INSPECTION REPORT Health Protection AHEN-B972D5

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 7, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Umed Singh/Rajendra Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AHEN-B94V6Z of Feb-05-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: A large pot and samosa dough machine had food debris over it. Operator stated that the dough machine was used yesterday. Correction: Operator placed the aforementioned equipment into the 3-compartment sink to clean and sanitize the food equipment. Thoroughly wash, rinse, sanitize, and air dry the aforementioned equipment prior to using it; Correct today.

Comments

Follow up inspection: -Rodent droppings were removed from the affected areas. -Holes were sealed with a foam. -Pest control company provided a service on February 7, 2019 according to the report. -Three mechanical traps were serviced in the facility. -Dry food and raw vegetables were stored in pest proof containers with tight fitting lids off the floor. -Bowl of dough mixer was covered in single-use saran wrap to protect it from contamination. -Food equipment in storage areas was in a clean condition and stored on shelving units at the time of inspection. -A template of a cooling log (food cooling chart from the resource materials on the FOODSAFE website) was provided to the Operator at the time of inspection. The following requires your attention: -Continue monitoring for signs of recent pest activity, keeping doors closed when not in use, keeping the restaurant in a clean condition, sealing entry points, having the pest control company provide regular services, and keeping food stored in food storage containers with tight fitting lids. Thank you for making improvements.