INSPECTION REPORT Health Protection YTAN-CJVR4U

PREMISES NAME Sweets 64		Tel: (604) 781-0057 Fax:
PREMISES ADDRESS 103 - 14330 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE October 4, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Ramanjeet Kaur Rai		NEXT INSPECTION DATE October 12, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 40

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Many cooked food items (vegetable curries, deep-fried (veg) snacks, etc.) were cooling out at room temperature at time of inspection. Chef had been cooking since the morning and had left items out at room temperature to cool prior to placing in a cooler. Temperatures of food were measured to be between 22C-28C. Corrective Action(s): Cool all hot food items rapidly from 60C to 20C within two hours, then from 20C to 4C within the next 4 hours. Food must NOT be cooling out at room temperature for more than 2 hours. Future non-compliance may result in food being discarded and enforcement action being taken. All food placed in coolers at time of inspection. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Buckets of thawed fish were stored on countertops and storage racks, waiting to be drained. Fish had internal temperatures ranging from 9C-12C. Corrective Action(s): Staff finished draining water from the fish at time of inspection, and stored all portions of fish in the walk-in cooler. All cold food must be held at 4C or colder. When thawing/defrosting frozen food, the temperature of the food must remain below 4C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Only one pail of sanitizer was available in the kitchen, and it was stored by the hand sink next to the walk-in cooler. Corrective Action(s): Ensure each food preparation/food handling area is equipped with its own bucket or spray bottle of bleach sanitizer solution. Staff prepared additional pails of sanitizer solution at time of inspection. 200 ppm chlorine residual detected. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted in hard-to-reach areas on floor of dry storage room. Corrective Action(s): Keep floors clear in order to easily monitor for ongoing pest activity. Remove all droppings and clean and disinfect all affected areas. Check daily for new droppings and clean and disinfect as necessary. Email your previous pest control reports to the health inspector (from the last 3 visits). Correct by: Immediately. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Lots of clutter and debris in the dry storage room and in the dishwashing area. Floors in hard-to-reach areas are difficult to see or clean. Corrective Action(s): Re-organize the dry storage area and dishwashing area and ensure all items are stored off the floor. Floors under and behind shelving need to be easily reached for cleaning. Clean and sanitize the areas noted above, and do so on a regular basis. Correct by: 1 week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Walk-in cooler was too cluttered, and staff had to rearrange stored food items to be able to place other items in the cooler. 2) Dry storage room was also cluttered, with large buckets of ghee stored on the floor in front of storage racks. Floors under and behind racks require cleaning and sanitizing. 3) Floors underneath dishwasher and dishwashing sinks require cleaning and sanitizing. 4) Ventilation canopy filters have grease and dust build-up accumulation. Corrective Action(s): 1) Re-organize the walk-in cooler. Store all items, including buckets of food, off the floor. 2) Re-organize the dry storage room. Store all items off the floor. Clean and sanitize floors behind/under shelving racks. 3) Clean and sanitize floors under the dishwashing area. 4) Clean and sanitize your ventilation canopy filters on a weekly basis at a minimum. Correct by: 1 week Violation Score: 9

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. All hand sinks were unobstructed and were easily accessible - good. - Bleach sanitizer solution available at 200 ppm (chlorine residual) in the back kitchen area. Ensure each food preparation/food handling area is equipped with its own pail or spray bottle of food-contact surface sanitizer (see violation code 302 above). - Low-temperature chemical dishwasher achieved 100 ppm chlorine residual, detected at the dish surface after final rinse cycle - good. - Walk-in cooler, prep cooler, upright cooler, and sweets displays cooler measured at 4C or colder. - Freezer temperatures satisfactory - No hot-held food at time of inspection. - Staff stated frozen fish (found draining at room temperature) was thawed in the sink in cold water. **Ensure thawing of frozen food is done in a cooler or under cold, running water in a clean/sanitized sink at 4C or colder. Once thawed, food must be returned to a cooler or cooked immediately. Do not leave out at room temperature (see violation code 205 above). FOR IMPROVEMENT: - De-clutter and re-organize your walk-in cooler, dry storage room, and dishwashing area. Remove any equipment/unused items from your facility to create more space. (see violation code 306 and 305 above). - If your walk-in cooler continues to be too cluttered, additional coolers onsite or a reduction of menu items will be required. - When cooling hot food, food must be cooled rapidly from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours. Food must not be stored or cooling at room temperature for more than 2 hours. (see violation code 203 above). - Monitor on a daily basis for any pest activity, such as rodent droppings. Clean and disinfect areas with droppings as soon as they are observed. (see violation code 304 above).