INSPECTION REPORT Health Protection JCHY-CDVT58

PREMISES NAME Namdhari's Punjabi Spice		Tel: (604) 783-1254 Fax:
PREMISES ADDRESS 101 - 9172 120th St Surrey, BC V3V 4B5		INSPECTION DATE April 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Saminder Singh		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Follow-Up inspection # JCHY-CDTR78 of Apr-25-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed blenders to have built-up of mold and food debris along the outside base of the blender. Observed the inside of the juicer to have mildew build-up from juicing carrots/oranges. Correction: Discard blenders or clean and sanitize the blenders to ensure that all mold and food debris are removed along the outside base of the blender. Clean and sanitize the juicer to remove mildew build-up. Follow premise's Sanitation Plan. All kitchen equipment must be washed and sanitized after each-use. Corrected by: April 27, 2022. Code 302 noted on Follow-Up inspection # JCHY-CDTR78 of Apr-25-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 3-compartment sink observed to lack drain plugs. Bleach spray bottle was not available at the time of inspection. Inadequate of proper concentration of bleach spray bottle is a REPEAT VIOLATION. Correction: Purchase drain plugs for 3-compartment sink. Kitchen utensils/equipment must be washed, rinse, sanitize, and air dry using the 3-comparment sink method. Prepare bleach spray bottle to measure at 100-200ppm chlorine. Operator prepared bleach spray bottle to measure 200ppm at the time of inspection. Drain plugs must be purchased by April 27, 2022 to ensure proper washing and sanitization of kitchen utensils/equipment.

Comments

Follow-up Inspection conducted for report#JCHY-CDTR78. All violations have been corrected in report#JCHY-CDTR78. -Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sink unobstructed to ensure proper hand hygiene. -One new blender purchased. Other blender base have been cleaned and sanitized to remove mold and food debrise along the base of the blender. At the time of inspection, juicer is in use. Ensure Juicer is cleaned and sanitized thoroughly to ensure no food residue adheres on the machine every 2 hours. -Drain plugs purchased and present for 3-compartment sink. Inform operator the dilution of 3rd compartment sink 1:500 dilution of bleach required to ensure 100ppm chlorine (i.e.: 7 caps of bleach to 20L water). -Bleach spray bottle measured at 200ppm chlorine. Bleach dilution for spray bottle is half cap to 1L water to achieve 200ppm chlorine concentration. -Underneath the front countertop of prepackaged chips observed to be cleaned and disinfected from rodent droppings. Ensure that daily cleaning of facility is followed to prevent possible pest harbourage. -Sanitation of under counter cooler and stand-up cooler handles, seam lines, and within the shelving observed have better improvement. Minimal food debris and grease accumulation on Cooler equipment. -At the time of inspection, operator was washing and sanitizing microwave to remove grease and food debris build up. -Scoops observed to be outside food containers. Most food observed to be stored in food-grade containers or wrapped. -Observed smaller food portions kept out at room temperature during lunch rush. Potentially hazardous foods to be discarded after 2 hours that are kept out at room temperature. Food preparation observed to be conducted at room temperature within 2 hour time frame. NOTE: In the absence of Operator with valid FOODSAFE Level 1 certification, another staff must have valid FOODSAFE Level 1 certification to be able to present to district inspector. Ensure all in-use utensils, juicer are washed and sanitized every 2 hours if continuos use or after each use if only used once after production.