INSPECTION REPORT Health Protection SDHI-C6UQ4L

PREMISES NAME Shahi Catering & Sweets		Tel: (604) 596-0462 Fax:
PREMISES ADDRESS 106 - 12827 76th Ave Surrey, BC V3W 2V3		INSPECTION DATE September 14, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Kulvinder Singh Pooni		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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 (CORRECTED DURING INSPECTION): Two dented cans of tomatos observed in storage area. Operator voluntarily discarded dented cans during time of inspection. Corrective Action(s): Damaged cans may allow the entry of foreign matter or other contamination to the food. Ensure all packaged foods are closely inspected upon receiving and prior to storage to verify the foods are safe and protected from possible contamination. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # SDHI-C6TTJK of Sep-13-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink upon entry into kitchen not supplied with hot water. Operator mentioned that it stopped working 2 days ago. Maintenance was contacted during inspection. Correction: Hot water is required at all handwashing stations to ensure all food handlers can wash their hands properly to prevent cross-contamination to food and to prevent foodborne illness. For the time being, the 2-compartment prep sink directly beside the handsink is being used as a handwashing station and is supplied with soap, paper towel, hot and cold running water. Ensure the handsink is repaired immediately. To be corrected by: immediately

Comments

Follow-up Inspection Conducted Observations: - Handsink in kitchen next to walk-in cooler has been repaired to dispense both hot and cold running water. Handwashing station is equipped with adequate supply of soap and paper towel and is observed in use by food handlers. - Deep cleaning of premises has been completed by staff - Bleach sanitizer bucket with wiping cloths measured at 200 ppm chlorine concentration with test strip - Walk-in cooler measured at 1C. Cooler has been re-organized and cleaned. Ready-to-eat foods are stored separately from raw foods and all foods are observed covered. - Sandwich cooler temperature (bottom) measured at 3C. Sandwich cooler top insert cover has not been replaced. Operator has temporarily placed two large stainless steel trays over the top to ensure the cooler temperature is maintained at 4C or less. Top insert section not currently in use. Reminder: operator to send a picture of the replaced sandwich cooler top insert cover to the health inspector to verify the equipment has been repaired and is maintained as per approved plans NOTE: ensure temperature logs are maintained as per approved food safety plan, to be verified by the health inspector No signature required due to COVID-19 pandemic. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.