INSPECTION REPORT Health Protection AHEN-C6WT4X

PREMISES NAME Pardesi Sweets and Restaurant		Tel: (604) 591-1950 Fax:
PREMISES ADDRESS 107 - 13588 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE September 16, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Major Singh Johal		NEXT INSPECTION DATE September 17, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 33

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwasher was dispensing 0 ppm chlorine sanitizer residual at the plate level. Corrective Action(s): Repair or re-service the dishwasher to ensure it dispenses at least 50 ppm chlorine sanitizer at the plate level during the final rinse cycle to sanitize food contact surfaces; Correct by September 17, 2021. Facility is providing take-out only. In the interim, continue to only provide take-out only and ensure all preparation utensils and food contact surfaces are manually washed through the dishwasher and then manually immersed into 100 ppm chlorine sanitizer in a compartment of the two compartment sink unit for at least two minutes before being air dried. Staff setup 100 ppm chlorine sanitizer in a sink unit during the inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Veggie pakoras were observed to be uncovered and stored in a container directly on the floor inside the walk-in-cooler near the entrance door of the walk-in-cooler. 2. Greater than 200 ppm chlorine sanitizer was measured inside a spray bottle and sanitizer pail as the chlorine test strips were bleaching out. Corrective Action(s): 1. Person in charge on shift discarded the veggie pakoras during the inspection. In the future as well, ensure that food is covered in food grade materials and stored at least 6 inches off the floor in storage areas to protect it from potential contamination. 2. Person in Charge on shift setup 100 ppm chlorine sanitizer in the spray bottle and sanitizer pail during the inspection. Review proper dilution of bleach (1/2 teaspoon bleach per L of water) with staff to setup 100 ppm chlorine sanitizer for food contact surfaces and preparation areas. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation hood panels had build-up of debris present over them. Corrective Action(s): Ensure the panels of the ventilation hood are thoroughly cleaned to remove the build-up; Correct by September 23, 2021. Violation Score: 9

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

Comments

All three handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Prep sink was operational. 2-compartment sink was supplied with hot and cold running water. Walk-in-cooler, prep. cooler, upright cooler, and sweets cooler (for gulab jaman) were at or below 4 degrees C. Previously cooled curries inside the walk-in-cooler were at or below 4 degrees C. Both chest freezers and ice cream chest freezer had satisfactory temperatures. No signs of recent pest activity were present at the time of inspection.