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Aggarwal Sweets

6899 King George Blvd, Surrey · Restaurant

4 inspections

  1. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Rice in rice cooker observed to be around 20°C. Staff stated it was reheating inside, but unit was switched to "warm". Proper reheating of food items requires food to be rapidly reheated to 74°C before placing it in hot holding.
      • Corrective Action(s): **Corrected during inspection** Staff removed food as it was warming for 1/2 hour. Properly reheat foods before placing in hot holding unit.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Chlorine in spray sanitizer measured >200ppm Chlorine, bleaching out test strip.
      • 2. Low temperature mechanical dishwasher measurd 0ppm at start of inspection. Operator obtained another container of sanitizer from supplier.
      • Corrective Action(s): 1. **Corrected during inspection** Sanitizer diluted by operator to 100ppm when identified. Please have instructions on proper mixing ratio of bleach.
      • 1/2 tsp household unscented bleach (5.25%) : 1L clean cold water.
      • 2. Operator obtained another container of sanitizer. Unit measured 200ppm chlorine at plate surface by end of inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. Kitchen handwashing station blocked at start of inspection by large tote of diced green bell peppers.
      • 2. Handwashing station located too far from pizza preparation station.
      • Corrective Action(s): 1. **Corrected during inspection** Tote removed when identified. Please ensure adequate access to handwashing station is available to all staff when working.
      • 2. Adequate handwashing station is located too far from pizza preparation station. Please equip nearby sink with liquid soap, paper towels and garbage bin.
      • Violation Score: 5
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): BUSH orange red and lemon yellow observed in dry storage area. Operator stated this product was not used for foods, and are using another food colouring "Permicol".
      • Corrective Action(s): **Corrected during inspection** BUSH products discarded at time of inspection. Cease use of Permicol in the meantime for review.
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Single use plate/equipment observed to be used as scoops.
      • Corrective Action(s): 1. Do not use handle-less equipment as scoop. All equipment used in food facilties are to be made of a durable, easily cleanable material. All scoops are to have handles to prevent contamination of food ingredients.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Cleaning needed in the following areas due to food/grease build up:
      • - Under and around cooking line.
      • - Conveyer belt of pizza oven.
      • Corrective Action(s): Please clean identified areas. Staff has started cleaning after identified by inspector.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Various coolers not at proper temp at start of inspection. Potentially on defrost.
      • 2. Please have working thermometers available in all cooling and freezing units to monitor temperatures. Maintain temperature logs.
      • Corrective Action(s): 1. Monitor to ensure tempeartures of 4°C can be maintained, and not just reached at the peak of cooling cycle.
      • 2. Purchase thermometers for coolers. Develop temperature logs and educate staff on proper documentation of logs. This was likely part of the food safety plan.
      • Violation Score: 3