INSPECTION REPORT Health Protection JCHW-ATXTFT

PREMISES NAME Saini Sweets & Restaurant		Tel: (778) 518-9622 Fax:
PREMISES ADDRESS 104 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE December 11, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjit Singh Saini		NEXT INSPECTION DATE January 04, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler ranged from 6C to 7C (top and bottom) and front sweets cooler was at 8C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Prep cooler was adjusted to 4C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing solutions are stored in the corner under the handwash station - solutions are not readily available for staff to use to sanitize food contact surfaces. Corrective Action(s): Sanitizer solutions must be easily accessible in food preparation areas to allow staff to sanitize food contact surfaces on a regular basis. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station had no liquid hand soap and 3-compartment sink area had no single use paper towels. Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap and single use paper towels were replaced at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sweet cooler unit is less than 0C at the bottom and 18C at the top. Corrective Action(s): Service cooler unit and ensure airflow is even throughout the entire unit to maintain proper cold holding temperatures. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Prep cooler thermometer is not accurate. Thermometer registered 1C and cooler unit was at 7C. Corrective Action(s): Ensure cooler units are equipped with accurate thermometers to verify cold holding units are maintaining proper temperatures. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -20C. -Upright cooler was at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Sanitizer spray bottles were labelled and tested at 100ppm. -Operator has a cooling wand to cool hot potentially hazardous sauces - items were probed at less than 4C at the time of inspection. -General food storage practices good at the time of inspection. Foods stored off the floor and protected from potential contamination. Raw meats stored below and separately from ready-to-eat foods. -Sweets by the cash register were properly covered and protected from potential contamination. -General sanitation satisfactory at the time of inspections. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ATXTFT
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: 0.08 hour Specific comments: -Bungee Vegetable Ghee: 0.7 g trans fat / 100 g total fat = less than 2% trans fat. -Oil: trans fat free. -Other food items: did not contain margarine, shortening, hydrogenated, or partially hydrogenated ingredients.
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