INSPECTION REPORT Health Protection JTAG-CHBQQD

PREMISES NAME Pak Punjab Sweets & Somosas House		Tel: (604) 585-8686 Fax:
PREMISES ADDRESS 12835 96th Ave Surrey, BC V3V 6V9		INSPECTION DATE August 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Riaz Ahmad		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Cooked chickpeas and sauces in walk-in cooler uncovered at the time of inspection. Corrective Action(s): Foods must be covered after proper cooling to protect items from contamination. Operator to ensure cooked items and ready-to-eat foods are stored above raw fruits and vegetables. Raw eggs, poultry, meats, and seafood must be stored at the bottom to prevent cross-contamination. Date to be Corrected By: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old mouse droppings and food debris noted on floors and shelving in storage room, at the corner of the cook line and cabinets, on shelving of retail area, and under large shelving unit in retail space. Splatters of food and build-up noted on wall next to 2-compartment sink. Corrective Action(s): Operator to clean and sanitize noted areas with a dilute bleach solution at 100ppm. A mild chlorine solution can be made using 5.25% unscented bleach to 1 liter of water. Premises must be maintained in a sanitary condition to prevent pest attraction. Date to be Corrected By: 2 Days Violation Score: 3

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

Comments

2-compartment sink available for manual warewashing. Manual warewashing procedures reviewed with staff. Procedures were satisfactory. Coolers (walk-in, sweets display unit) noted at 4C or below. Freezers (chest unit, standing unit) noted at -18C or below. Chlorine sanitizer noted at 200ppm. Handwashing sink equipped with hot and cold running water, liquid soap, and single-use paper towels. Food storage satisfactory. Items are stored at least 15 cm off the floors and protected from contamination. Permit posted in a conspicuous location. Operator to ensure items not required for business use are removed from the premises. Floors are to remain clear and accessible to encourage frequent cleaning.