INSPECTION REPORT Health Protection JMAA-B5LSTZ

PREMISES NAME Anand Pizza and Sweet Shop		Tel: (604) 866-9200 Fax:
PREMISES ADDRESS 102 104 - 13245 72nd Ave Surrey, BC V3W 2N4		INSPECTION DATE October 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shamsher Sandhu		NEXT INSPECTION DATE October 20, 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: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gulab jamun was internally probed to be at 10C at time of inspection. It was placed in the cooler about 3 hours ago this morning. Corrective Action(s): Gulab jamun placed immediately into the walk-in cooler. Do not store items in the display cooler until a re-inspection has been done. Gulab jamun is still considered a potentially hazardous food unless shown otherwise (e.g. lab test results for water activity). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. THIS IS A REPEAT VIOLATION: Sanitizing pail was prepared only when EHO entered the facility. 2. Utensil / equpiment stainless steel drawer contained soiled tongs and equipment. Corrective Action(s): 1. Sanitizing pail was measured to be at 200 ppm chlorine residual. Do not make a sanitizing pail only when the inspector walks in. You are not making a sanitizing pail to "show" the inspector - the point is that you USE it at all times to kill bacteria that could make people sick. 2. Tongs were run through dishwasher at time of inspection. Always wash, rinse, and sanitize equipment after EACH use before placing it back into the drawer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Containers of dried goods stored directly on the floor. When staff saw the inspector, the trays were immediately placed off the floor. 2. One shallow tray with a sieve was placed directly on the floor under the cook line. Corrective Action(s): 1. Do not place food items directly on the floor. The floor must be kept clear to protect food from contamination and for easy cleaning. 2. Shallow tray with sieve was washed and run through dishwasher at time of inspection. Do not place food contact items on the floor, even if it is temporary. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front sweets cooler at 4C (bottom shelf), 10C (middle shelf), and 15C (top shelf). Ice is found throughout the cooler. Corrective Action(s): Service the cooler so that it can maintain an ambient temperature of 4C or less THROUGHOUT the whole cooler. Do not place any potentially hazardous foods in the cooler until a re-inspection has been done to verify that it can maintain 4C or less. Date to be corrected by: Oct 18, 2018 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Supervisor on shift took FoodSafe 1 about 6-7 years ago. It has since expired. Corrective Action(s): Take FoodSafe 1 by going to www.foodsafe.ca and enrolling in a course. You can take it in person, online through OpenSchool BC, or by correspondence. Date to be corrected by: Nov 16, 2018. EMAIL invoice proving registration by Oct 23, 2018 to the health inspector. Violation Score: 1

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

Comments

Routine inspection conducted. The following observations were made at time of inspection: 1. Temperatures - Walk-in cooler at 3C - Stand-up domestic freezer ranges from -13 to -16C - Sandwich prep cooler at 4C (top and bottom) - Beverage cooler at 4C - Temperature and dishwasher logs maintained and up-to-date. Remember, you cannot just write down wash temperature for your high-temperature dishwasher. Reminder: The wash temperature should be at or above 150F and the final rinse temperature at or above 180F at the manifold 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels at front service area, at the back kitchen, and in both restrooms *Sanitizing pail was only prepared once staff members saw the health inspector - High-temperature dishwasher sanitizes at final rinse temperature of 73C at the plate (final rinse cycle) - Reminder: Dough mixer and dough presser currently in use. It MUST be cleaned and sanitized after EACH use 3. Storage - General storage and organization needs some improvement. Food items must not be kept on the floor, and stand-up freezer needs some organization - No chemicals observed around food preparation areas 4. Pest Control - No evidence of recent pest activity at time of inspection - Back screen door is tightly shut, no visible gaps or entry points identified 5. The following also requires your attention: - Some grime is starting to accumulate in the following areas: the gaps between equipment in the cook line, ventilation slats, area at the bottom of the stand-up freezer, and floor of the cook line. This needs to be removed by Oct 23, 2018 NOTE: A follow-up inspection will occur to ensure that the cooler has been repaired.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B5LSTZ
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: 0.25 hour Specific comments:
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