INSPECTION REPORT
Health Protection
VCHN-A7GSYS

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, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kamaljit Janda
NEXT INSPECTION DATE
March 03, 2016
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

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Container of chicken curry internal food product temperature 8 degrees C. Operator stated was cooled using ice wands from previous day.
Corrective Action(s): Food product discarded by operator. Reminder to monitor temperatures during cooling process. Cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation:
- Do not store food products on shelves used for clean utensils/dishes.
- As mentioned in previous inspection do not store scoops and other dispensing utensils directly in dry product.
Corrective Action(s):
- Storage space limited in premise. Correct immediately. Consider increasing frequency of deliveries of supplies to clear space and/or reducing menu items.
- Store all scoops and other dispensing utensils in a sanitary manner. Correct immediately.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: General cleaning required for premise. Grease and food debris accumulations observed. Thorough cleaning required for the preparation cooler interior. Food debris accumulations observed on door hinges and door seals.
Corrective Action(s): Correct by March 3, 2016.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard boxes used to store cooked pakora and aloo tikki.
Corrective Action(s): Do not use cardboard boxes to store pakora and aloo tikki. Store all foods in food grade containers. Correct immediately.
Violation Score: 3


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

Comments

Routine inspection:

Hand sink provided with liquid soap and paper towels.
Staff washroom hand sink provided with liquid soap and paper towels.
100ppm bleach available for use in containers. Wiping cloths stored in solution when not in use.
3 compartment sink setup for manual warewashing.
Walk in cooler at 3 degrees C.
Under the counter cooler at 4 degrees C. Pickle product in insert at or below 4 degrees C.
Freezer at -20 degrees C.
Display cooler at 4 degrees C.
Pop cooler at 8 degrees C. No cold potentially hazardous foods stored.
Pest control services in place.
Temperature monitoring records maintained and available for review.
Foodsafe requirements met at time of inspection.
Permit posted in front area.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: VCHN-A7GSYS
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: 0.25 hour
Specific comments: Tasty Fry Zero 0g trans fat. Bunge Vegetable Ghee NH 0g trans fat. First Choice Shortening 0g trans fat - proper nutrition facts table now placed on box.
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