INSPECTION REPORT
Health Protection
MTRG-B42UDW

PREMISES NAME
H Anmol Sweet & Restaurant
Tel: (604) 507-9898
Fax: (778) 593-7358
PREMISES ADDRESS
108 - 8363 128th St
Surrey, BC V3W 4G1
INSPECTION DATE
August 27, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ranjit Sahota
NEXT INSPECTION DATE
August 28, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1. Sweets cooler was at room temperature during time of inspection, staff informed sweets cooler was not plugged in properly, all sweets were moved to walk-in cooler.
2. Prep cooler in kitchen was at 14C during time of inspection, not many items in cooler at time of inspection. Milk and cheese (potentially hazardous foods) were moved to walk-in cooler during time of inspection.
Corrective Action(s): 1. Ensure that cooler is in good working order before using. It must be cold holding at temperatures of 4C or below at all times. Service or replace cooler if required.
2. Service or replace prep cooler immediately. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS COOLER, until it is in good working order.
Correction date: immediately
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Low temperature dishwasher dispensing 0 ppm chlorine residual at final rinse.
Staff informed that service tech has been notified and coming for service in 30 minutes
Corrective Action(s): - Ensure low temperature dishwasher is serviced immediately.
- Low temperature dishwasher must be dispensing at least 50ppm at final rinse
- Staff must check concentration of low temperature/chemical dishwasher frequently to ensure that low temperature dishwasher is dispensing adequate concentration of sanitizer at all times.
Correction date: immediately
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwashing station was blocked with milk crates at beginning of inspection, staff moved and corrected during time of inspection.
Corrective Action(s): - Handwashing station must be accessible at all times to ensure proper and frequent handwashing.
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 205 noted on Routine inspection # MTRG-AWST75 of Mar-12-2018
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (1. During time of inspection, various pickled items (e.g., veg and lemons) were found stored/ displayed at room temperature.
- Foods cannot be stored at room temperature unless lab testing can be provided for pickled products.
- pH of products must be proven to be at <4.6

2. During time of inspection, prep cooler inside kitchen was measuring at 9.1C.
- Insert lids were displayed open at beginning of inspection, staff closed during time of inspection
- Tamarind sauce probed at 9.1C
- Various small inserts of veg curry/ gravy mixtures were discarded during time of inspection )

Comments

Routine inspection conducted.

- Handwashing station equipped with hot/cold running water, liquid soap and paper towels
- All temperatures meet health requirements:
* Walk in cooler at 5C, continue to monitor
* Hot holding unit maintaining food temperatures at >60C
- No evidence of pests detected during time of inspection