INSPECTION REPORT Health Protection AHEN-BJ3VX9

PREMISES NAME Pardesi Sweets and Restaurant		Tel: (604) 591-1950 Fax:
PREMISES ADDRESS 107 - 13588 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE November 19, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Major Singh Johal		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow up inspection: Pest control: -Rodent droppings were removed. -One hole was present in the wall that was sealed with steel wool by the Operator during the inspection. Operator stated that they would affix a metal screen in front of the hole in the wall as well. Continue with pest control measures. -Pest control services are provided twice per month according to the Operator. ** Make sure a pest control company provides a service by the end of next week and email a copy of your next pest control report to the district Environmental Health Officer of Fraser Health. Cleaning improvements: -Dust was removed from the corner between the walk-in-cooler and ventilation system. Regularly clean the ceiling tiles and ceiling corners to prevent accumulation of dust/debris. -Ventilation hood is scheduled for cleaning in a few weeks. Re-organization of storage: -Dry storage shelf that was observed in front of the mop sink yesterday was removed from the premises. -Empty dry storage bins were re-located to the walk-in-cooler as the Operator needs to create shelving space for them in the existing designated dry storage areas. -Empty dry storage bins were not being stored under the prep. sink. -Cardboard boxes were removed from the shelving units. -Personal belongings (clothing and purses) were stored separately from food storage, equipment storage, and food preparation areas. -Preparation utensils were stored inside a washable storage container. Sanitizer and hot-holding: -100 ppm chlorine sanitizer was available in the front service area. -Only one curry was being hot-held on the stove-top and it was at or above 60 degrees C.