INSPECTION REPORT Health Protection JCHW-C36QDP

PREMISES NAME Bharat Parmar Sweet Shop & Restaurant		Tel: (778) 893 3505 Fax:
PREMISES ADDRESS 121B - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE May 19, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bharat Singh		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of paneer and water was stored at room temperature. Paneer was at 16C and stored outside for approximately 1 hours. Corrective Action(s): Potentially hazardous foods must not be stored between 4C to 60C for more than 2 hours to prevent the growth of pathogens and or the formation of toxins. Paneer was relocated to the cooler at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Prep cooler ranged from 5 to 8C Corrective Action(s): Service or adjust cooler and ensure it can maintain 4C or less on a consistent basis. Ensure sufficient space is located between the wall and the cooler to allow for proper airflow. Cooler was adjusted and moved from the wall to allow for increased airflow. Cooler was adjusted to 4C (top and bottom) at the time of inspection. Continue to monitor cooler and service/adjust as needed. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail label has worn off. Corrective Action(s): Ensure all chemicals are properly labelled to identify the contents to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Sweets cooler was at 4C. -Front chest freezers ranged from -18C to -33C. -Kitchen chest freezer was at -18C. -Kitchen under counter freezer was at -15C. -Back chest freezers were both at -18C. -Sauces were cooked to greater than 74C. -Potentially hazardous sauces cooled rapidly. Sauces made the previous day were at 4C. Chicken pakora cooled on a shallow tray at room temperature, prior to cooling in the walk-in cooler. -Chemical dishwasher had a final rinse of 50ppm chlorine on the glass surface (minimum of 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizing pail was tested at 100ppm. -Equipment was found to be clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the ground. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until May 29, 2023 -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.