INSPECTION REPORT Health Protection TGIL-CM5UL8

PREMISES NAME Apna Chaat (120th St)		Tel: (604) 580-4236 Fax:
PREMISES ADDRESS 201 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE December 15, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bikram S Nathowalia		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No hot water supply noted in any of the handwash sink in the food prep and bar area. This may result in employees not washing their hands properly prior to food handling which can result in potential food contamination. Operator stated that hot water was available in the morning. Technician was called during inspection and he changed the hot water tank settings. All sinks later had hot water supply. Corrective Action(s): Ensure that both hot and cold potable water supply is available at all times during facility operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: In the walk in freezer, food spill/debris was sticking to the floor under the shelving unit. Corrective Action(s): Please clean the above mentioned area adn ensure that the facility is maintained in good sanitary condition at all times. TO BE CORRECTED BY - December 31, 2022 Violation Score: 3

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

Comments

Routine inspection conducted. Observations: Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk in freezer at -13C - Walk in cooler at 3C - Prep cooler at 4C - Stand up cooler at 4C - Hot potentially hazardous food stored in hot holding units recorded above 60C - 2x prep coolers on other end recorded at or below 4C - Back storage area: 5x freezers recorded below -18C, 1x cooler recorded at 3C - Undercounter cooler in bar area at 1C - Temperature logs were maintained and found up-to-date. Good. - Cold potentially hazardous food used for chaat services stored on ice in the prep cooler (turned off) and recorded at or below 4C. Operator stated that the ice gets changed frequently and small batches of food is brought out and served within 2 hours. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Pest proof bins used for dry storage. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations were adequately stocked with cold running water, liquid soap, and single-use paper towels. See violation noted above. - Multiple sanitizer spray bottles available and the concentration of bleach noted at 200ppm. - High temp mechanical dishwasher is primarily used for dishwashing and reached 71C on dish surface during rinse cycle. - Glass dishwasher used in bar area and the concentration of iodine recorded between 12.5-25ppm. - Utensils and tongs were found in good sanitary condition. - Ecolab lactic acid based sanitizer used for sanitizing tables in dining area. The concentration was found satisfactory. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. - Inspection reports were verified and found satisfactory. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate. Please consult and confirm with your plumber if a hot water tank with larger capacity is needed to meet your facility's daily operational requirements.