INSPECTION REPORT Health Protection YTAN-C4XS2A

PREMISES NAME Surrey Express Sweet and Pakora House		Tel: (604) 592-8900 Fax:
PREMISES ADDRESS 101 - 12889 84th Ave Surrey, BC V3W 0K5		INSPECTION DATE July 15, 2021	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Danial Punni		NEXT INSPECTION DATE July 21, 2021
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sweets in display cooler were measured to be at around 6C - 7C. Corrective Action(s): All sweets in display cooler were transferred to another properly working cooler at time of inspection. Cooler not to be used to store potentially hazardous foods until repaired (see violation code 308). Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Vegetable slicer and can opener were found to have old food debris on them. 2) A few dirty pots and pans were stored together with clean pots and pans. 3) Cutting board on prep cooler counter was heavily stained. Corrective Action(s): 1) Operator stated the slicer and can opener are not in use. Either thoroughly clean and sanitize all parts of both pieces of equipment, or remove from premises if not in use. 2) Do not store dirty pots and pans. All food-related equipment must be cleaned and sanitized after each use, and never stored uncleaned. 3) Replace cutting board on prep cooler counter. In the meantime, thoroughly clean and sanitize this cutting board. Correct by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer solution was available in the kitchen for sanitizing surfaces. Corrective Action(s): Operator prepared fresh bleach solution at 100ppm at time of inspection, with wiping cloth stored in solution. Ensure to change the solution every 2 hours or sooner if solution becomes visibly dirty/cloudy. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Bags of onions were stored directly on the floor by the back door. 2) Mango puree was stored in prep cooler in opened tin can. Corrective Action(s): 1) Do not store any food item or foor-related item directly on the floor. 2) Once opened, tin cans must not be used to store food. Mango puree was transferred into an insert at time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Display cooler for sweets was measured to be at 6.7C at time of inspection. Corrective Action(s): Service this cooler and do not store any potentially hazardous foods in this cooler until it is capable of maintaining temperatures at 4C or colder. Correct by: Immediately. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Ziploc bags, hard plastic single-use containers (for yogurt, ghee, etc.), and plastic spoons were found onsite and were being reused. Corrective Action(s): Discontinue this practice. All items noted above are intended for single-use only, as they cannot be properly cleaned and sanitized. Discard all items intended for single-use. Violation Score: 3

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

Comments

- Hand washing sink was properly supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution was prepared at time of inspection, tested to be at 100 ppm (chlorine residual). *Ensure to always prepare sanitizer solution prior to beginning any food preparation. This solution must be available for use during operation. - Low-temperature chemical dishwasher achieved 50 ppm chlorine residual, detected at the dish surface after sanitizing rinse cycle. Test strips available for monitoring. - Walk-in cooler and prep cooler measured at 4C or colder. - Chest freezers measured at -18C or colder. - Accurate thermometers available. **Ensure to keep daily temperature logs for all coolers and freezers. - Good separation of raw and ready-to-eat food items. All food items stored properly covered. - Dry storage room well-maintained. All food in dry storage room stored off the floor. - Pest control in place (monthly). No signs of pest activity noted at time of inspection. - Reminder that sweets are not be made onsite at this facility until a written proposal and food safety plan has been approved by the health inspector. Keep invoices for all sweets purchased from other approved facilities onsite. Please email invoices to health inspector for review. Note: Ventilation canopy was not turned on at time of inspection. Ensure to turn ventilation canopy on prior to beginning any cooking.