INSPECTION REPORT Health Protection DSOG-AX9TQZ

PREMISES NAME Apna Chaat House		Tel: (604) 502-7080 Fax:
PREMISES ADDRESS 112 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE March 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bikram Nathowalia		NEXT INSPECTION DATE April 06, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple blocks of paneer stored at 8C inside the upright cooler in the dry storage room. The upright cooler was measured at 10C. The operator stated that the paneers were delivered today. Corrective Action(s): The operator moved all the paneer inside the freezer or a working cooler at < or - 4C. Make sure to monitor the temperature of all refrigeration units and that it is maintained at < or = 4C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 5

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The operator has still yet to provide up to date daily temperature logs for all refrigeration units and freezers. The last recorded month was in November 2017. This was a requirement from the previous inspection. Corrective Action(s): Begin daily temperature logs for all coolers, freezers, and any hot holding units. Keep records for review by the health inspector. Make sure to have records available prior to the follow up inspection. Correct by: Begin today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris in the follow areas: - in hard to reach areas (ie behind the upright coolers in the dry storage room. - on handles of multiple upright coolers and prep line coolers. - greasy floors in the main kitchen - build up of dirt on wire shelf above the upright freezer in the main kitchen. - on thermometers inside the coolers. Corrective Action(s): Clean the areas noted above. Implement a stricter cleaning schedule to clean hard to reach areas. The areas must be cleaned prior to the follow up inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The upright cooler in the dry storage room for storing bread was measured at 10C at the time of the inspection. Corrective Action(s): Fix the refrigeration unit prior to the follow up inspection. ALL refrigeration units must maintain temperature < or = 4 at all times. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Two sanitizer spray bottles were still not properly labeled. This was noted in the inspection report# KDEL-ASGPW3. Corrective Action(s): Properly label ALL chemical spray bottles. Correct by: Today Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Corrective Action(s): Violation Score: 1

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

Comments

- General sanitation is satisfactory. See violation section for areas of attention. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - All other coolers in the main kitchen (two prep line, upright) < or = to 4C. Ensure to keep the lid of the top refrigerated prep line cooler closed as much as possible to maintain temperature < or = 4C. Note: The undercounter cooler at the bar area was not in use at the time of the inspection. - All other coolers in the dry storage area (four upright) < or = to 4C. - Upright freezer in the main kitchen at -18C. - All freezers in the dry storage area (chest) < -18C. - No hot holding units in the kitchen. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 35C at the plate's level. - Two surface sanitizers in spray bottle at 100 ppm chlorine solution. - Dry storage area has adequate space and wire racks. Dry food items (ie sugar, spices) stored in large bins with proper lids. - No signs of pest activity at the time of the inspection. Pest control reports (Nov 2017, Jan/March 2018) showed active monitoring/control measures of mice and cockroaches using traps/baits. - FOODSAFE equivalent trained staff on duty. Verified at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-AX9TQZ
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:
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