Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-C48NYY
PREMISES NAME
Spice of Punjab Sweets & Restaurant		Tel: (604) 503-3031
Fax:
PREMISES ADDRESS
147 - 6350 120th St
Surrey, BC V3X 3K1		INSPECTION DATE
June 21, 2021		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Praveen Singh		NEXT INSPECTION DATE
3 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 = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw chicken breast were left in the sink at room temperature. The internal temperature was recorded at 18.3C. As per staff, the raw meat was at room temperature for 4+ hours.
Corrective Action(s): Cold potentially hazardous food should be thawed in a manner that prevents bacterial growth or toxin production. One way to thaw cold potentially hazardous food is by storing it in cooler overnight at temperature of atleast 4C or less.
Raw chicken breast was discarded at the time of inspection.
Violation Score: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Display cooler for storing sweets was found at ambient temperature of 12C.
Corrective Action(s): Ensure that cooler is maintained at temperature of atleast 4C or less. Do not store cold potentially hazardous food in the display cooler until it is fixed.
Temperature of sweets was recorded below 4C. Sweets were moved to the back cooler at the time of inspection.
TO BE CORRECTED BY - June 25, 2021
Violation Score: 3

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

Routine inspection conducted at food facility and the following observations were made during the inspection:

Temperature:
- Walk-in cooler at 4C.
- Chest freezer (x2) placed in walk-in cooler below -18C.
- Chest freezer in food prep area at -21C.
- Pop cooler at 0C.
- Prep cooler at 4C (top) and 3C (bottom). One door of prep cooler had broken seal and does not close properly.
**Ensure that prep cooler door seals properly in order to maintain temperature of at least 4C or less.
- Temperature logs haven't been updated since December 2020.
**It is advised to record and maintain daily temperature logs.

Hygiene and Sanitizing:
- Hand wash station (x3) was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in food prep area, front service area & washroom.
- Sanitizer pail available near work station and the concentration of bleach noted at 200ppm.
- Low temp mechanical dishwasher in place with chlorine dispensed tat 50ppm.
- 3-compartment sink available for dishwashing. Bleach (100ppm) is used as sanitizer.
- Utensils and tongs were found in good sanitary condition.
- Washroom was clean and maintained in good sanitary condition.
- Vent had grease build-up. Service due this month.
**Ensure that the vent hood is free of any dirt/grease build-up.
Storage:
- All food items were stored at least 6" off the floor.
- All products were either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Scoops were found in the containers and handles were not clean.
**Place scoops either outside the container in a sanitary condition or with handle up in the container.
- Chemicals, including bleach and cleaners, were stored separate from food preparation areas.

Pest Management:
- Professional pest control company conducts routine checks. Last inspection conducted on June 7, 2021.
- No visible signs of pest activity observed at the time of inspection.
- Mechanical traps were present throughout the facility.

Administrative:
- Operating permit was posted in a conspicuous location.
- Operator has valid FoodSafe Level 1 certificate.

COVID-19 Safety Plan:
- A copy of COVID-19 Safety Plan was available on site.
- COVID-19 protocols were in place.
- Maximum occupancy limit was established and signage was posted during inspection.
- A COVID-19 checklist was completed during inspection and emailed to the operator. Please review this checklist for more details.