INSPECTION REPORT Health Protection BCUD-BM5VBL

PREMISES NAME Kamal Sweets & Tandoori Hut		Tel: (604) 598-1238 Fax:
PREMISES ADDRESS 104 - 6977 128th St Surrey, BC V3W 4E1		INSPECTION DATE February 25, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kamaljit Janda		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Disposable plastic glove observed used to pack sweets, then removed and placed back on shelf 2) Black garbage bag used to cover food ingredients in wok 3) A large amount of foods left out on counter for future use - paneer, lettuce, samosa filling, among others 4) Tamarind sauce currently stored at room temperature at front of house 5) Cut onions found in dairy crate Corrective Action(s): 1) Immediately discard gloves after use 2) Never use garbage bags as food contact surfaces. Use only food grade materials 3) While not in use, store all hazardous foods in coolers 4) Tamarind sauce must be kept at 4C or below, unless proven otherwise. 5) Use dairy crates for storing only prepackaged foods or whole, unprocessed produce. Violation Score: 9

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

Comments

1 person on site (of approximately 8) with Food Safe certificate. Please have your full time staff certified with FoodSafe of equivalent (at a minimum) Hand sink supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 2C Prep cooler 3C **Due to the number of items out for use, and at risk of passive contamination, consider upgrading your prep cooler to a cooler system that has an open/shut top for ease of access while still keeping products cold Display cooler (front) 4C Standing freezer -15C Ice wands stored in plastic to prevent contamination - good Refrigeration temperature and cooling logs well maintained Chlorine sanitizer on site and in use at dish wash sinks and in various rag buckets throughout facility. Make sure these are getting used for general clean up Note: as discussed, you're welcome to provide your EHO with lab test results showing shelf stability of tamarind sauce. Test for pH and water activity. In the meantime, you must keep this product under refrigeration General sanitation satisfactory. No evidence of pests, and pest control coming monthly