INSPECTION REPORT Health Protection JCHW-AZWUSG

PREMISES NAME Bharat Parmar Sweet Shop & Restaurant		Tel: (778) 893 3505 Fax:
PREMISES ADDRESS 121B - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE June 20, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Bharat Singh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy sauce taken out at 10:00 this morning was stored at room temperature (inspection time was at 14:30). Sauce was at 40C Corrective Action(s): Potentially hazardous foods cannot be stored between 4C to 60C for more than 2 hours to prevent the growth of pathogens and or the formation of toxins. Gravy was discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine disinfectant at the time of inspection. Operator states dishwasher was tested this morning and had the correct sanitizer strength - no records maintained for sanitizer strength. 2) Washed knives and vegetable grater had food debris from the previous day. Corrective Action(s): 1) Dishwasher sanitizer pail was changed and dishwasher was primed. Sanitizer strength was tested at 50ppm. All dishware and utensils washed and sanitized in the dishwasher at the time of inspection. 2) Ensure all utensils are properly washed and sanitized after each use. Items which are not washed immediately may need to be presoaked. Knives and vegetable grater were washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Back chest freezer had 7 kulfi. Staff stated kulfi was made at home for personal use. Corrective Action(s): All foods in a restaurant are assumed for public use and all foods must be front an approved source - home is not considered an approved location for food manufacture. Kulfi was discarded at the time of inspection. Violation Score: 9 209 - Food not protected from contamination [s. 12(a)] Observation: 1) Box of bleach was stored directly on a container of vegetable oil. Vegetable ghee was stored with paint supplies. 2) Fried foods were placed into cardboard boxes. 3) Equipment is being stored in a common hallway area with another facility. Corrective Action(s): 1) Do not store chemicals with foods. This is to prevent potential chemical contamination of foods. Chemicals were relocated at the time of inspection. 2) Do not store food items in cardboard boxes. Cardboard boxes may potentially contaminate foods and cardboard boxes cannot be properly cleaned and sanitized. Foods were transferred at the time of inspection. 3) Do not store equipment in a common hallway. These areas are accessible by other people in the complex Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required along the door seals of the undercounter freezer and wall/cook line. Corrective Action(s): Ensure facility adheres to sanitation plan and facility is maintained in a clean and sanitary condition at all times. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator was not present at the time of inspection. Staff on-site did not have FoodSafe Level 1 or equivalent. Corrective Action(s): In the absence of the operator, at least one staff member with valid FoodSafe Level 1 or equivalent must be on-site at all times. Operator arrived at the facility at the time of inspection. Repeat violation regarding FoodSafe Level 1 staff will result in the issuance of a violation ticket. Violation Score: 1

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

Comments

-Inspection conducted with student training Environmental Health Officer -Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front sweets cooler was at 4C. -Both chest freezers were less than -18C. -Undercounter freezer was at -10C. -Operator stated ice is purchased to cool hot potentially hazardous foods. Items made the previous night were at 4C. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail labelled and tested at 200ppm. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.