INSPECTION REPORT Health Protection TGIL-CSSSEL

PREMISES NAME Pardesi Sweets and Restaurant		Tel: (604) 591-1950 Fax:
PREMISES ADDRESS 107 - 13588 88th Ave Surrey, BC V3W 3K8		INSPECTION DATE June 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Major Singh Johal		NEXT INSPECTION DATE 3 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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two inserts were stacked on top of another inserts in the prep cooler exposing the food in the bottom inserts to the underneath of top inserts. This may cause potential food contamination. Staff volunatarily discarded food which were stored in bottom inserts - Marinated cheese cubes and sliced onion. Corrective Action(s): Please do not stack containers on top of one another unless proper lids are being used to food in bottom containers. In prep cooler, it is not recommended to stack inserts as it can result in inadequate cold air circulation to top inserts which may result in food being held above 4C (danger zone) for extended period of times. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chest freezer in the back has broken lid which is cracked and held with tape. Operator stated that he will replace it with another freezer. Corrective Action(s): Please replace/repair the lid to ensure that the finishing is smooth, easy to clean and nonabsorbent. TO BE CORRECTED BY - July 15, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk in cooler recorded at 3C - Prep cooler at 4C - Stand up cooler and front display cooler below 4C Storage: - Food storage practices were satisfactory. - All food products were found either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station in the front area and back kitchen were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray pails available and the concentration of bleach noted at 200ppm. - 100ppm chlorine residual noted at low temp mechanical dishwasher. - Utensils were found in sanitary condition. - General sanitation of the facility was satisfactory. Staff stated that facility including the cooking line is cleaned every day. Pest Management: - Professional pest control company conducts routine checks. Reports verified during inspection. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate (June 9, 2024). Recommendations: - Focus on preventing build up of oil behind cooking line. Overall, well maintained.