INSPECTION REPORT Health Protection ATHI-CX8PVQ

PREMISES NAME Shagun Sweets (Surrey)		Tel: (604) 597-7877 Fax:
PREMISES ADDRESS 11 - 8388 128th St Surrey, BC V3W 1A7		INSPECTION DATE November 3, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of chickpea curry was found at 11.8C in the walk-in cooler. Staff explained that the item had been prepared the night before and reheated again in the morning. The temperature at the time of inspection indicates improper cooling methods. The batch was voluntarily disposed of. Corrective Action(s): Use proper cooling methods to ensure items are cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours. Use shallow containers or cooling wands to assist Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large pot of chickpea curry stored in walk-in cooler measured at 11.8C. Staff were notified. They explained that they prepared this item last night, and reheated it this morning. The batch was voluntarily disposed of due to temperature abuse Corrective Action(s): Ensure cold potentially hazardous food items are stored at 4C or below. Proper cooling methods should be administered. Violation Score: 5

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 - hand wash station is fully equipped with liquid soap, paper towels, and hot and cold running water - All coolers are at 4C - Freezer units are at satisfactory temperatures - High temperature dishwasher achieves 77C at plate level - Bleach solution in bucket achieves 100ppm. Do not use scented sanitizers for food contact surface - Dry storage is good and No signs of pest activity