INSPECTION REPORT Health Protection JCHW-AH9VAS

PREMISES NAME Saini Sweets & Restaurant		Tel: (778) 518-9622 Fax:
PREMISES ADDRESS 104 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE January 3, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjit Singh Saini		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): 1-20L pail of home made yogurt was on-site at the time of inspection. Corrective Action(s): Currently only facilities with a dairy licence are approved to make yogurt. Yogurt used in a facility must be obtained from an approved source. Yogurt was discarded at the time of inspection. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Onions were stored under raw fish. Corrective Action(s): All potential ready-to-eat foods are to be stored above raw foods to prevent potential contamination and cross contamination of foods. Onions were relocated at the time of inspection. Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the back area of the kitchen (dry storage area and dough mixer). Corrective Action(s): All areas affected by droppings are to be cleaned and sanitized. Sanitize area using a 1:10 bleach solution and wipe away droppings with a single use paper towel (wear gloves). To prevent a pest infestation ensure the following are carried out: ensure restaurant is maintained in a clean and sanitary condition, remove standing water, ensure food is stored in containers with tight fitting lids, eliminate any potential pest entry points, and contact professional pest control services. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 3 compartment sink was leaking water. Corrective Action(s): Service 3 compartment sink and repair leaking pipe. All equipment is to be maintained in good working order. Correction date: 2 weeks. Violation Score: 3

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 -15C. -Prep cooler was at 5C (adjust cooler to ensure it can maintain 4C or less at all times). -Upright cooler was at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine sanitizer on the dish surface (minimum 50ppn required for proper sanitizing). -Sink plugs present for 3 compartment sink. -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle was tested at 200ppm and properly labelled. Do not store sanitizer spray bottle under the handwash station - sanitizer must be easily accessible and food contact surfaces must be cleaned and sanitized on a regular basis. -Washroom clean and well maintained. -Operator states hot potentially hazardous foods are cooled in a metal pot at room temperature and transferred into the walk-in cooler. All sauces were made a few days ago and unable to determine whether or not items have been properly cooled. To rapidly cool foods, sauces can be cooled in shallow pans, in an ice bath, using an ice wand, using the walk-in freezer, etc. Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. -Scoops stored in a sanitary manner. -Food items stored off the floor. Sweets in the front display area covered with plastic wrap. -General sanitation good at the time of inspection. *Operator FoodSafe Level 1 certificate valid until 2020. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AH9VAS
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: Facility does not use margarine. Oil is trans fat free. Other food items met the trans fat requirements.
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