INSPECTION REPORT Health Protection JCHW-B93RTQ

PREMISES NAME Bharat Parmar Sweet Shop & Restaurant		Tel: (778) 893 3505 Fax:
PREMISES ADDRESS 121B - 13745 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 4, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Bharat Singh		NEXT INSPECTION DATE February 18, 2019
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three pails of gravy (approximately 20L each) were made at least a day ago and were probed at 7C and 8C. Operator is not using mixing wand and is cooling foods in a water bath. 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. Rapid cooling can be achieved by using a combination of water bath, ice wand, and cooling in smaller containers. Sauces were discarded at the time of inspection. Violation Score: 15 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): A pot of gravy was on the stove at 40C. Gravy has been on the stove for under 2 hours. Corrective Action(s): Potentially hazardous foods must be reheated to greater than 74C within 2 hours and stored at or above 60C to prevent the growth of pathogens and or the formation of toxins. Ensure stove flame is on high enough to rapidly reheat foods. Gravy was reheated properly at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bowl of samosa made the previous night was in the oven at 18C. Corrective Action(s): Potentially hazardous foods cannot be stored between 4C to 60C for more than 2 hours. Items were discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Chicken thawing in the prep sink was in direct contact with the metal house connector. 2) Raw fish was stored above cooked chicken. 3) Bowl was stored directly inside yogurt - bowl used to scoop foods. Corrective Action(s): 1) Ensure food is protected from potential contamination. Hose may contaminate foods. Items in direct contact with house were discarded. 2) Raw meats must be stored below from ready-to-eat foods to prevent potential contamination of foods. Chicken was moved to a higher shelf at the time of inspection. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish and chicken were thawing in a sink at room temperature at the time of inspection. Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less. Items were still frozen at the time of inspection and moved into the cooler or placed under cold running water. Violation Score: 1 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Aluminium foil used to cover baskets is not changed after each client. Corrective Action(s): Aluminium foil is considered single use and must be changed after each client. Aluminum foil was discarded 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. -Kitchen prep cooler was at 4C (top and bottom). -Front sweet cooler was adjusted to 4C at the time of inspection. Cooler appears to fluctuate and may require service to stabilize temperatures. -Chest freezers (three in total) were at -15C to -24C. -Under counter freezer was at -9C -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail labelled and tested at 200ppm. -General sanitation satisfactory at the time of inspection. -Facility was last serviced by a professional pest control operator in Oct 2018. Operator states pest control has come by, but does not leave reports. An early life stage dead German cockroach was observed on top of the dishwasher - no other signs of pests noted at the time of inspection. Pest control reports, along with recommendations from the pest control operator should be left for the operator as part of the pest control plan. -Washroom clean and maintained. -FoodSafe Level 1 valid until May 29, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B93RTQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Becel Margarine had 0.1g trans fat / 7g total fat = less than 2% trans fat Oil is trans fat free Other foods meet the trans fat requirement
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment