Health Protection

H Anmol Sweet & Restaurant
Tel: (604) 507-9898
Fax: (778) 593-7358
108 - 8363 128th St
Surrey, BC V3W 4G1
March 27, 2017
2 hours
OPERATOR (Person in Charge)
Ranjit Sahota
March 30, 2017
Require Corrections


In Use

Food Safety Training [s. 10]

Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 1) 0 ppm chlorine sanitizer residual was available after the dishwasher final rinse (even after the operator primed it).
2) 0 ppm chlorine sanitizer was available in the spray bottle in the washroom. It was mentioned that the bottle only contained water and is used for cleaning the customer tables.
Corrective Action(s): 1) Repair/re-service the dishwasher so that it dispenses at least 50 ppm chlorine sanitizer at the plate. A technician repaired the dishwasher and 50 ppm chlorine residual was available at the plate after running the dishwasher twice. Ensure that the final rinse chlorine residual is monitored on at least a daily basis. The operator began rewashing all the dishes through the dishwasher again during the inspection.
2) 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) was set up in the spray bottle (corrected).
Violation Score: 5

Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Light covers and area near the light covers immediately above the food prep. table had dust and debris accumulation over them, which can potentially fall into food items being prepared below on the prep. table.
2. Knives were being stored in a hard-to-reach area of a rack that cannot be washed and sanitized.
Corrective Action(s): 1. Clean the light covers and surrounding area to remove the dust/debris and protect food from contamination; Correct within 2 days (March 29, 2017).
2. The knives were removed from this area and rewashed during the inspection. Ensure knives are stored in areas that are easy to clean and assess sanitation.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Newspaper was being used to line surfaces.
Corrective Action(s): Remove the newspaper as it is not made of easy to clean, durable, and impermeable materials.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The prep. cooler was between 8-9 degrees C at the time of inspection. Yogurt inside this cooler was transferred to the walk-in-cooler during the inspection.
Corrective Action(s): Re-service or adjust the prep. cooler so that it maintains a temperature of 4 degrees C / 40 degrees F or less; Correct by March 30, 2017 and provide the area E.H.O. an update. Do not store any potentially hazardous food (e.g. cooked vegetables, prepped vegetables, yogurt, paneer, etc.) inside this cooler until it is at 4 degrees C / 40 degrees F or less.
Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Two slicers were observed on the floor near the dishwashing area. It was mentioned that these slicers are broken and are not in use.
Corrective Action(s): Remove the broken slicers from the food premises; Correct by March 29, 2017.
Violation Score: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: A probe thermometer was not available on-site.
Corrective Action(s): Obtain a probe thermometer to check food temperatures during:
1) Cooking -- 74 degrees C (165 degrees F) or hotter
2) Hot-holding -- 60 degrees C (140 degrees F) or hotter
3) Cooling --60 degrees C (140 degree F) to 20 degrees C (68 degrees F) within 2 hours and 20 degrees C (68 degrees F) to 4 degrees C (40 degrees F) within 4 hours (total of 6 hours).
Violation Score: 1

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


Handsinks were supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler was 4 degrees C or less.
Freezer temperature was satisfactory.
Hot-held food was 60 degrees C or hotter.
200 ppm chlorine sanitizer was available in the bucket with a wiping cloth.

Note: Please ensure copies of FOODSAFE certificates for staff members are available during the next inspection so that it can be verified that a staff member is certified in FOODSAFE or an equivalent course in the absence of the operator.