INSPECTION REPORT Health Protection ABRR-BQUMDD

PREMISES NAME Basant Sweet		Tel: (604) 595-3535 Fax:
PREMISES ADDRESS 402 - 8148 128th St Surrey, BC V3W 1R1		INSPECTION DATE June 22, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sarbjeet Sidhu		NEXT INSPECTION DATE June 25, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: - Several bags of floor, sugar and other grains were left open on the shelving units in dry storage area - All bulk bins for storage of spices were left uncovered - Single use cups used as scoop in bulk bins. Corrective Action(s): - Store all open bags of food items in pest proof containers - Cover all bulk food bins for spices with well fitting lids - Discard all single use cups that are used as scoops. Use scoops with handles, store scoops in a way that handles does not come in contact with the food. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Pest activity is noted in premises. Pest (rodent) droppings were observed in: - Dry storage room - behind bulk bins, below shelves and on boxed items, - Hallway leading to stairs - Storage rack in back stairway and back storage upstairs for packing material Corrective Action(s): - Remove all droppings - Clean and mop the area. Sanitize all surfaces with 200ppm quats sanitizer and let air dry before restocking - Ensure that necessary pest control actions are in place to prevent any pest activity and monitor the area. - Get pest company to provide service frequently. Increase frequency to twice a month to resolve pest issues Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Pest droppins were observed in: - Dry storage room - behind bulk bins, below shelves and on boxed packages, - Stairs - Storage rack in back stairway and back storage upstairs for packing material Corrective Action(s): - Discarded all packing material (sweet boxes) at the time of inspection that were exposed and potentially contaminated by pest droppings - Remove all droppings in dry storage area and back hallway - Clean and mop the area. Sanitize all surfaces with 200ppm quats sanitizer and let air dry before restocking - Ensure that necessary pest control actions are in place to prevent any pest activity. (See violation 304) Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Basting brush is not food grade. Paint brush (non food grade) is being used to oil pans, etc. Corrective Action(s): Use brush that is made out of food grade material only Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Walk in cooler and second prep cooler is lacking thermometer Corrective Action(s): - Provide accurate thermometers in walk-in cooler and prep cooler. Ensure that temperature is checked twice daily Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe Level 1 certification has expired in 2018 July Corrective Action(s): Retake FoodSafe Level 1 or equivalent training to meet the regulatory requirements. Provide a proof of registration for the course. Violation Score: 1

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

Comments

- Handsinks in kitchen and washroom are supplied with hot and cold running water, soap and paper towel - All coolers- walk-in cooler, two prep coolers and sweets cooler- are all measured at less than 4C - Freezers - upright and chest are less than -18C - High temperature dishwasher is measured at 71C during final rinse cycle at dish surface. NOTE: Sanitizer solution concentration measured at more than 400ppm. Food contact must be rinsed with potable water if concentration is more than 400ppm. Otherwise, prepare sanitizer solution as per manufacturer's directions (5mL per litre of water). Fresh prepared solution measured at 200ppm quats concentration NOTE: Discussed Covid Safety plan with operator. Reduce the number of seats to allow for 2m physical distance between patrons and frequent disinfection of high touch surfaces is required. Resources are provided. Ensure that a written Covid Safety plan for facility is developed and implemented and a copy must be available on site. NOTE: Change of directors has occurred. Please send the legal ownership documents reflecting the latest changes. Signature on report not required due to COVID 19 pandemic