INSPECTION REPORT Health Protection MTRG-ATKQ8P

PREMISES NAME Lahori Sweets & Restaurant		Tel: (604) 593-6733 Fax: (604) 593-6722
PREMISES ADDRESS 109 - 12877 80 Ave Surrey, BC V3W 0H7		INSPECTION DATE November 29, 2017	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Zarar Butt		NEXT INSPECTION DATE February 19, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # MTRG-ATCVNU of Nov-22-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Prep cooler by chest freezer running warm. Ambient temperature at 9.2C During time of inspection, eggs stored within cooler were moved. Only veg and non-potentially hazardous sauces stored within now) Code 401 noted on Routine inspection # MTRG-ATCVNU of Nov-22-2017 Adequate handwashing stations not available for employees [s. 21(4)] (During time of inspection, the following observations were made: 1. Handwashing in front service areas missing soap 2. Handwasing station at cook line obstructed with sheet pan)

Comments

Follow up inspection conducted to MTRG-ATCVNU. - Prep cooler by chest freezer was removed and new smaller upright display cooler now in its place - Temperature of upright display cooler at 2C during time of inspection. - Droppings located under shelving by walk-in cooler have been removed - Droppings located on lowest shelving storing dry goods container removed - No new droppings found during time of inspection - ALL foods are kept protected from contamination (i.e., all opened dry goods must be stored in containers) - Commercial fume hood/ canopy now maintained in sanitary condition - Containers holding scoops/ ladles, etc require to be cleaned and sanitized - Area under two compartment sink in dish pit now maintained in sanitary condition - Facility has undergone deep and thorough clean - Facility has been de-cluttered of kitchen items/ containers - Handwashing in front service area now equipped with liquid soap and paper towels - Handwasing station at cook line was unobstructed during time of inspection