Fraser Health Authority



INSPECTION REPORT
Health Protection
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PREMISES NAME
Aarav Punjabi Kulfi		Tel: (604) 319-5022
Fax:
PREMISES ADDRESS
113 - 8334 128th St
Surrey, BC V3W 4G2		INSPECTION DATE
October 3, 2022		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Rehana Mohammed		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 2
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator did not have a valid Food Safe Level 1 or equivalent certificate at the time of inspection.
Corrective Action(s): Operator to obtain a valid Food Safe Level 1 or equivalent certificate.
Date to be Corrected By: 1 Month
Violation Score: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Staff on duty did not have a valid Food Safe Level 1 or equivalent certificate.
Corrective Action(s): Operator to ensure at least one staff on duty has a valid Food Safe Level 1 or equivalent certificate at all times during operational hours.
Date to be Corrected By: 1 Month
Violation Score: 1

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

Facility is not permitted to distribute ice cream products for wholesale or retail to other food premises.

3-compartment sink available for manual warewashing.
Manual warewashing procedures reviewed with operator.
Coolers noted at 4C or below.
Freezers noted at -18C or below.
Daily temperature logs must be in place for cooler and freezer units.
5 units and 1 walk-in unit unused at the time of inspection.
Ice cream machine noted in sanitary condition and cleaned and sanitized after each use.
Dipping wells cleaned and sanitized at least once every 2 hours.
Handwashing sink equipped with hot and cold running water, liquid soap, and single-use paper towels.
Pest control in place by a certified pest control company.

Operator to ensure items in premises are stored at least 15 cm off the floors to encourage frequent cleaning and to prevent pest attraction. Items not required for business use must be removed from premises.

Three Sink Dishwashing Method infograph provided to operator.