INSPECTION REPORT Health Protection SDHI-C6TTJK

PREMISES NAME Shahi Catering & Sweets		Tel: (604) 596-0462 Fax:
PREMISES ADDRESS 106 - 12827 76th Ave Surrey, BC V3W 2V3		INSPECTION DATE September 13, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kulvinder Singh Pooni		NEXT INSPECTION DATE September 14, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 54

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large containers of chicken curry in walk-in cooler probed at 13.5C and 12.6C. Operator mentioned that the curry was cooked yesterday and cooled in large containers. Operator the containers of curry during the time of inspection. Corrective Action(s): Ensure all potentially hazardous foods are cooled from 60-20C within 2 hours and from 20-4C within 4 hours to prevent microbial growth and/or toxin production and to prevent foodborne illness. To cool foods faster, use shallow trays, a blast chiller and mix foods often. Suggested to operator to use an ice wand. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Milkcake sweet observed displayed at room temperature and measured at 26C. Operator mentioned that it was prepared yesterday. Operator voluntarily discarded the milkcake sweets during time of inspection. 2. Sliced vegetables observed in 3 trays stored at room temperature. Operator mentioned the vegetables were cut <1 hour ago. Staff moved all sliced vegetables to the walk-in cooler during time of inspection. Corrective Action(s): Milkcake is a potentially hazardous food which contains milk (dairy) and requires refrigeration at 4C or lower to prevent bacterial growth and foodborne illness. Ensure all potentially hazardous foods are stored/displayed at 4C or lower at all times to prevent foodborne illness. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink upon entry into kitchen not supplied with hot water. Operator mentioned that it stopped working 2 days ago. Maintenance was contacted during inspection. Corrective Action(s): Hot water is required at all handwashing stations to ensure all food handlers can wash their hands properly to prevent cross-contamination to food and to prevent foodborne illness. For the time being, the 2-compartment prep sink directly beside the handsink is being used as a handwashing station and is supplied with soap, paper towel, hot and cold running water. Ensure the handsink is repaired immediately. To be corrected by: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tomatos observed in walk-in cooler placed over container of thawing fish. Operator moved the tomatos to the produce area of the cooler during time of inspection. Corrective Action(s): Ensure all ready-to-eat foods are stored away from raw meats to prevent cross-contamination and foodborne illness. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies and house flies observed in the kitchen. Sticky traps are visible throughout the kitchen and pest control company is contracted to conduct monthly checks (pest reports verified during time of inspection). Corrective Action(s): Replace sticky fly traps. Ensure the sticky traps are changed more often to prevent possible contamination to food. Consult with pest management company to investigate fruit and house flies. Operator to email pest report to the health inspector once the pest inspection is completed. To be corrected by: 1 month Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Top cover of sandwich cooler in kitchen not available. The operator placed trays over the cooler during time of inspection and mentioned that the cover was being repaired. Corrective Action(s): Without an adequate cover on top of the sandwich cooler, the temperature of the cooler increases very fast which increases the storage temperature above 4C and can allow microbial growth in potentially hazardous foods. Ensure the cover is replaced/repaired immediately and that the cooler is always covered to prevent storage temperatures from rising above 4C. Date to be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 4C - Display cooler at front service area at 4C - Undercounter cooler at 4C - Domestic freezer at -18C NOTE: ensure temperatures are taken of all cold and hot-holding units and temperatures are recorded as per approved Food Safety Plan. Ensure the log is maintained to be checked by the health inspector next inspection. 2. Sanitation: - Handwashing station in staff washroom supplied with soap, paper towel, hot and cold running water - Bleach sanitizer bucket with wiping cloths measured at 200 ppm chlorine concentration with test strip - QUATS sanitizer spray bottle measured at 200 ppm QUATS concentration - High temperature dishwasher reached 78C at plate surface (final rinse temp above minimum of 71C) - Ventilation hoods observed in good sanitary condition 3. Storage: - All foods are observed covered during time of inspection 4. Pests: - Pest control company is contracted and conducts monthly inspections 5. Administration: - FOODSAFE Level 1 trained staff on premises during time of inspection (verified - expires Dec 5, 2023) - Operating permit available on premises NOTE: ensure the operating permit is posted in a conspicuous location at all times. No signature required due to COVID-19 pandemic. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.