from original container and placed it inside mini plastic containers for take-out. Tartar sauce at approximately 12C at time of inspection and was placed there this morning.
Corrective Action(s): Tartar sauce was immediately placed into the front display cooler at 4C. DO NOT store tartar sauce in the warm beverage cooler, which is currently at approxmately 11-12C, as you must refrigerate it properly after opening.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff in onion cutting area placed clearly soiled knives back onto the magnetic holder after use.
Corrective Action(s): Knives were placed into the 3-compartment sink for cleaning and sanitizing. Knives must be fully CLEANED AND SANITIZED before placing them back into the magnetic knife holder to kill bacteria that could cause foodborne illness.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Employees observed drying hands on apron after hand washing.
Corrective Action(s): Employee was instructed to use the paper towels. Do not dry your hands on your apron. You must use single-use paper towels as the apron is not sanitary after repeated uses.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Repeat violations observed:
1. Ice wands are placed sideways inside chest freezer without any covering to protect it from contamination.
2. Multiple items placed on the floor: containers of vegetables, large wok, skillets filled with dried butter chicken.
3. One metal bowl, clearly soiled with dried debris, placed inside coconut container.
Corrective Action(s): 1. Ice wands were immediately removed from the chest freezer, emptied, then cleaned and sanitized at time of inspection. DO NOT store ice wands sideways past the fill line. You must also cover the ice wand to protect it from contamination. This has been discussed before. Further violations may result in additional enforcement options, including orders or tickets.
2. All aforementioned items elevated off the floor. Do not place any items directly on the floor, as it is an unsanitary practice.
3. Metal bowl was removed at time of inspection for cleaning and sanitizing. Do not place bowls directly inside the containers, because food handlers cannot take food items without direclty touching and contaminating the food.
Violation Score: 9

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator's FoodSafe 1 certificate has expired (taken back in 2009).
Corrective Action(s): Renew FoodSafe 1 by going to www.foodsafe.ca and taking either a classroom course, correspondence, or online course. Send invoice indicating that you have registered for the course by Oct 24, 2018.

Date to complete course by: Nov 17, 2018
Violation Score: 1


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

Comments

Routine inspection conducted. Facility is generally maintained in good sanitary condition. The following observations were made:

1. Temperatures
- Front display dessert cooler at 4C
- Chest freezers (front and back-of-house) at approximately -15 to -18C
- Walk-in cooler at 3C
- Prep cooler at 2C

2. Hygiene and Sanitizing
- Hand wash stations all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Bleach sanitizer available in sanitizing pails at 200 ppm
- 3rd compartment of 3-compartment sink contains 50 ppm chlorine residual
- Cook line area is generally well maintained

3. Storage
- Storage of items needs to improve. There is currently significant clutter in the area, which was partially addressed during the inspection when staff began removing garbage and excess cardboard from the kitchen area
- Most items are covered when not in use - ensure that all items are covered with tight-fitting lids at the end of the day

4. Pest Control
- No evidence of recent and visible pest activity noted by the EHO
- Professional pest control company conducts monthly audits. Last inspection conducted on Sep 26, 2018 did not reveal any signs of interior pest activity
- Mechanical traps opened did not contain any rodents. NOTE: Some traps are missing adhesive pads - remember that they must all be reset in the next routine check
- Back receiving area is well maintained

5. Administrative
- Permit posted and up-to-date
- Staff member up front has valid FoodSafe 1

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JMAA-B5MTMN
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: Canola oil, "Zero-Fry Shortening", and Tartar sauce audited. All items meet BC Trans Fat Requirements.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment