INSPECTION REPORT Health Protection ABAN-AQ5VBE

PREMISES NAME Sangam Palace		Tel: (604) 580-7146 Fax:
PREMISES ADDRESS 11267 125A St Surrey, BC V3V 8C5		INSPECTION DATE August 11, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 15, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Hand sink in kitchen (beside dough mixer) had a heavy build up of debris and dirt accumulation. Corrective Action(s): Clean hand sink. Ensure hand sink is clean to facilitate proper hand washing. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in the kitchen or at the bars. Corrective Action(s): Prepare a 100-200 ppm chlorine (bleach) sanitizer (1oz bleach per gallon water) for the kitchen and bars. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand washing station in kitchen (beside dough mixer) was completely blocked. There were trays, jacket, cardboard boxes directly on the sink. Containers and baskets were stored at the bottom in front of the sink. 2. No paper towels available at the 2-compartment sink. 3. No paper towels available at the pop bar hand washing station. Corrective Action(s): 1. Clear items off of and in front of kitchen hand washing station. 2. Place paper towels in dispenser at 2-compartment sink. 3. Place paper towels in dispenser at pop bar hand washing station. ENSURE ALL HAND WASHING STATIONS ARE ALWAYS FULLY EQUIPPED WITH LIQUID SOAP, PAPER TOWELS AND HOT/COLD RUNNING WATER. ALL HAND WASHING STATIONS MUST BE EASILY ACCESSIBLE AT ALL TIMES. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Multiple bags of flour and rice found open near dough mixer. 2. Watermelon and cantaloupes stored directly on kitchen flour. Corrective Action(s): 1. Transfer flour and rice to pest proof containers. Ensure all open food products are stored in pest proof containers if they have not all been used up once opened. 2. Store watermelon and cantaloupes off the floor. This was corrected during inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation and organization of kitchen requires a lot of improvement, especially: - Underneath and behind equipment - Behind chest freezers - Shelves to store utensils, food, and spices - Hard to reach areas Corrective Action(s): Clean and organize all the areas listed above. Ensure your cleaning staff is well aware of the cleaning schedule and follow the sanitation plan. To be corrected by August 15, 2017. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Empty can of ketchup that was washed was being re-used as a scoop in a flour bag. Corrective Action(s): Discard empty can and ensure a proper scoop is used to scoop flour from a pest proof container. Violation Score: 3

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

Comments

Routine Inspection: Main Kitchen: - Kitchen staff wearing hairnets and gloves at time of inspection. - Even though the hand washing station was blocked (see violation 401 above), the hand sink was equipped with liquid soap, paper towels and hot/cold running water. - Walk-in cooler temperature maintained at 3.2 degrees Celsius. - Chest freezers maintained below -18 degrees Celsius. - Majority of food products in walk-in cooler was covered with plastic wrap. - High temperature dishwasher sanitizing with >71 degrees Celsius at dish level. - Ice machine clean. Main Bar: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.