INSPECTION REPORT
Health Protection
MTRG-B45QYM

PREMISES NAME
Aggarwal Sweets
Tel: (604) 543-0772
Fax:
PREMISES ADDRESS
351 - 8158 128th St
Surrey, BC V3W 1R1
INSPECTION DATE
August 30, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Harshat Aggarwal
NEXT INSPECTION DATE
1 Month
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

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. Slight debris accumulation on fan covers in several walk-in coolers
2. Ice build-up in domestic upright freezer holding pureed mint
3. More detailed cleaning in hard to reach areas, such as corners of cabinetry and underneath and around various equipment
Corrective Action(s): 1. Ensure that fan covers are cleaned, wiped down and maintained on a regular basis
2. Ensure that ice build-up is removed and that freezer is inspected to ensure it is in good working order
3. Ensure that janitorial company and staff are more detailed in daily cleaning
Correction date: 3 days
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Top handle for one prep cooler (holding various inserts of gravies) was not available during time of inspection.
A handle needs to be available for easy opening and closing of walk-in cooler
2. Door knob to ladies washroom missing, operator informed that service has been notified
Corrective Action(s): 1. Ensure that a handle is available for prep cooler. All equipment must be in good repair and working order.
2. Ensure door knob is available for ladies washroom.
Correction date: 2 weeks

Violation Score: 3


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

Comments

Routine inspection conducted.

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - except for the the above noted.
- All temperatures meet health requirements:
* Prep/line coolers at 4C or below
* Walk in cooler #1 at <4C
* Walk in cooler #2 at 4C or below
* Walk in cooler #3 at 4C or below
* Freezers at -18C
* Display coolers (sweets) running 4C - 8C, continue to monitor
* Hot holding unit maintaining food temperatures of >60C during time of inspection

- Low temperature dishwasher #1 dispensing adequate chlorine sanitizer (50ppm) residual at final rinse
- Sanitizer log available and maintained for this dishwasher
- Low temperature dishwasher #2 dispensing adequate chlorine sanitizer (50ppm) residual at final rinse
- Bleach sanitizer available along main cook line, concentration at 100- 200ppm
- All foods covered with plastic wrap or lids
- Good food storage and labeling practices observed
- All employees were wearing hair restraints during time of inspection
- No evidence of pests detected during time of inspection
- General sanitation of facility - OK

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: MTRG-B45QYM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.17 hour
Specific comments: BUNGE vegetable ghee: <2% Trans Fat
Canola Harvest: Tasty Fry: <2% Trans Fat
Capri Canola oil: <2% Trans fat
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment