INSPECTION REPORT Health Protection SDHI-D4EPT7

PREMISES NAME Desh Punjab Sweets & Restaurant		Tel: (604) 543-9113 Fax:
PREMISES ADDRESS 103 - 12047 80th Ave Surrey, BC V3W 1M9		INSPECTION DATE April 17, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Multiple knives in the kitchen observed in not good working order (rusted) and or dirty. Staff discarded knives which are not in good working order and placed dirty knives in the dishwashing area. Corrective Action(s): Replace any equipment which is broken/rusted to prevent potential contamination of food. Do not store dirty knives. All equipment must be cleaned and sanitized after each use to remove food debris and potential bacterial contamination. Store clean and sanitized equipment in a sanitary manner, away from any potential re-contamination sources. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Basin for hand washing station next to walk-in cooler observed obstructed with raw cut beets. Staff observed using the sink as a preparation sink. 2. Hand washing station in men's washroom (also used by staff) observed not supplied with liquid soap. Staff placed liquid soap in dispenser during inspection. Corrective Action(s): DO NOT obstruct hand washing stations or use the basins of the hand sinks for any purpose other than hand washing. Designated hand washing stations MUST ONLY be used for hand washing purposes. Maintain all designated hand washing stations unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel to ensure staff are washing hands properly and at adequate frequency to prevent contamination of food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): Staff member observed bringing in a container of milk cake from the back door. When asked, operator stated that the milk cake was received from their home where it was stored over night. Milk cake was discarded during inspection. Corrective Action(s): All food on site must be obtained from an approved supplier. Any food which is made on site which is intended for service to patrons at the restaurant MUST BE stored on site or at an alternative approved kitchen. Home storage of any food/ingredients is NOT allowed. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tray of prepared samosas observed stored directly on top of garbage can. Staff moved the tray of samosas to the counter during inspection. Corrective Action(s): DO NOT store any food containers on top of garbage cans as this can lead to potential contamination of food. All food must be processed in a food safe manner on approved food contact surfaces. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 2'C - All freezers at or below 4'C - Sandwich preparation cooler at 2'C - No hot-holding during inspection - All food observed stored at least 6 inches off the floor - Chemicals are stored away from food - Raw meat stored away from ready to eat foods - General sanitation okay during inspection - Hand washing station in bar is adequately supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 77'C at plate surface (above minimum required final rinse temperature of 71'C) - Bleach sanitizer in pail with wiping cloths (X2) measured at 200 ppm chlorine concentration with test strip - No signs of recent pest activity - Pest control company is contracted to complete inspections every 2 months - recommend to increase to at least once per month - FOODSAFE Level 1 trained operator available on site - Permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.