INSPECTION REPORT Health Protection MBEK-D7NRX2

PREMISES NAME Saini Sweets & Restaurant		Tel: (778) 518-9622 Fax:
PREMISES ADDRESS 104 - 15988 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE July 30, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ranjit Singh Saini		NEXT INSPECTION DATE August 02, 2024
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous food in preparation cooler was measured at 8 degrees C (top portion) and 7 degrees C (lower compartment). - Sweets cooler at 10 degrees C. Corrective Action(s): Potentially hazardous food items discarded include: - Small bucket of paneer cubes in liquid (half full) - Small quantities of cooked food (butter sauce, onion gravy, butter chicken pieces) - Small quantity of raita in a bucket - Small quantities of garlic puree, ginger puree, raw fish. Sweets (containing dairy) moved to walk-in cooler at time of inspection. Ensure cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens. Discussed implementation of daily temperature logs--to be checked at next inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small bowl of rice at 24 degrees C stored above microwave. Rice was taken out of the walk in cooler and reheated in the microwave approx. two hours ago for an order, per operator. Corrective Action(s): Discarded. Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens (e.g. bacteria, toxins) which can grow to unsafe levels over time. Discussed: - Small quantity can be microwaved to order (no surplus, or surplus immediately discarded). - Reheated rice can be time tracked (labeled with reheat time and discard time in two hours). Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tandoor hooks were stored with dried on meat pieces. Corrective Action(s): Tandoor hooks placed into dishawashing area to be soaked, washed, rinsed, and sanitized. Ensure equipment and utensils are stored in sanitary condition. Food and other debris present on equipment/utensils can contaminate food. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator was observed washing hands with water only (no soap), then drying hands on apron and on a soiled rag. Corrective Action(s): Operator rewashed hands properly using warm running water, lathering with liquid soap, rinsing, then drying with a single use paper towel. Ensure proper hand washing procedures are being followed at all times to help prevent potential contamination of food/equipment/utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Mango pulp and beans stored in original cans in domestic cooler. Cans opened. Mango pulp discoloured in some areas, interior of bean can had a crack. - Sack of potatoes stored on floor Corrective Action(s): Canned food discarded. Do not store food in its original can after opening as metal may potentially leach into food over time. Potatoes removed from floor. Do not store food directly on the floor to avoid potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning needed in the following areas: - Floor and back wall behind cooking equipment. - Floor located behind chest freezer. - Burners (build up of oil/food debris). Corrective Action(s): Ensure above-noted areas are properly cleaned. Food and other debris may potentially attract pest activity. Date to be corrected by: August 2, 2024. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Preparation cooler at 7 to 8 degrees C. Sweets cooler at 10 degrees C. Corrective Action(s): Both coolers were adjusted by the operator at the time of inspection. Preparation cooler was re-measured at 1 degree C. Sweets cooler temperature did not drop. Have the sweets cooler re-adjusted or serviced as necessary to maintain 4 degrees C or less. Date to be corrected by: July 31, 2024. Monitor the preparation cooler daily, and have cooler serviced/adjusted as necessary if temperature of 4 degrees C or less is not maintained. Violation Score: 9

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

Comments

Routine health inspection. Walk-in cooler at 2 degree C. Upright domestic cooler at 1 degree C. Upper freezer compartment at -18 degrees C. Walk-in freezer at -13 degrees C. Chest freezer at -18 degrees C. Raw and ready-to-eat foods properly organized. Cooling procedures reviewed. Food is cooled in shallow containers in the walk in cooler, or frozen then defrosted in the walk-in cooler. Cooled foods measured at an internal temperature of 4 degrees C or less. Handwashing stations (kitchen, front service area, washroom) are accessible and supplied with hot and cold running water, liquid soap, and paper towels. . Bleach water sanitizer available in labeled spray bottle at 100 ppm chlorine. Low temperature dishwasher measured 55 degrees C and 50 ppm chlorine sanitizer in the rinse residual at the utensil surface (required: 50 ppm chlorine). Chlorine sanitizer test strips available. Three compartment sink is supplied with three sink plugs and hot and cold running water. Bleach available on site. Ventilation canopy in clean condition. No signs of pest activity observed at time of inspection. FOODSAFE requirements met. Certificate for operator (on site) valid to August 7, 2025.