INSPECTION REPORT Health Protection SDHI-C69UAC

PREMISES NAME Haryana Sweets & Catering Service		Tel: (778) 302-8779 Fax:
PREMISES ADDRESS 222 - 12448 82nd Ave Surrey, BC V3W 3E9		INSPECTION DATE August 26, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Partap Saini		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel supplied at hand washing station next to kitchen entrance. Staff placed paper towel in the dispenser during the time of inspection. Corrective Action(s): Ensure all handwashing stations are adequately supplied with soap, paper towel, hot and cold running water at all times to promote proper handwashing techniques and safe food handling practices to prevent foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Open can of tomato paste observed in the walk in cooler. Staff voluntarily discarded can of tomato paste during time of inspection. 2. Box of mangos stored directly on top of cartons of eggs in walk-in cooler. Staff moved eggs to the bottom shelf in the walk-in cooler during time of inspection. 3. Bleach sanitizer spray bottle measured at >>>200 ppm chlorine concentration (bleach out of test strip). Staff prepared new bleach solution during time of inspection which was measured at 100-200ppm chlorine. Corrective Action(s): 1. Ensure all opened cans of food are transferred to food safe containers and refrigerated or discarded after opened to prevent chemical leaching into the food and to prevent food borne illness. 2. Ensure all ready-to-eat items are stored away from raw foods (such as eggs and egg shells, which can be potentially contaminated with salmonella) to prevent risk of cross-contamination and foodborne illness. 3. Bleach solution above 200 ppm chlorine concentration can leave chemical residues on food contact surfaces which can cause chemical contamination to food. Ensure sanitizer is prepared at 100ppm chlorine concentration to reduce the risk of chemical contamination on food contact surfaces. Violation Score: 9

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

Comments

Routine Inspection Conducted: Observations: 1. Temperatures: - Walk-in cooler at 4C - Domestic stand-up freezer #1 at -18C - Domestic stand-up freezer #2 at -18C - Chest freezer at -18C NOTE: front display coolers are not in use at this time 2. Sanitation: - General sanitation of premises satisfactory - Bleach sanitizer spray bottle measured at >200 ppm (note above violation) - 3-compartment sink available with drain plugs and bleach - Ventilation hoods kept in sanitary condition - Handwashing station in staff washroom adequately supplied with soap, paper towel, hot and cold running water 3. Storage: - All food is stored at last 6 inches off the floor - All food is covered - Chemicals are stored away from food 4. Pests: - No signs of pests during time of inspection 5. Administration: - FOODSAFE Level 1 trained staff on premises during inspection - Operating permit visible during time of inspection No signature required due to COVID-19. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.