Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-BJ329M
PREMISES NAME
Pardesi Sweets and Restaurant
Tel: (604) 591-1950
Fax:
PREMISES ADDRESS
107 - 13588 88th Ave
Surrey, BC V3W 3K8
INSPECTION DATE
November 18, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Major Singh Johal
NEXT INSPECTION DATE
November 19, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37
Critical Hazards: Total Number: 2
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Small amounts of leftover curries in five pots on the stove top were hot-held below 60 degrees C for less than 2 hours. Stove-tops were turned off and curries had internal temperature between 25 to 45 degrees C.
Corrective Action(s): Four curries hot-held below 60 degrees C for less than 2 hours were reheated to above 74 degrees C. Leftover curry in one pot was voluntarily discarded by staff.
.
Make sure curries are hot-held at or above 60 degrees C after they have been heated to at least 74 degrees C. Otherwise, make sure curries are heated to at least 74 degrees C and then served immediately upon order.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available in the spray bottle near the front service area.
Corrective Action(s): Operator setup 100 ppm chlorine sanitizer. Use the chlorine test strips on-site to monitor the chlorine sanitizer and change it frequently to maintain it at 100 ppm.
Violation Score: 5

Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Uncovered dry food (pakodia) were stored in a large pot below the ventilation system/corner where dust was accumulating.
2) Preparation utensils were stored against a wooden piece near the walk-in-cooler. Debris was present along this wall and the wooden board is not made of non-absorbant materials.
3) An uncovered open bag of dry food was stored on pallets off the floor in the dry storage area.
4) A new shelving unit was added in front of the mop sink. The mop bucket and a mop were stored on the floor next to this shelf.
5) Empty containers with lids were stored below the prep. sink.
6) Clothing was stored next to dry food and equipment on a shelving unit.
Corrective Action(s): 1) Pakodia were covered during the inspection [Corrected][. Make sure the dust in the ceiling corner between the walk-in-cooler and ventilation hood is removed; Correct today. Next scheduled date for cleaning of the ventilation hood is December 10, 2019; ensure it is cleaned to remove dust and maintain in a clean condition.
2) Move the preparation utensils to a shelving unit in the designated storage area; Correct today.
3) Open bag of dry food was placed into a storage container and covered with a lid [Corrected]
4) Remove or re-locate the shelving unit to the dry storage area so that it is not located in front of the mop sink and is away from sources of contamination; Correct today.
5) Rewash and sanitize the storage containers and lids and store them on a clean shelving unit off the floor; Correct today.
6) Clothing was stored on a separate shelving unit than the dry food ingredients and food equipment [Corrected].
Violation Score: 15

304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings were observed below the pallets on the floor in the dry storage area.
Corrective Action(s): Clean up and disinfect (1 part bleach with 9 parts water for at least 20 minutes) the affected areas to remove the rodent droppings; Correct today. Check for signs of recent rodent activity each morning and evening and clean all affected areas immediately. Keep all food covered and stored off the floor. Continue keeping the floor clean of grease and food debris, sealing entry points, and sanitizing all prep. surfaces. Cover the dough machine each night. Contact pest control and have a service done by next week. Provide a copy of your pest control report to the district Environmental Health Officer.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Ceiling corner between the walk-in-cooler and ventilation system is very dusty. Debris was also present on the ventilation hood.
Corrective Action(s): Clean the aforementioned areas; Correct today. Make sure the ventilation hood is thoroughly cleaned by a professional company on the scheduled date in December 2019.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard was lining a few shelving units used to store disposable take-out containers.
Corrective Action(s): Remove the cardboard since it is not made of non-absorbant and easy to clean materials; Correct today.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Spray bottle that was supposed to contain chlorine sanitizer was not properly labelled in the front service area.
Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in the spray bottle and labelled it to identify the contents.
Violation Score: 3

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

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler was at 2 degrees C (at or below 4 degrees C). Food was stored inside covered containers and was at or below 4 degrees C. Raw meat was stored on lower shelving units than ready-to-eat food.
Upright cooler was at 3.7 degrees C (at or below 4 degrees C).
Display sweets cooler was at 1 degrees C (at or below 4 degrees C).
Drinks cooler for pop only was at 5 degrees C.
Both chest freezers were at or below -18 degrees C.
Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate (measured at 100 ppm). Chlorine test strips were available on-site.
100 ppm chlorine sanitizer was available in a bucket in the back prep. area.
Floor below the cooking area was free of grease buildup.
Operator with valid FOODSAFE Level 1 certificate was on shift.