INSPECTION REPORT Health Protection LKIM-B9SP7J

PREMISES NAME Sarpanch Sweets And Restaurant		Tel: (604) 582-6706 Fax:
PREMISES ADDRESS 14645 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE February 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunil Kumar		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Personal cell phones observed in food preparation areas. . Dishwasher is located next to dough mixer. Splashing water from dishwasher is observed to splash on and around dough mixer. This issue was discussed during previous inspection. Staff are using baking trays to stop splashing water. This is a temporary solution only. . Corrective Action(s): Ensure all personal items, such as cell phones, which can be quite dirty are not stored on counters or other food preparation areas. Keep these items on your person or in your purse/coats . Owner must find permanent wall/partition to separate dough mixer from dishwasher. The dough mixer was relocated during renovations and is not protected from contamination in current location. This was discussed at previous inspection. Owner to make necessary changes. . Violation Score: 9

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm at the dish - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - EXCELLENT! - Staff observed properly washing dishes with WASH-RINSE-SANITIZE methods used - EXCELLENT! - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Gulab Jamun processer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.