INSPECTION REPORT Health Protection LKIM-BJQNJF

PREMISES NAME Sarpanch Sweets And Restaurant		Tel: (604) 582-6706 Fax:
PREMISES ADDRESS 14645 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE December 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunil Kumar		NEXT INSPECTION DATE December 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of inspector. Third compartment sink empty and no other sanitizer solution available for use. Staff made third compartment sink sanitizer solution too weak. CORRECTED DURING INSPECTION - 1 tablespoon (15mL) bleach for 1 gallon of water. Please see wall poster in English OR Punjabi for reference. . Knives stored in crack in wall. CORRECTED DURING INSPECTION - Do not store in this area. Get a knife . Corrective Action(s): Ensure sanitizer solution in third compartment sink is available for use at ALL times throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Much cleaning required. - Inside Gulab Juman equipment - On floors under equipment - Walls - Floors - Handsinks - Inside coolers - Anywhere food debris/grime has accumulated . Corrective Action(s): Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Two functional sink plugs available for use observed - All lids on food items in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Dishwasher is not in use and three compartment sink method is used for facility as 6 seats at restaurant - Sanitizer solution MUST always be set up in third compartment NOTE: Facility is storing raw food items at adjacent shop - CONTACT HEALTH INSPECTOR FOR USE OF THIS SHOP