INSPECTION REPORT Health Protection JCHW-BG6Q7U

PREMISES NAME Bharat Parmar Sweet Shop & Restaurant		Tel: (778) 893 3505 Fax:
PREMISES ADDRESS 121B - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE September 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bharat Singh		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Large pail (15L) of chutney in the back storage area was found to have mould growth. Corrective Action(s): Foods with mould are not safe for human consumption. Ensure containers are properly cleaned and sanitized prior to using for storage of foods. Chutney was discarded at the time of inspection. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of gravy made the previous night was at 12C. Staff stated the gravy was stored outside the cooler prior to the inspection. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Potentially hazardous foods are not to be left out at room temperature. Gravy was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Fried items were uncovered by the front cash register. 2) Two coolers used to transport foods were stored in the washroom. Corrective Action(s): 1) Ensure all foods are properly covered and protected from potential customer contamination. Food items were covered with plastic wrap at the time of inspection. 2) Washrooms cannot be used for storage of any food equipment. Washrooms are considered dirty areas and may potentially contaminate equipment. Coolers were moved at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front sweet cooler was at 4C. -Under counter freezer was at -9C. -Kitchen chest freezer was at -18C. -Front area chest freezer was at -30C. -Both back storage freezers were at -18C. -Hot holding of sauce was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizer pail labelled and tested at 100ppm chlorine. -Raw meats were found stored below ready-to-eat foods. -Equipment was generally found to be clean and sanitary. -Did not observe food preparation in common hallway behind facility. -Did not observe storage of food equipment in common hallway behind facility. -Did no observe single use items being reused at the time of inspection. -General sanitation satisfactory at the time of inspection. Vent hood covers need to be cleaned on a regular basis to prevent build up of oil and dust. -No signs of pests noted at the time of inspection. -Washrooms clean and sanitary. -Manager FoodSafe Level 1 valid until May 29, 2023. -Please contact the inspector if you have any questions or concerns.