INSPECTION REPORT Health Protection MTRG-ATXV9C

PREMISES NAME H Anmol Sweet & Restaurant		Tel: (604) 507-9898 Fax: (778) 593-7358
PREMISES ADDRESS 108 - 8363 128th St Surrey, BC V3W 4G1		INSPECTION DATE December 11, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjit Sahota		NEXT INSPECTION DATE December 18, 2017
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, food grade chlorine sanitizer measured at 0ppm Staff corrected during time of inspection Final concentration at 100ppm Corrective Action(s): Ensure that sanitizer solution is at 100ppm -200ppm chlorine concentration at all times Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: During time of inspection, milk crates of potatoes were stored under the dish pit area Staff removed during time of inspection Corrective Action(s): Ensure not to store food stuff in dishwashing areas or under sinks Cross contamintation may occur from contaminated surfaces 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: During time of inspection, the following observations were made: 1. newspaper was used to line the floors to soak up grease on main cook line - This can be a fire hazard and not safe to use 2. aluminum foil used to line exposed wooden shelving - wooden surface is porous, and may not be easily cleanable Corrective Action(s): 1. Ensure that newspaper is not used to line or soak up grease in restaurant. 2. Ensure that wooden surface is painted or coated (non toxic) so that surface will be easy to clean Correction date: 1 week Violation Score: 3

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

Comments

- Handwashing stations equipped with hot/cold running water, liquid soap and paper towels All temperatures meet health requirements: * Walk in cooler at 4C * Chest freezer at -7C * Line/prep cooler at <4C * Hot holding unit maintaining food temperatures at >60C * Sweets display cooler at 6C - deemed satisfactory - Commercial fume hood/ canopy maintained in sanitary condition - Food products stored at least 6" off the floor - Low temperature dishwasher available, concentration of chlorine residual at final rinse at 50ppm - No evidence of pests detected during time of inspection