INSPECTION REPORT
Health Protection
BCUD-ACGU9T

PREMISES NAME
Kamal Sweets & Tandoori Hut
Tel: (604) 598-1238
Fax:
PREMISES ADDRESS
104 - 6977 128th St
Surrey, BC V3W 4E1
INSPECTION DATE
August 3, 2016
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Kamaljit Janda
NEXT INSPECTION DATE
6 Months
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

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 pots of butter sauce, saag and chana were found on the stove with the fire off, and under 60C
Corrective Action(s): Fire was turned on during inspection. Keep foods at 60C or above to prevent bacterial growth. If you bring out a pot of multiple orders worth of product, keep the fire on and a lid secured.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Premise cooking for a catered event at time of inspection. 5 pots of curries were found cooling at room temperature on the floor and underneath shelving unit. None of the pots had any barrier to prevent contamination from occurring
Corrective Action(s): Make sure all your foods are protected from contamination. Keep foods off the ground and away from foot traffic
Violation Score: 9


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

Comments

2 hand sinks supplied with liquid soap, paper towels, hot/cold running water
3 compartment sink was set up for dishwashing, with sanitizer measured at 100ppm and in use. Good
Walk in cooler at 2C
Prep cooler <0C
Display cooler varies between bottom at 3C, and top around 8C. Door was getting left open by front staff. Close immediately
Discussed cooling with operator. Numerous cooling wands were found on site for use
***Do not overfill the wands as the freezing water along the seams can break them! Make sure they are upright in the freezer when freezing
Records on site are used to monitor cooling temperatures. Please note that Celsius and Fahrenheit are different measurements. 40F is the same as 4C
3rd party pest control comes monthly. Good. No evidence of pests within (with exception of a few flies)
General sanitation is mediocre. Facility is operating over capacity in regards to space. To compensate, a deep clean must be performed frequently. This means cleaning off walls, floors, faucets, handles, etc.

Discussed with owner the risks associated with catering, specifically keeping foods hot before delivering to event, or pickup from the store.
When foods are delivered "hot" they are rarely above the safe temperature of 60C. To minimize the risk of this temperature abuse, keep hot (above 60C) until the last possible moment, and ensure the customers know not to let the food sit out. If event is further away, or food service is later in the day, safely chill the product to 4C or below, then have customer reheat on site. If no reheating facilities are available, heat it up in store right before delivery/pickup.

Temporary Food Premises Applications can be found online at FraserHealth.ca

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: BCUD-ACGU9T
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: Palm oil and canola oil products OK
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment