INSPECTION REPORT Health Protection JGUU-BZTU53

PREMISES NAME Pardesi Sweets and Restaurant		Tel: (604) 591-1950 Fax:
PREMISES ADDRESS 107 - 13588 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE April 6, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Major Singh Johal		NEXT INSPECTION DATE April 08, 2021
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 = 27

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of cooked chickpea curry was noted at 45C internally. The operator is cooling the food by stirring it. Reviewed their cooling step. Directed the operator to divide the curry into smaller portion and use cold water bath method to cool down the food as soon as possible. Use the thermometer to track the temperature. The operator directed one of the staff to actively cool down the curry. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bowl of salad was noted outside of the cooler, and the temperature was at 11C internally. The operator cited that the bowl was prepared ~45 minutes ago. The bowl of salad was relocated to the cooler. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food contact surfaces (e.g., utensils) are not adequately sanitized as a result of low temperature dishwasher not being able to dispense sanitizer. Corrective Action(s): All food contact surfaces are to be sanitized manually. Reviewed manual dishwashing procedure with the operator. The operator may use the dishwasher to wash the dishes and manually sanitize the dishes in the 2 compartment sink. Correct this by: immediatley. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple foods (e.g., curry, salmosa, etc.) in every coolers were not covered. Corrective Action(s): Provide an adequate protection (e.g., saran wrap, foil, etc.) for all the foods in the coolers. Correct this by: April 8, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: No chlorine residual was detected from the low temperature dishwasher. Corrective Action(s): Service the dishwasher so that it can sanitize food contact surfaces adequately. Low temperature dishwasher must be able to dispense a minimum of 50 ppm chlorine at the plate level. Correct this by: April 8, 2021. Violation Score: 9

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. 2-compartment sink was supplied with hot and cold running water. Prep. sink was operational. 100 ppm chlorine sanitizer was available in a container with wiping cloths in the kitchen area. 100 ppm chlorine sanitizer was available in a labelled spray bottle for the front service area. No signs of recent pest activity were present at the time of inspection. February report was reviewed at the time of inspection. Walk-in-cooler was at 0.5 degrees C. Prep. cooler was at 3.5 degrees C. Upright cooler was at 4 degrees C. Sweets cooler was at 3.5 degrees C. Drinks cooler was for pop only and was at or below 4 degrees C. Both chest freezers were at or below -18 degrees C. Refrigeration units were equipped with thermometers. Washroom was not in service at the time of inspection. Permit is posted. COVID 19 inspection Written COVID 19 safety plan was not available at the time of inspection - ensure you have a written plan ready for April 8, 2021, inspection. Physical distancing sings and floor makings are available. Hand sanitizer provided. Plexiglass is installed at the cashier area. Maximum occupancy is established and posted on the front door. Dine in is closed as per BC Province Wide Restriction. Mask is mandatory. Observed mask usage in the kitchen.