INSPECTION REPORT Health Protection AHEN-C48VR6

PREMISES NAME Swagat Indian Sweets and Restaurant		Tel: (604) 498-4488 Fax:
PREMISES ADDRESS 111 - 9547 152nd St Surrey, BC V3R 5Y5		INSPECTION DATE June 22, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Umed Singh/Rajendra Singh		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A cloth curtain was observed hanging near the entrance door of the walk-in-cooler. Cloth curtains are not made of impermeable to moisture, easy to clean, or durable materials. Operator stated this is a temporary measure and a washable durable and easy to clean curtain is on order which they are expecting will take approximately one month to arrive. Corrective Action(s): Make sure the curtain inside the walk-in-cooler is replaced with one that is made of easy to clean, durable, non-toxic, smooth, and impermeable to moisture materials; Correct within 1 month. Violation Score: 3

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

Comments

Follow up inspection: -Prep. cooler and sweets cooler were at or below 4 degrees C and were equipped with thermometers. -Dishwasher final rinse temperature was 72.3 degrees C (71 degrees C or hotter) at the plate level. -Operator had a waterproof thermometer with a min/max button onsite however needs to obtain a secure cover for this thermometer to monitor the dishwasher final rinse temperature on a regular basis. -Dry storage room appeared to be in a clean and organized condition with dry goods stored off the floor. -Floor behind the chest freezers and in the area in the closet was cleaned and disinfected to remove rodent droppings. -100 ppm chlorine sanitizer was setup properly. -Single-use metal cans were removed. Dry ingredients near the cooking area were stored in reusable stainless steel containers. -Newspaper was removed from a shelving unit. -Operator had a COVID-19 safety plan on-site. Operator closed off some of the tables with tape as part of enabling physical distancing between diners belonging to different parties. -Maximum occupancy limit sign was posted at the front door. -Hand sanitizer was available at the tables. -Staff were wearing face masks. -Operator had records on-site to maintain the name and contact information for diners. Signature is not required on this report due to the COVID-19 pandemic.