INSPECTION REPORT Health Protection TGIL-CAVQG2

PREMISES NAME Kamal Sweets & Tandoori Hut		Tel: (604) 598-1238 Fax:
PREMISES ADDRESS 104 - 6977 128th St Surrey, BC V3W 4E1		INSPECTION DATE January 20, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kamaljit Janda		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food containers stored in walk-in cooler and prep coolers were not covered. 2. Potato bags (x2) were stored on the floor under the prep table. Corrective Action(s): Ensure that food is protected from contamination at all times. 1. Cover the food properly prior to storing it in coolers. Use lids, saran wrap etc. to cover the containers. 2. Store food products at least 6" off the floor. TO BE CORRECTED BY - Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. General sanitation of the facility is not satisfactory. Build up of debris noted along walls, corners and hard to reach areas. 2. Thick grease build up was observed on the vents. 3. Water was pooled behind the cooking line. Corrective Action(s): Ensure that facility is cleaned regularly and maintained in sanitary condition. 1. Remove any food debris/dirt build up along walls, corners and hard to reach areas. 2. Clean the vents regularly to prevent build up of grease. As per operator, vent service is scheduled for Feb 2, 2022. 3. Clean/Mop the floor regularly to prevent pooling of water behind the cooking line. TO BE CORRECTED BY - Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Multiple cutting boards were worn out, damaged by heat and knife cuts which left small holes on the surface that could potentially harbour bacteria and can cause food contamination. Corrective Action(s): Ensure that all the equipment/utensils/food contact surfaces are maintained in good working order. ** Operator discarded the worn out cutting boards at the time of inspection. Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Walk-in cooler at 4C - Prep coolers at 4C - Sweet display cooler at 3C - Chest freezer at -20C - Stainless steel freezer at -17C - A large pot of curry was being cooled down using 2 cooling wands. The internal temperature was noted at 43C and curry was prepared an hour ago. 3 shallow pans were observed and staff was planning to portion out curry to expedite the cooling process. Storage: - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pails available and the concentration of bleach noted at 200ppm. - Manual dishwashing conducted at 3 compartment dishwashing sink. The concentration of bleach measured at 200ppm in 3rd sink. - Washroom maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.