INSPECTION REPORT Health Protection JMAA-B4ZTVN

PREMISES NAME Spice of Punjab Sweets & Restaurant		Tel: (604) 503-3031 Fax:
PREMISES ADDRESS 147 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE September 27, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Praveen Singh		NEXT INSPECTION DATE October 01, 2018
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Establishment cools items using shallow containers, then transfers it to larger containers after being cooled. While this is appropriate so long as it follows the cooling curve, employees are leaving food out: Shallow trays of already cooled spinach stew was left out for approximately 1 hour at room temperature (before health inspector arrived) before being transferred to "Bungie" labelled containers. Spinach stew was internally at 17C inside cooler at time of inspection. 2. Gulab jamun, rasmulai, rasgulla, and milk-based sweets were inside the display cooler at 15C at time of inspection. Corrective Action(s): 1. Do not leave spinach stew out when transferring it to other containers. Only take out the containers of spinach stew when you are READY to transfer it to another larger container. 2. Sweets discarded (approximately 4 trays) at time of inspection. Ensure that all potentially hazardous foods stay at 4C or less. Your cooler is not functioning, therefore no potentially hazardous foods should be in there. It is your responsibility to monitor cooler temperatures each day to ensure that no equipment is failing. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer present; however, dirty cloths were present on prep cooler cutting board and were used to wipe off debris. The Environmental Health Officer did not observe employees USING the sanitizing pail at any time during the inspection. Corrective Action(s): Dirty cloths were immersed inside the sanitizer, then used to sanitize the cutting board. You must actively use your bleach sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bagged onions stored next to bleach in dishpit, directly on the floor. 2. Numerous items were left uncovered, including chickpea sauces and chicken curry, inside the walk-in cooler. 3. Repeat violation: Bowls and containers were used as 'scoops' inside dry storage bins. Corrective Action(s): 1. Bagged onions moved to undercounter shelving next to dry storage bins. 2. Items were covered with saran wrap or food-grade lid 3. Bowls removed and replaced with scoops. Only use scoops with handles to prevent food handlers from contaminating the food inside the bins. Ensure that all items are covered when not cooling to ensure that they are protected from contamination. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen door mesh and door sweep are not intact. Corrective Action(s): Repair the mesh and door sweep. This is required, since it is an important way to prevent pests from entering the facility. Date to be corrected by: Oct 4, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display cooler at 15C. Corrective Action(s): Repair or adjust the display cooler so that it reaches 4C or less. DO NOT store any milk-based sweets inside the display cooler until a follow-up inspection has been conducted to VERIFY that it is functioning correctly. Date to be corrected by: Oct 1, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Walk-in cooler at 3C - Display cooler at 15C (see violation code above) - Chest freezers at -18C or below - Prep coolers (bottom) at 3C - Prep coolers (top) at 4C No temperature logs are taken - this was mentioned from the previous routine inspection back on Feb 26, 2018. You must begin maintaining temperature logs and dishwasher logs for your coolers. Your front display cooler is also very unstable and thus monitoring is very important to ensure it works properly. 2. Hygiene and Sanitizing - Hand wash station in kitchen and restroom adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizer pail at 200 ppm chlorine residual - Low-temperature dishwasher sanitizes at final rinse cycle of 50 ppm chlorine residual - Ventilation slats generally well maintained 3. Pest Control - Mechanical traps do not contain any rodents at time of inspection - No sign of recent pest activity at time of inspection 4. Administrative - Permit posted and up-to-date - Manager has FoodSafe 1 (expiry: 2019) 5. The following also requires your attention: - General sanitation is satisfactory; however, you will need to sweep the areas directly underneath your cook lines and prep cooler as there is some debris that has settled - Do not store items such as PHONES on cutting boards