INSPECTION REPORT Health Protection MTRG-AF9TCL

PREMISES NAME Lahori Sweets & Restaurant		Tel: (604) 593-6733 Fax: (604) 593-6722
PREMISES ADDRESS 109 - 12877 80 Ave Surrey, BC V3W 0H7		INSPECTION DATE October 31, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zarar Butt		NEXT INSPECTION DATE November 15, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: During time of inspection, both handwashing stations in kitchen facility were blocked and inaccessible - Paper towels were not available in dispensers - Staff corrected during time of inspection Corrective Action(s): - ALL handwashing stations must be accessible at all times to properly wash hands - Ensure that paper towels are available in paper towel dispensers Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: During time of inspection, the following observations were made: - Some foods in prep coolers were not kept covered - Onions stored on milk crates were stored on floor - Partition for sweets was not available in display case * CORRECTED DURING TIME OF INSPECTION Corrective Action(s): - Ensure that all food products are kept covered at all times to prevent foods being contaminated - Ensure to store all food products at least 6" off the floor - Ensure that partition/sliding doors are always available on display case Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: During time of inspection, the following observations were made: - Food debris accumulation located in hard to reach areas within facility (i.e., behind equipment, underneath shelving, underneath microwaves, underneath shelving in walk-in cooler) - Debris accumulation on common touch handles within facility (i.e., chest freezer handles, prep cooler handles, etc) Corrective Action(s): Ensure to thoroughly deep clean facility focusing on hard to reach areas - Continue to maintain on a frequent basis Violation Score: 9

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

Comments

- Handwashing stations were equipped with hot/cold running water - All temperatures meet health requirements: * Walk in cooler at 4C * Prep/line coolers at 4C or below * Chest freezer at -18C * Hot holding unit maintaining food temperatures at 60C or above during time of inspection - Low temperature dishwasher available, final rinse dispensing at least 50ppm chlorine residual - good - Test strips available for monitoring sanitizer concentrations - QUAT sanitizers available throughout facility, concentration of sanitizers at 200ppm Note: Ensure sanitizer bottles are properly labelled - No pest activity detected during time of inspection - Operator informs facility has a Pest Control Operator - ensure reports are available upon request - General sanitation of facility - can be improved

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-AF9TCL
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: 0.08 hour Specific comments: Tasty Fry (canola harvest): <2% TF Sunfrie Canola oil : 0% TF
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