INSPECTION REPORT Health Protection AHEN-BLPUF2

PREMISES NAME Swagat Indian Sweets and Restaurant		Tel: (604) 498-4488 Fax:
PREMISES ADDRESS 111 - 9547 152nd St Surrey, BC V3R 5Y5		INSPECTION DATE February 11, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Umed Singh/Rajendra Singh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 34

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lamb curry inside two containers was at 13-14 degrees C internal temperature inside the walk-in-cooler. Operator stated that it was cooked and placed into the walk-in-cooler last night to cool (more than 6 hours). Improper cooling can lead to the growth of harmful bacteria and production of toxins in the food which can lead to foodborne illness. Corrective Action(s): Operator discarded the lamb during the inspection. . Make sure food is properly cooled quickly from: 1) 60 degrees C to 20 degrees C internal food temperature within 2 hours. 2) 20 degrees C to 4 degrees C internal food temperature within 4 hours. Check the food temperatures using a clean and sanitized probe thermometer and keep a written temperature record of the cooling process. Recommended: Use an ice water bath, cooling wand, and shallow metal containers to help lower the temperature of the food quickly. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Boiled potatoes were above 4 degrees C (measured at 11 degrees C internal temperature) at room temperature for less than 2 hours. Corrective Action(s): Operator returned the boiled potatoes to the walk-in-cooler. Make sure cold potentially hazardous food is kept at or below 4 degrees C. If you would like to store the potatoes closer to the cook line in the future, store them in the prep. cooler. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives had food debris present on them inside the wooden storage block. Corrective Action(s): Operator washed and sanitized the knives through the dishwasher and stored them in a separate washable container. Remove the wooden chopping block from the restaurant since it cannot be adequately washed and sanitized on the inside. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff were placing single use liner over the baskets for naan and roti however were not changing the baskets after each use. Extra baskets with sticky debris present were present on a shelving unit. Operator stated that they wash and sanitize the baskets at night time rather than after each use. Corrective Action(s): Baskets used for naan were washed and sanitized in the dishwasher at the time of inspection. Make sure baskets are washed, rinsed, sanitized, and air dried prior to reuse. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was available inside the kitchen. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer during the inspection and sanitized all food prep. surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A box of raw meat was leaking on the floor inside the walk-in-cooler. Gulab jaman and previously cooked lamb curries were stored in covered containers that were in contact with the floor with raw meat juices. Corrective Action(s): Gulab jaman was transferred into a new clean container with a lid and stored on a shelving unit off the floor. Lamb curries were discarded since they were improperly cooled. Operator moved the box of the raw meat into a metal tray and stored in a lower shelving unit inside the walk-in-cooler. Operator mopped the floor inside the walk-in-cooler during the inspection. . Make sure raw meat is stored on a the lowest shelf in the walk-in-cooler and ready to eat food on higher shelves to protect it from contamination from raw meat juices. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden knife storage block is absorbant and is not easy to clean. Corrective Action(s): Remove from the restaurant; Correct today. Make sure knives are stored on/in an easy to clean, smooth, non-absorbant, durable, and non-toxic material (e.g. magnetic strip). Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle in the front service area requires to be properly labelled to identify that it contains sanitizer. Corrective Action(s): Label the sanitizer spray bottle to identify that there is chlorine sanitizer (bleach water) inside it; Correct today. Violation Score: 3

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

Comments

Hansink was supplied with liquid soap, hot and cold running water, and paper towels. Operator was washing their hands after cleaning, setting up the sanitizer, and taking out the garbage. 100 ppm chlorine sanitizer was available in a spray bottle for the dining tables. Walk-in-cooler, prep. cooler, and sweets cooler were at or below 4 degrees C and were equipped with thermometers. Freezers were at or below -18 degrees C. Food was covered in refrigeration units and freezers. No hot-holding was occurring at the time of inspection. Rice was being reheated in the microwave prior to serving. Dishwasher was turned on during the inspection and final rinse temperature was at 71.6 degrees C (71 degrees C or hotter) at the time of inspection. 3-compartment sink was supplied with hot and cold running water. Operator had a probe thermometers on-site. Clearance was left behind the freezers in the dry storage room. No signs of recent pest activity were present at the time of inspection. Food was kept covered inside sealed containers in the dry storage room. Please keep up with the pest control program and maintain records of pest control services conducted (pest control invoices/reports) on-site.