INSPECTION REPORT Health Protection DSOG-ARBT44

PREMISES NAME Pak Punjab Sweets & Somosas House		Tel: (604) 585-8686 Fax:
PREMISES ADDRESS 12835 96th Ave Surrey, BC V3V 6V9		INSPECTION DATE September 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Riaz Ahmad		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Multiple food items stored in the dry storage room/ inside the walk in cooler uncovered. Corrective Action(s): - Cover all food items with proper lids or plastic wraps. Date to be corrected: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease and food debris in the following areas: - floors throughout the entire kitchen - underneath grills - on shelves in the dry storage room Corrective Action(s): Clean the areas noted above. Date to be corrected: Immediately. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The front display cooler is lacking working thermometer to monitor for temperature. Corrective Action(s): Provide working thermometers for all coolers. Date to be corrected: Tomorrow. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was no FOODSAFE certified staff on duty. Corrective Action(s): There must be at least one FOODSAFE certified staff on duty at all times. Either the manager who is FOODSAFE certified must be present at all times or register more staff to FOODSAFE training. Date to be corrected: Three months. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # DSOG-AR6RN8 of Sep-13-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (There is insufficient cool air circulation in the display cooler at the front of the kitchen to keep cold potentially hazardous food (PHF) items cold. The food items stored on the bottom measured at 4C while the ones stored on top shelves measured at 20C. The shelves were covered in foil and metal trays placed side by side which prevented cool air circulation inside the display cooler. ) Code 301 noted on Routine inspection # DSOG-AR6RN8 of Sep-13-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Significant build up of food debris and grease on large pots used for cooking. ) Code 401 noted on Routine inspection # DSOG-AR6RN8 of Sep-13-2017 Adequate handwashing stations not available for employees [s. 21(4)] (There was no hand soap at the only handwashing station near the staff washroom. There is inadequate number of handwashing stations in the main kitchen.) Code 302 noted on Routine inspection # DSOG-AR6RN8 of Sep-13-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (The large pans and pots that do not fit inside the two compartment sink are not being sanitized with chlorine solution. The operator stated that they are spraying the large pans and pots with bleach solution. There were no spray bottles available at the time of the inspection.)

Comments

Follow up inspection to report DSOG-AR6RN8: - The front display cooler is at 4C. The operator removed the foil that covered shelves and left spaces in between the metal trays to allow adequate cold air circulation in the display cooler. Ensure that the cold potentially hazardous food items are stored at < or = 4C at all times. - The operator started removing the build up of food debris and grease on large pots with a de-greaser. Ensure to clean the pots and pans thoroughly and sanitize using 100 ppm chlorine solution. You must not skip the sanitizing step. - The operator is using a spray bottle with chlorine solution to spray on chlorine solution (100 ppm) to sanitize the large pots/pans that do not fit inside the two compartment sink. Please update your sanitation plan to include these changes. - All handwashing stations are stocked with hand soap to properly wash hands. You must install the hand soap and paper towel dispenser at the two compartment sink by September 20th, 2017. - No observation of cooked food items being cooled on wooden cutting board directly on the floor. - Handles of tongs are not touching the food items. Ensure to store tongs/scoops outside the bins or handles are not touching the food items.