INSPECTION REPORT Health Protection JCHW-BFRSMM

PREMISES NAME Saini Sweets & Restaurant		Tel: (778) 518-9622 Fax:
PREMISES ADDRESS 104 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE September 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjit Singh Saini		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 15L pail of yogurt from Ridgecrest Dairy Ltd was probed at 28C in the centre of the pail. Operator stated the yogurt was delivered today at approximately 11am and operator stated the transport vehicle did not have any refrigeration. Corrective Action(s): Cold potentially hazardous foods must be maintained at or below 4C to prevent the growth of pathogens and or the formation of toxins. Yogurt was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had a final rinse of less than 50ppm chlorine on the dish surface (test strip confirmed the presence of chlorine, but not a sufficient amount of chlorine). Operator changed chlorine sanitizer pail about 3 to 4 days ago - air was observed in the feed line. Corrective Action(s): Chemical dishwasher needs to have a final rinse of 50ppm chlorine on the dish surface to allow for proper sanitizing of equipment and utensils. Sanitizer pail was switched and primed and tested at 50ppm chlorine for two consecutive cycles. Ensure dishwasher is primed after sanitizer pail is changed. All equipment, utensils, and dishware was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Prep cooler was at 6C (top and bottom) and front display cooler with dairy sweets was at 7C. Corrective Action(s): Refrigeration unit must be able to maintain 4C or less on a consistent basis. Sweets in the display cooler were moved to the bottom shelf (4C) and prep cooler was adjusted and was at 2C (top) and 1C (bottom). Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Kitchen upright cooler was at 4C. -Walk-in freezer was at -18C. -Chest freezer was at -18C. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottles labelled and tested at 100ppm. -Curry sauces were probed at 4C or less - hot potentially hazardous foods were properly cooled in a rapid manner. -Foods stored off the ground and protected from contamination. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe valid until December 04, 2020. -Please contact the inspector if you have any questions or concerns.