INSPECTION REPORT Health Protection JCHW-ADLTL6

PREMISES NAME Saini Sweets & Restaurant		Tel: (778) 518-9622 Fax:
PREMISES ADDRESS 104 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE September 8, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ranjit Singh Saini		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had no detectable chlorine sanitizer at the time of inspection. Operator has chlorine test strips but is not verifying the chlorine concentration on a daily basis. Corrective Action(s): Chemical dishwasher must be able to provide 50ppm chlorine sanitizer at the dish surface to allow for proper disinfection of equipment and utensils. Dishwasher was serviced at the time of inspection and was tested at 50ppm. Dishwasher chlorine concentration must be checked daily to verify chlorine concentration. All equipment and utensils in the facility must be properly sanitized again. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator stated staff are currently using a bath towel to wash hands. Numerous towels were found hanging in the kitchen. Corrective Action(s): Immediately discontinue the use of cloth towels for handwashing. Hands must be dried using a single use paper towel to prevent recontamination of hands. Cloth towels were removed at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Cooked chick peas and fried foods were stored in Sunrise poultry containers (previously contained raw poultry) and tamarind sauce was stored in a detergent container. 2) Foods were stored in opened cans at the time of inspection. 3) Potatoes and onions were stored on the floor at the time of inspection. Corrective Action(s): 1) Foods are only to be stored in food grade materials. These items cannot be used for the storage of foods to prevent potential contamination of foods. 3 Sunrise Poultry containers of food and detergent pail of food was discarded at the time of inspection. 2) Once canned items are opened, contents must be transferred to a food grade containers to prevent potential contamination of foods. Contents were transferred to a food grade container at the of inspection. 3) Ensure all foods are properly stored off the ground to prevent potential contamination of foods and to facilitate proper cleaning. Correction date: Today Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing are room temperature. Corrective Action(s): Frozen potentially hazardous foods must be thawed in the following manner to prevent the growth of pathogens and or the formation of toxins: -In a refrigeration unit at 4C or less, -Under cold running water, or -in a microwave (for small portions of food). Meat was placed into the walk-in cooler at the time of inspection. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving units were lined in newspaper. Corrective Action(s): Remove newspaper from all shelving units. All surfaces must be smooth, non-absorbent, and easily cleanable. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was 4C (top and bottom). Broken cooler door seals have been replaced. -Upright cooler (kitchen) was at 3C. -Front display cooler is used for the storage of non-potentially hazardous sweets. -Walk-in freezer was at -20C. -Handwash stations were easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff practice proper hand hygiene and dry hands using single use paper towels and not reusable bath towels. -Bleach spray bottles were properly labelled and tested at 200ppm. -Washroom was clean and sanitary. -General sanitation was satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.