INSPECTION REPORT Health Protection TPAU-D4DT6V

PREMISES NAME Pardesi Sweets and Restaurant		Tel: (604) 591-1950 Fax:
PREMISES ADDRESS 107 - 13588 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE April 16, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Major Singh Johal		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): 1 container of "Bush" brand orange red dye container was observed at the facility and staff confirmed that it is used for food colouring. As discussed, one of the ingredients of "Bush"orange dye is not safe for human consumption and can result in potential health problems. Staff removed the container off site and willing to use a different brand. Corrective Action(s): Do not use products that are unfit or not safe for human consumption. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 2 large pots stored under the prep table had build up and food debris in them. Staff stated that the utensils were washed and sanitized after use then washed again prior to using them. After discussion, staff moved both pots to 2 compartment dishwashing sink for manual dishwashing. - Ventilation hood had build up of oil and grease. Last service was conducted in Jan 2024. Corrective Action(s): Please ensure that all clean utensils are stored in a sanitary manner. - Store all clean utensils in a manner that could prevent any contamination. - Service the ventilation hood by APRIL 23, 2024. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): All buckets and containers with dry foods such as spices had small bowls/containers sitting inside them. This could result in potential food contamination during food handling. Corrective Action(s): Use proper scoops with handles to dispense food and store the scoops outside the containers/buckets in a sanitary manner to prevent contamination. TO BE CORRECTED BY - April 23, 2024 and ongoing Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation (CORRECTED DURING INSPECTION): 2 buckets of yogurt were observed in the walk in cooler. Staff stated that one bucket was bought and second one was prepared onsite. Receipt was provided for verification of supplier for 1 bucket. Second bucket containing yogurt prepared by restaurant was voluntarily discarded by the staff. Corrective Action(s): Please submit the written proposal and food safety plan for yogurt to your district EHO for review. - Do not process yogurt onsite. - Buy yogurt from an approved supplier until written health apporval is granted by your district EHO for processing yogurt onsite. For more information, please visit: http://foodsafetyplans.foodsafe.ca/dairy-guidelines.html Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: In the back area, under the shelving units, spills of rice and food debris observed that could attract rodents into the facility. Corrective Action(s): Please clean the back area regularly to prevent build up of food debris and conditions that could allow breeding of pests inside the facility. TO BE CORRECTED BY - April 23, 2024 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): At the start of inspection, operator was not onsite and no staff on duty had valid FOODSAFE Level 1 certificate or equivalent. Operator joined the inspection later and has valid FOODSAFE Level 1 certificate. Corrective Action(s): Please have at least one staff on duty with FOODSAFE Level 1 or equivalent during facility operation when operator is not available onsite. Violation Score: 1

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

Comments

Routine inspection conducted. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk in cooler temperature recorded between 4C to 6C. Staff stated that cooler was opened more often during lunch rush. - Front pop cooler at 4C - Front display cooler at 4.4C - Prep cooler at 3.7C - Stand up glass cooler at 6C. Internal temp of mint chutney recorded at 4.8C Follow up to be conducted to confirm cooler temperatures. - 3x chest freezers recorded at -18C, -10.7C and -15.2C - Few food products were being cooled at the time of inspection. Staff stated that food is stirred and cooled in small containers then moved to cooler in buckets. Hot food is not left outside for more than 1 - 1.5hrs. - Single use take out containers were packed and stored at room temp for pick up (tiffin services). Staff confirmed that food is picked up between 2:00PM and 4:00PM. Storage & Maintenance: - All food products were found either in original packaging or covered inside coolers except containers with food being cooled down. - Chemicals and cleaners were stored separate from food preparation areas. - Hand wash stations were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle and sanitizer pail available and the concentration of bleach noted at 200ppm. - Low temp mechanical dishwasher used for dishwashing. 100ppm chlorine residual recorded during rinse cycle. - 2 compartment dishwashing sink and prep sink available. - Washroom maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operator has valid FoodSafe Level 1 certificate (June 9, 2024) Actions required: - Maintain daily temperature logs for all the coolers. - Use shallow pans for cooling hot food to expedite the cooling process. A follow up inspection will be conducted to ensure compliance.