INSPECTION REPORT
Health Protection
CPAK-BDYRPK

PREMISES NAME
H Anmol Sweet & Restaurant
Tel: (604) 507-9898
Fax: (778) 593-7358
PREMISES ADDRESS
108 - 8363 128th St
Surrey, BC V3W 4G1
INSPECTION DATE
July 11, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ranjit Sahota
NEXT INSPECTION DATE
4 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

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Fried samosas placed directly in cardboard boxes.
2) Few uncovered foods observed from the walk-in cooler.
3) Garlics placed right by the handwash sink in kitchen.
Corrective Action(s): Ensure all foods are stored in food grade containers, properly covered to protect from contamination at all times. Do not place foods too close to the sinks.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Exposed floors observed under the dishwashing sinks.
Corrective Action(s): Ensure to have the floors redone so that the surface is smooth, non-porous and easily cleanable.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: No thermometer was available for the front display cooler.
Corrective Action(s): Ensure to obtain a thermometer for this unit.
Violation Score: 1


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

Comments

Routine inspection conducted:

-Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water.
-Coolers operating at/below required temperature of 4'C; Freezer operating below required temperature of -18'C.
-200ppm chlorine solution available in a bucket to hold wiping cloths.
-Low temperature dishwasher achieved >50ppm chlorine solution at the plate level after final rinse.
-Ventilation canopy hood serviced and maintained. Next service scheduled for December 2019.
-No evidence of pest activity observed.
-Washroom handsink satisfactory.

NOTE: Side dishes stored in small amount at room temperature for lunch hours only. Operator had advised these are to be used within 1 hour only. OK. Any left over items after 2 hours must be discarded.
NOTE: Ensure all cooked foods are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Do not place cooked foods at room temperature for more than 2 hours for cooling.

General sanitation of the facility satisfactory, but could be improved by cleaning hard to reach areas (i.e. underneath and behind large cooking equipment) on a more regular basis and decluttering/reorganizing the back prep area. Improvement in sanitation level required for the next routine inspection.

Please contact the health inspector for any questions or concerns.