INSPECTION REPORT Health Protection TGIL-BYTN3C

PREMISES NAME Prabu Sweets		Tel: (604) 596-1308 Fax: (604) 596-1398
PREMISES ADDRESS 106 - 7035 128th St Surrey, BC V3W 4E2		INSPECTION DATE March 3, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Varinder Sandhu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The floor of walk-in cooler was sticky. Food debris and spills were observed near the walls. Corrective Action(s): Ensure that the walk-in cooler is cleaned and disinfected frequently to prevent the build up of residues. Throughly clean and disinfect the walk-in cooler. DATE TO BE CORRECTED BY: March 8, 2021 Violation Score: 3

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

Comments

Routine inspection conducted at the sweet shop. The following observations were made during inspection: The facility has a main kitchen, a garage and an auxiliary kitchen. Temperatures recorded at the time of inspection: - Front stand up freezer at -17C - Front display cooler at 4C - Main kitchen walk-in cooler at 3C A small hole was observed in the door. Please seal the hole to ensure that the internal temperature of cooler is maintained at or less than 4C - Auxiliary kitchen walk-in cooler at 2C - Auxiliary kitchen upright freezer at -19C - Hot-holding for gulab jamun was discontinued temporarily due to COVID-19 Storage: - Food stored in dry storage area was either prepackaged or stored in containers with lids. Some food storage containers (flour) had scoops left inside them with handle part touching the food product. It is recommended to either store the scoops outside the container or with the handle part up so it does not come in contact with food. - Food was stored 6" off the floor. - Some food items stored in walk-in cooler were not covered. Ensure that the food is covered and protected from any potential contamination. - Chemicals were stored in a separate area away from food items. Food Preparation: - Food was prepared in a sanitary manner. - The staff was observed maintaining good personal hygiene. General Sanitation and Maintenance: - The facility uses bleach (chlorine) as a disinfectant. - The sanitizer pails were observed in each food preparation area. The concentration of chlorine was recorded at 200ppm. - The handwashing stations were equipped with hot and cold running water, soap in a dispenser and paper towels. - Hot temp mechanical dishwasher was in use at the time of inspection and the max temperature recorded at 207F - Three compartment dishwashing sink is occasionally used. The concentration of chlorine was recorded at 200ppm. - Staff washroom was maintained in sanitary condition and had supply of hot & cold running water, soap and paper towels. - No signs of rodent observed on the facility. - Garage was used to store used cooking oil and dirty laundry. Administration: - Temperature logs were maintained for all refrigeration units. - Records of inspections done by certified pest control company were maintained. COVID-19 Safety Plan: - The facility had COVID-19 protocols in place. - The sanitizer was available at the front door and inside the facility. - Maximum occupancy limit was established and posted at the entrance. - COVID-19 signage was posted at conspicuous locations. - Staff and customers were observed wearing face masks. - Employee screening protocols in place and logs were maintained. NOTE: As discussed during the inspection, please submit a copy of the COVID-19 Safety Plan by March 8, 2021.