INSPECTION REPORT Health Protection EMGE-BF8SLS

PREMISES NAME Sangam Restaurant & Catering		Tel: (604) 402-3366 Fax:
PREMISES ADDRESS 200 - 8705 Young Rd Chilliwack, BC V2P 4P3		INSPECTION DATE August 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jag Deol		NEXT INSPECTION DATE August 27, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution used on prep tables in kitchen Corrective Action(s): Use a sanitizer on prep tables in kitchen food preparation areas. A bleach solution 1 ounce bleach to 1 gallon water concentration for sanitizing. Use frequently after using counters throughout the day Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit not posted in area visible to customers Corrective Action(s): Post permit in area visible to customers Violation Score: 1 310 - Single use containers & utensils are used more than once [s. 20] Observation: Food stored in tins in refridgerator Corrective Action(s): Remove food from tins and use a food grade container for storage. Tins may leach chemicals into the food over time after opening. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site have Foodsafe Corrective Action(s): Ensure at least one staff member on site has Foodsafe at all times during operation Violation Score: 1

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

Comments

Hand sink equipped with soap, ensure paper towel dispenser is kept stocked at all times Dishwasher over 71C at dish Hot holding at buffet over 60C General sanitation good -ensure bagged onions/potatoes are kept off floor (some bags falling on to floor) Wipe down handles of spoons in buffet frequently with a sanitizer (bleach solution), exchange for new spoons when refilling buffet. Use a clean new insert and fill only enough to be used up within 2 hours. Ensure spoon handles do not fall into food, if this happens discard the food. Ensure customers use new clean plates when using buffet. Bleach solution used for front tables/dining area over 100ppm residual