INSPECTION REPORT
Health Protection
MTRG-AWST75

PREMISES NAME
H Anmol Sweet & Restaurant
Tel: (604) 507-9898
Fax: (778) 593-7358
PREMISES ADDRESS
108 - 8363 128th St
Surrey, BC V3W 4G1
INSPECTION DATE
March 12, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ranjit Sahota
NEXT INSPECTION DATE
March 19, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1. During time of inspection, various pickled items (e.g., veg and lemons) were found stored/ displayed at room temperature.
- Foods cannot be stored at room temperature unless lab testing can be provided for pickled products.
- pH of products must be proven to be at <4.6

2. During time of inspection, prep cooler inside kitchen was measuring at 9.1C.
- Insert lids were displayed open at beginning of inspection, staff closed during time of inspection
- Tamarind sauce probed at 9.1C
- Various small inserts of veg curry/ gravy mixtures were discarded during time of inspection
Corrective Action(s): 1. All product moved into cooler during time of inspection.
- Ensure any pickled products are stored/ displayed at 4C or colder unless adequate lab testing can be provided stating that pH is <4.6.
- Lab testing must be for all different products
Correction date: immediately

2. Ensure that this cooler is adjusted and/or serviced to ensure it is ALWAYS cold holding at 4C or below
- Lower risk food items currently stored in this cooler
- Ensure that no higher risk/ potentially hazardous food items are stored in this cooler until it can be proven that it can maintain cold holding temperatures
Correction date: immediately


Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): During time of inspection, chlorine sanitizer solution had NO chlorine residual.
Staff corrected during time of inspection
Corrective Action(s): - Staff must change solution after each shift/ rush
- Ensure that all staff know how to mix chlorine solutions
Correction date: immediately
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: During time of inspection, the following was observed:
1. onions were being peeling on floor level, staff moved and corrected during time of inspection
2. Pot of 'Gulab Jaman' was being stored on the floor, staff moved and corrected during time of inspection
Corrective Action(s): - NO FOOD PRODUCTS ARE TO BE STORED ON THE FLOOR
- STORAGE OF FOOD PRODUCTS ON THE FLOOR INTRODUCES POTENTIAL FOR CONTAMINATION
- REPEAT WARNING, FAILURE TO COMPLY CAN RESULT IN FURTHER ENFORCEMENT ACTION
Correction date: immediately
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: During time of inspection, the following observations were made:
1. Commercial canopy/ fume hood in need of cleaning
2. Facility was found to be cluttered with lack of storage during time of inspection
Corrective Action(s): 1. Staff must clean metal slats/ baffles in addition to professional cleaning
2. Facility should be maintained in sanitary condition, ensure that anything that is not used for facility is discarded
Ensure staff understand the importance of keeping facility maintained and organized
Correction date: 2 weeks
Violation Score: 3


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

Comments

Routine inspection conducted.
- Handwashing stations equipped with hot/cold running water, liquid soap and paper towels
All temperatures meet health requirements:
* Walk in cooler at 4C
* Chest freezer at -12C
* Hot holding unit maintaining food temperatures at >60C
* Sweets display cooler at 3C during time of inspection
- Low temperature dishwasher available, concentration of chlorine residual at final rinse at 50ppm
- No evidence of pests detected during time of inspection
- No foods or utensils stored underneath dish pit during time of inspection

Corrected since last inspection:
- Metal prep table now in place of wooden shelving unit located in centre preparation area.