INSPECTION REPORT Health Protection MTRG-AWEQQE

PREMISES NAME Basant Sweet		Tel: (604) 595-3535 Fax:
PREMISES ADDRESS 402 - 8148 128th St Surrey, BC V3W 1R1		INSPECTION DATE February 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarbjeet Sidhu		NEXT INSPECTION DATE March 09, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): During time of inspection, no QUAT sanitizer available, QUAT was not dispensing at least 200ppm from dispenser - Staff made chlorine sanitizer solution at 100ppm during time of inspection Corrective Action(s): Ensure that food grade sanitizer is always readily available for sanitizing food contact surfaces Ensure that staff working in kitchen know the concentrations of appropriate sanitizers Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: During time of inspection, the following observations were made: 1. Ghee was stored in open container open to contamination (corrected during time of inspection) 2. Take out containers found on floor in corner take-out area Affected containers disposed of 3. Newspaper was used to cover fried chat upstairs Newspaper removed and 'cardboard take out' container was used to cover 4. Garbage bag as liner for powdered sugar This is NOT food grade, staff corrected during time of inspection 5. Various pots are under dish pit area, this leaves pots open to contamination of dirty dish water (correction during time of inspection) Corrective Action(s): The following corrections are required: 1. No foods should be open to contamination, ensure that ghee an all other food products are stored in proper containers 2. Ensure that food containers are NOT stored on the floor, if they have fallen, ensure to dispose of affected items 3 -4. DO NOT use newspapers and other non food grade packaging for foods 5. Ensure that pots are no stored in dish pit area Correction date: immediately Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: During time of inspection, lighting in kitchen premises was not sufficient Chef in charge informed that service has been called Corrective Action(s): Ensure that adequate lighting is always available so that staff can better see areas that require more maintenance or cleaning Correction date: 2 weeks Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: During time of inspection, new chef at facility did not possess FOODSAFE LEVEL 1 Chef informed that course will be taken in 2-3 month Corrective Action(s): At least one person must have FOODSAFE LEVEL 1 CERTIFICATION at all times at the food service establishment. Failure to do so can result in further enforcement action (for example, tickets, orders) Correction date: 2 months Violation Score: 1

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

Comments

- All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements: * Prep/line cooler at 4C * Walk-in cooler at 4C * Stand up freezer at -18C * Sweets display cooler at 5C * Hot holding unit maintain food temperatures of >60C - High temperature dishwasher available, adequate sanitization temperature reached via hot water (73.3C) - No signs of pest activity detected during time of inspection - Commercial fume hood maintained in sanitary condition during time of inspection