INSPECTION REPORT Health Protection JCHY-CHSSAP

PREMISES NAME Metro 1 Sweets & Catering		Tel: (604) 503-2696 Fax:
PREMISES ADDRESS 101 - 8383 128th St Surrey, BC V3W 4G1		INSPECTION DATE August 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sanjeev Bobby Gill		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cold water faucet in the handwashing sink observed to be detached. Corrective Action(s): Service the cold water faucet. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of food and grease observed underneath the cookline. Corrective Action(s): Ensure daily cleaning and sanitization of premises is conducted end of day. Conduct deep cleaning weekly (e.g.: pressure wash) weekly to remove built-up of food/greaseunder equipment. Corrected by: September 7, 2022. Ensure weekly and daily cleaning underneath equipment is conducted. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: WAlk-in freezer observed to have built-up of ice. Corrective Action(s): Defrost the walk-in freezer. Corrected by: Setpember 7, 2022. Violation Score: 3

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

Comments

Follow-up Inspection Conducted today for report#JCHY-CHKRMB. The following violations in report#JCHYCHKRMB have been corrected: -Can opener bade observed to be in sanitary condition. -Chlorine sanitizer buckets measured at 200pm. -Potentially hazardous foods observed to be stored under refrigerated units until it is able to be prepared immediately by kitchen staff. -Observed raw meat stored underneath ready-to-eat foods in the walk-in cooler. NOTE: Ensure to conduct daily cleaning underneath dry storage area to prevent pest harbourage, not weekly. Ensure deep cleaning (pressure wash) is conducted underneath the cookline weekly while daily cleaning underneath cookline of premises is still being conducted. Recommend to upsize hot water tank to accommodate catering services. Ensure all food that is not being handled immediately are to be stored under cooling unit able to hold an air ambient temperature of 4C or lower or above 60C or higher. -Submit updated Food Safety Plan for kulfi being made on-site and any other new menu items that have been added. Corrected by: November 30, 2022. -Any changes to the floorplan or menu items require health approval.