INSPECTION REPORT
Health Protection
NRAI-A8YPH9

PREMISES NAME
Aggarwal Sweets
Tel: (604) 543-0772
Fax:
PREMISES ADDRESS
351 - 8158 128th St
Surrey, BC V3W 1R1
INSPECTION DATE
April 13, 2016
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Harshat Aggarwal
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Chlorine sanitizer in spray bottle in the sweet making area measured to be greater than 200ppm concentration.
Diluted during the inspection.
.
2. Bowls stored in bulk food products used as scoops.
Corrective Action(s): 1. Add 1 teaspoon of bleach to 1 litre of water for food grade sanitizer.
2. Use scoops with handles and ensure handles do not touch the food OR use the bowl and wash after use.
Violation Score: 3


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

Comments

Hand sinks equipped with hot and cold running water, liquid soap, and paper towels.
Sanitizer is available at the large pot washing area; pots are sanitized after wash and rinse.
Low temperature dishwasher in the kitchen measured to be at 45.9C and had a chlorine sanitizer residual at least 50ppm.
Low temperature dishwasher off the dining area measured to be at 49.0C and had a chlorine sanitizer residual at least 50ppm
Chlorine bleach sanitizer measured to be at 100ppm concentration; sanitizer was available in buckets with cloths stored inside or in labelled spray bottles.
Dishwashing and temperature logs are maintained.

All foods in storage, coolers and freezers are labelled and covered with tight fitting lids.
Coolers measured to be at 4C or below.
Freezers measured to be at -18C or below.
All foods are stored off the floor.
General sanitation is maintained.