INSPECTION REPORT Health Protection JCHY-CDWRJ8

PREMISES NAME Metro 1 Sweets & Catering		Tel: (604) 503-2696 Fax:
PREMISES ADDRESS 101 - 8383 128th St Surrey, BC V3W 4G1		INSPECTION DATE April 28, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sanjeev Bobby Gill		NEXT INSPECTION DATE May 05, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 75

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed rice pudding and sweet&sour sauce to be cooled in large containers and pots which was made within the hour. Corrective Action(s): All potentially hazardous foods must be cooled between 60C-20C within 2 hours and 20-4C within 4 hours. Cool aforementinoed items in shallow pans. Can purchase ice wand to allow for faster cooling. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Butter sauce observed to be stored at room temperature for over 4 hours. Corrective Action(s): Discard the aforemetioned items. All potentially hazardous foods must be stored at 4C or lower. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach (chlorine-based) sanitizer bucket availble to sanitize food contact surfaces. Observed staff ware washing with just soap and water. Corrective Action(s): Prepare bleacah sanitizer bucket to measure 100-200ppm to sanitize food contact surfaces. Food contact surfaces must be cleaned and sanitized throughout the day and not once a day. Rewash all kitchen equipment. All kitchen equipment must be washed, rinsed, sanitized, air dry using 3-compartment sink method. 3rd compartment sink must be diluted to 100-200ppm chlorine at 1:500 dilution. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink beside the walk-in cooler and washroom handwashing sink lack paper towel in paper towel dispenser. Corrective Action(s): All handwashing sink must be well equipped with hot and cold running water, liquid soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Observed raw chicken and fish stored above ready-to-eat foods such as cooked chicken, sauces, produce in the walk-in cooler. Observed raw frozen meats stored above and beside ready-to-eat foods such as veggie balls in the walk-in freezer. Corrective Action(s): All raw meats must be stored separate and below all ready-to-eat foods to prevent possible cross contamination. Corrected by: May 5, 2022. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Rodent dropping observed underneath dry storage racks. Corrective Action(s): Clean and sanitize the aforementioned areas. Corrected by: May 5, 2022. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Dry spice compartment is constucted with exposed wood. Corrective Action(s): Finish the wood to ensure all food contact surfaces of easily cleanable material. Corrected by: May 5, 2022. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed that premises removed mop sink as previous report indicated mop sink presence. Informed operator that inspector will check facility file. Corrective Action(s): Do not conduct construction/renovations without district inspector approval. Reinstate all equipment as per approved floorplan. Corrected by: Immediately. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No operator on-site have valid FOODSAFE Level 1 Certificate. Corrective Action(s): Ensure at least one staff is on-site at all times with valid FOODSAFE Level 1 Certificate able to present upon inspector request. Corrected by: Immediately. Violation Score: 1

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

Comments

Routine Inspection conducted today. Operator informed that the facility is catering and take-out only. No dine-in. Prep cooler, stand-up cooler, and walk-in cooler measured at 4C or lower. Chest freezer and walk-in freezer measured at -18C or lower. 3-compartment sink available for ware washing.