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Anand Pizza and Sweet Shop

102 104 - 13245 72nd Ave, Surrey · Restaurant

31 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease noted at the area mentioned below:
      • 1. A lot of food debris noted at the pot/utensils/cookware/containers near the cookline
      • 2. Some food debris noted at the side of the stove/grill
      • 3. Some food debris noted at the dough machine and mixer
      • Corrective Action(s): Clean and sanitize the aforementioned area to prevent contamination, and harborage/breeding of pest. Date to be corrected: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 4 containers of curry sauce noted to be cooled with cooling wand without lid/cover.
      • Corrective Action(s): Cover all food (even during cooling/thawing) to prevent food from contamination. Date to be corrected: Immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease noted at the area mentioned below:
      • 1. A lot of food debris noted at the pot/utensils/cookware near the cookline
      • 2. Some food debris noted at the side of the stove/grill
      • 3. Some food debris noted in the pizza oven
      • Corrective Action(s): Clean and sanitize the aforementioned area to prevent harborage/breeding of pest. Date to be corrected: Immediately
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEAT* (Since Dec 2024) Table-mounted can opener observed to be dark-brown/black due to dried food deris on blade.
      • Corrective Action(s): Please clean and sanitize item immediately. Can opener needs to be cleaned as part of regular cleaning procedures (~2 hours after use, and end of day).
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Range hood filters observed to be heavily covered in grease. Stainless steel appeared dark orange. Staff stated an appointment has been made for cleaners to clean identified area.
      • 2. Dried food debris (yellow-orange) observed on side of deep fryer unit.
      • Corrective Action(s): Clean identified areas.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Shelving holding tomato sauce cans observed to be lined with severely damaged cardboard.
      • Corrective Action(s): Remove cardboard.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Table-mounted can opener observed to have dark-brown/black coloured dried food debris on blade.
      • Corrective Action(s): Please clean and sanitize item immediately. Can opener needs to be cleaned as part of regular cleaning procedures.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Dough roller belt observed to have grey/black staining on it.
      • 2. Plastic drawer holding spices observed to have heavy food debris (spilled spices) build up on it.
      • Corrective Action(s): Clean identified areas immediately
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Front 2 door display cooler measured 13.6°C at time of inspection.
      • **Corrected during inspection** Products removed from cooler. Operator stated sweets were stored in cooler for 1 hour.
      • Do not use unit until it can maintain temperatures of 4°C or less.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEAT* (Since Jun 2024) Handle-less single use bowl observed to be used as a scoop for flour.
      • **Corrected during inspection** Bowl discarded when identified.
      • Use a scoop that has a handle to scoop ingredients. This is to prevent getting you or your staff's hands in the ingredient container and contaminating it.
      • Corrective Action(s):
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: *REPEAT* (Since Jun 2024) Plastic banner/vinyl used as a shelf liner
      • Corrective Action(s): Remove liner. If a liner for your shelf is needed, it must be made of a durable, smooth and easily cleanable material. This liner is not easily cleanable.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front 2 door display cooler measured 13.6°C at time of inspection
      • Corrective Action(s): Do not use unit to store potentially hazardous foods. Contact refrigeration technician to have unit serviced.
      • Once unit can maintain temperatures of 4°C or less, you can begin using unit again.
      • Correct by: immediately
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. *REPEAT* Handle-less scoop (Single use bowl) used as a scoop in ingredient bin.
      • **Corrected during inspection** Bowl removed when identified. Staff educated by operator.
      • 2. Chemicals (palmolive) observed to be stored above powder ingredients in storage.
      • **Corrected during inspection** Item removed when identified.
      • Do not store chemicals over food.
      • 3. Milk jug observed to be reused for red sauce.
      • Corrective Action(s): 3. Milk jugs are not reusable item and cannot be used to store food.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Following areas observed to be soiled and require cleaning:
      • - Spice rack (lower compartments)
      • - Flour/beans in dry storage area
      • - Handles of walk-in cooler, prep tables, dishwasher soiled with food build up
      • - Dishwasher observed to have build up of food debris
      • - Range hood filters require cleaning; heavy build up of grease and powder observed
      • - Build up of food debris behind and under cooking line
      • - Build up of food debris between appliances
      • - Build up of food debris on prep table beside 1 door preparation cooler (Cardinal)
      • Corrective Action(s): Clean and sanitize above identified items.
      • Violation Score: 15
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Plastic banner/vinyl observed to be used as a shelf liner.
      • Corrective Action(s): Remove as liner cannot be easily cleaned.
      • Correct by: immediately
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEAT* Handle-less scoop (single use bowl) used as a scoop for corn starch bin.
      • Corrective Action(s): All scoops for ingreidents must be of a reusable material, with a handle, and be stored in a food grade container for daily cleaning.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning needed in spice shelf.
      • Corrective Action(s): Clean identified area.
      • Correct by: immediately
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 1. Can of mango puree observed to be heavily damaged in storage area. Staff stated the item was not to be used.
      • **Corrected during inspection** Removed at time of inspection, after identifying.
      • 2. BUSH Red Powder (IH7802) and Lemon Yellow (IH6597) synthetic food colouring observed on site.
      • **Corrected during inspection** Product voluntarily discarded at time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. *REPEAT* (Since July 2023) Wire strainer observed to be stored on top of lid of tote used for Gulab Jamun.
      • 2. Handle-less scoops (measuring cups) observed to be used as scoop at spice drawers
      • 3. Single use soup cup observed to be used as a scoop, and stored in spice drawer.
      • Corrective Action(s): 1. Strainer needs to be stored in food-grade container. Lids of the tote are not regularly cleaned and sanitized.
      • Correct by: immediately
      • 2-3. All scoops for ingredients must be stored in a food grade container (and not inside the ingredient). Scoops must have handles.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* (Since July 2023) FOod debris observed in following areas:
      • - Behind and under dough roller
      • - Can opener blade
      • - Dry storage (spillage of sugar, flour)
      • - Chest freezer
      • - Pizza oven conveyer
      • Corrective Action(s): Clean and sanitize identified areas.
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Feb 2023) Front of house spray bottle contained soapy water.
      • **Corrected during inspection** Spray bottle cleaned and filled with sanitizer solution after identifying.
      • Ensure all staff understand importance of sanitizer use.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Spoons observed to be stored directly on lid of gulab jamun containers.
      • 2. Some products observed to not be covered during storage in walk-in cooler.
      • Corrective Action(s): 1. Spoons are to be kept in a separate container. Both container and spoons need to be washed daily.
      • Correct by: immediately
      • 2. All food products are to be covered while in storage to protect from contamination.
      • Correct by: immediately
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Garage style door not properly sealed. Light observed coming in from exterior.
      • Corrective Action(s): Seal garage style door of dry storage to prevent the entry of pests.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Food debris observed in following areas:
      • - Behind, under dough roller
      • - Can opener blade
      • - Dry storage (spillage of sugar, flour)
      • - Chest freezer
      • 2. Wire shelving in walk-in cooler has heavy build up.
      • 3. Lids for gulab jamun tote observed to have water/syrup on top. Spoons stored directly on lid.
      • Corrective Action(s): 1. Areas identified need to be cleaned and sanitized. Chest freezer needs to be defrosted.
      • Correct by: immediately
      • 2. Clean wire shelving
      • Correct by: immediately
      • 3. Clean identified area.
      • Correct by: immediately
      • Violation Score: 9
  10. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Products made using Bush Orange Red Powder. Powder states "For External Use Only".
      • **Corrected during inspection** All products made with this colouring discarded as per Food Safety Plan.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Dedicated food contact sanitizer not available in front of house.
      • Corrective Action(s): Have pail or spray bottle of bleach available for front of house.
      • Correct by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEAT* (Since Oct 2022) Single use bowl used as a scoop. Scoop stored in ingredient container
      • Corrective Action(s): Scoops for ingredients must have handles to prevent contamination of ingredients. Do not keep scoop in ingredient container as handles or staff hands can contaminate ingredient when retrieving scoop. Scoops must be cleaned daily.
      • Correct by: Immediately
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. **REPEAT** Sanitizer for food contact urfaces not available during inspection
      • Corrective Action(s): 1. Approved sanitizer must be available whenever facility is in operation. Staff stated manager is aware of supply shortage and is in the process of purchasing bleach.
      • Correc by: Nov 1, 2022
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: **REPEAT** Single use bowl used as a scoop; Scoops stored in ingredient containers
      • Corrective Action(s): Do not reuse single use equipment. Scoops are not to be kept in ingredient containers as handles or staff hands can contaminate ingredient when rerieving scoop.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. **REPEAT** Heavy grease build up observed on range hood filters and ventilation. Staff stated this is professionally cleaned every 3 months.
      • 2. Shelving in dry storage observed to be lined with corrugated plastic board. Board is heavily soiled
      • Corrective Action(s): 1. Range hood filters must be cleaned more frequently (recommended every 2 weeks).
      • Correct by: immediately
      • 2. Replace or remove board. Operator has previously mentioned they are in process of ordering alternate shelving.
      • Correct by: immediately
      • Violation Score: 15
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. **REPEAT** Sanitizer for food contact surfaces is not available at front end of facility.
      • 2. Sanitizer in kitchen area did not measure 100ppm at start of inspection
      • **Corrected during inspection** Operator remade sanitizer, though required a lot more bleach than normal.
      • 3. Bottle of bleach may be old and is losing strength
      • 4. High temperature dishwasher unavailable at start of inspection.
      • **Corrected during inspection** Staff turned dishwasher on.
      • Dishwasher must be turned on at start of shift so cleaning can be done throughout the day.
      • Corrective Action(s): 1. Have bucket or spray bottle of sanitizer available for front end use
      • correct by: Jun 24, 22
      • 3. Have new bottle of household unscented bleach on site. Bleach should have a DIN number.
      • correct by: Jun 24, 22
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. **REPEAT** Single use bowl/sauce container used as scoops for ingredients and spices, and are stored in ingredients.
      • 2. Black garbage bags used to store unused pizza pans
      • Corrective Action(s): 1. Remove all handle-less scoops from ingredient container.
      • Correct by: Oct 2022
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. **REPEAT** Heavy grease build up observed on range hood baffles and ventilation. Staff stated baffles are cleaned every month despite instructions from previous inspection (cleaned every 2 weeks)
      • 2. **REPEAT** Food build up observed in dry storage area where dry ingredients spilled out of packaging onto floor
      • 3. **REPEAT** Shelving in dry storage observed to be lined with corrugated plastic board. Board appears to be heavily soiled
      • 4. Build up of dough on floor stand mixer. Staff stated equipment is cleaned every 2 days.
      • Corrective Action(s): 1, 2: Clean areas identified
      • 3. Remove plastic board
      • 4. All equipment should be cleaned daily to ensure there are no attractants to pests.
      • Correct by: immediately
      • Violation Score: 15
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for food contact surfaces not available at front counter.
      • **Corrected during inspection** Spray bottle filled with sanitizer upon request.
      • Front area must have a surface sanitizer available at all times for cleaning purposes.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Single-use bowl/sauce container used as scoops for ingredients and spices, and stored in the ingredients. This may potentially contaminate food product as staff will need to reach in and contact ingredient to remove scoop.
      • 2. Personal effects (mobile phone, handsfree bluetooth headset) and medicine (tylenol, polysporin) observed to be stored above large partially covered container of sugar.
      • 3. A used glove observed to be stored in tikki filling.
      • **corrected during inspection** Glove discarded at time of inspection. Plastic single use gloves are to be discarded after use. these cannot be reused.
      • 4. Chana (Chickpea curry) observe to be at room temperature in wok. Measured 23.6°C at time of inspection. Staff stated chana has been cooling for 1.5 hrs.
      • **corrected during inspection** As per food safety plan, foods are cooled from 60-20°C for 2 hrs, then 20-4°C in 4 hrs. Chana moved to cooler at time of inspection
      • Corrective Action(s): 1. Remove all handle-less scoops from ingredient containers. All scoops must be of a food-grade material and have handles and stored outside the ingredient container.
      • Correct by: Aug 15, 2022
      • 2. Remoe all personal items and medication from food preparation area. If there is no other space for items to be stored, items can be stored in a leak-proof container under and away from food products.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy grease build up observed on range hood baffles and ventilation. Staff stated baffles are cleaned every 2 weeks.
      • 2. Food build up observed in dry storage area (dry ingredients spilling onto floor/shelving).
      • 3. Shelving observed to be lined with plastic corrugated board. Board observed to have stains/markings on it.
      • Corrective Action(s): 1. Grease will need to be cleaned from cooking line more frequently. Baffles will need to be cleaned weekly, or more frequently depending on build up.
      • Correct by: immediately
      • 2. Clean dry storage area.
      • Correct by: immediately
      • 3. Remove corrugated board. If shelf liner is needed, use a material that is smooth, non-absorbant and easy to clean. It is recommended to remove the board and use the original stainless steel grid of the shelf. If smaller items are stored, consider using a spill-proof tray to contain the small items.
      • Correct by: Aug 15, 2022
      • Violation Score: 9
  16. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cups observed to be submerged in samosa sauce container. Possible contamination of sauce when staff reaches in for cup.
      • Corrective Action(s): Discard sauce. Use ladles or other long-handled equipment to take sauce from container.
      • Correct by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Range hood observed to have heavy build up of grease
      • Wall and floor beside, behind and under cooking line observed to have build up of grease
      • Area around microwave and server station observed to have build up of food debris
      • Corrective Action(s): Identified areas will need deep clean; Keep areas clean regularly.
      • Correct by: Feb, 2022
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirty wiping clothes were observed lying on multiple prep tables and were used for wipig down the food contact surfaces.
      • Corrective Action(s): Either use single-use wiping clothes or soak the wiping clothes in sanitizing bucket at all times. Do not leave dirty rags on the prep tables or use them for cleaning.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gulab jamun and rasgulla stored at 7C inside the display cooler. Cooler unit did not reach below 6C throughout the inspection.
      • Corrective Action(s): Gulab jamun and rasgulla placed inside the walk-in cooler. Do not use this cooler for potentially hazardous food products unless it can consistently maintain 4C or less.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): At beginning of inspection, no sanitizer was available on-site yet food processing was still occurring. Food contact surfaces, including prep table cutting boards and stainless steel tables, were not cleaned and sanitized after use.
      • Corrective Action(s): Sanitizing pail comprised of 200 ppm chlorine residual (1 teaspoon bleach per litre of water) was made. Rag was placed inside the pail and used to wipe down food contact surfaces at time of inspection. You must CLEAN and SANITIZE food contact surfaces PRIOR to commencing work.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Garbage bag used to cover dough for chat papri.
      • Corrective Action(s): Do not use garbage bags to directly cover food products. Garbage bags have odor-suppression chemicals that may leach into food. Garbage bag was immediately replaced with food-grade saran wrap.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler hovers between 6-8C.
      • Corrective Action(s): Adjust the display cooler so that it regularly maintains 4C or less. Use an accurate thermometer to measure the temperature inside the cooler.
      • Date to be corrected by: December 2, 2019
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator was not on-site at time of inspection. No one else had FoodSafe 1.
      • Corrective Action(s): Operator arrived at time of inspection. Two staff members will be taking FoodSafe 1 so that they can supervise the kitchen in the absence of the operator. Email invoices to the Environmental Health Officer.
      • Date to be corrected by: December 31, 2019 (for both staff members to be FoodSafe 1 certified)
      • Violation Score: 1
  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizing pail at 50 ppm at back of kitchen.
      • 2. No sanitizer was observed at the front-of-house near the pizza prep cooler cutting board. Cutting board was soiled and not in use at time of inspection.
      • 3. Dough presser was used earlier today and was not cleaned and sanitized after use.
      • Corrective Action(s): 1. Bleach sanitizing pail was reformulated and measured at 200 ppm.
      • 2. Bleach spray bottle was added near the prep cooler cutting board. The cutting board was cleaned and sanitized at time of inspection.
      • 3. Dough presser was cleaned and sanitized at time of inspection. Remember, equipment must be cleaned and sanitized every 4 hours (if used continuously) or AFTER EACH USE (if using only once).
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Operator could not find the Fraser Health operating permit at time of inspection.
      • Corrective Action(s): If you cannot find the operating permit, please fill out the replacement form for the health operating permit.
      • Date to be corrected by: 1 month
      • Violation Score: 1
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cardboard used to line shelving in dry storage room. Cardboard has accumulated some oil and grease over time.
      • Corrective Action(s): Do not use cardboard to line shelving. Use a material that is impervious to moisture (waterproof) and easy to clean.
      • Date to be corrected by: 2 weeks
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe 1 has expired.
      • Corrective Action(s): Take FoodSafe 1 by going to www.foodsafe.ca. You may enroll in a classroom course (8 hours) or online. If you take the course online, you must schedule an appointment with an inviligator.
      • Date to be corrected by: 1 month
      • Violation Score: 1
  21. Follow-Up Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Lighting in the back dry storage room is inadequate. Lighting in the walk-in cooler was also inadequate. Operator stated that the 'bulb' in the walk-in cooler must 'warm-up' before it produces more light. Foodservice workers must be able to clearly see all Items stored on all shelves. The coil-type light bulb in the dry-storage room was replaced by a larger incandescent bulb, but the light levels only slightly improved.
      • Corrective Action(s): Up-grade the lighting so that all areas of the dry storage room are clearly lit and items are easily seen, and do not use coil-type light bulbs. Operator stated that an electrician will be called to up-grade the lighting in the dry storage room.
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    0 infractions

  25. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station up front of kitchen has run out of paper towels.
      • Corrective Action(s): Paper towels were re-stocked at the hand wash station. Ensure that you always have single-use paper towels to allow for proper hand washing.
      • Violation Score: 5
  26. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gulab jamun was internally probed to be at 10C at time of inspection. It was placed in the cooler about 3 hours ago this morning.
      • Corrective Action(s): Gulab jamun placed immediately into the walk-in cooler. Do not store items in the display cooler until a re-inspection has been done.
      • Gulab jamun is still considered a potentially hazardous food unless shown otherwise (e.g. lab test results for water activity).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. THIS IS A REPEAT VIOLATION: Sanitizing pail was prepared only when EHO entered the facility.
      • 2. Utensil / equpiment stainless steel drawer contained soiled tongs and equipment.
      • Corrective Action(s): 1. Sanitizing pail was measured to be at 200 ppm chlorine residual. Do not make a sanitizing pail only when the inspector walks in. You are not making a sanitizing pail to "show" the inspector - the point is that you USE it at all times to kill bacteria that could make people sick.
      • 2. Tongs were run through dishwasher at time of inspection. Always wash, rinse, and sanitize equipment after EACH use before placing it back into the drawer.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Containers of dried goods stored directly on the floor. When staff saw the inspector, the trays were immediately placed off the floor.
      • 2. One shallow tray with a sieve was placed directly on the floor under the cook line.
      • Corrective Action(s): 1. Do not place food items directly on the floor. The floor must be kept clear to protect food from contamination and for easy cleaning.
      • 2. Shallow tray with sieve was washed and run through dishwasher at time of inspection. Do not place food contact items on the floor, even if it is temporary.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front sweets cooler at 4C (bottom shelf), 10C (middle shelf), and 15C (top shelf). Ice is found throughout the cooler.
      • Corrective Action(s): Service the cooler so that it can maintain an ambient temperature of 4C or less THROUGHOUT the whole cooler. Do not place any potentially hazardous foods in the cooler until a re-inspection has been done to verify that it can maintain 4C or less.
      • Date to be corrected by: Oct 18, 2018
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Supervisor on shift took FoodSafe 1 about 6-7 years ago. It has since expired.
      • Corrective Action(s): Take FoodSafe 1 by going to www.foodsafe.ca and enrolling in a course. You can take it in person, online through OpenSchool BC, or by correspondence.
      • Date to be corrected by: Nov 16, 2018. EMAIL invoice proving registration by Oct 23, 2018 to the health inspector.
      • Violation Score: 1
  27. Follow-Up Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Two old thermometers were checked at time of inspection - the one in the prep cooler was off by over 3C, while one in the walk in cooler was off by 2C
      • Corrective Action(s): Discarded at time of inspection.
      • Purchase some new thermometers, and have spares to use as needed.
      • Violation Score: 1
  28. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza/ preparation cooler remains broken. Operator said condenser to be replaced. Machine not currently in use
      • Corrective Action(s): Repair machine. Do not use until repair has been verified by your EHO.
      • Violation Score: 3
  29. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Items requiring strict temperature control were found at room temperature (20C+) at time of inspection:
      • - cooked potatoes (for samosas)
      • - opened containers of minced garlic
      • Malfunctioning equipment:
      • Walk in cooler running at a minimum temperature of 12C. Food products also 12C
      • Pizza prep cooler running at a minimum temperature of 10C. Food products 11- 15C
      • Corrective Action(s): These items must be kept at 4C or below prior to use. Samosa mix not getting made at time of inspection.
      • Garlic needs to be kept in your prep cooler if you wish to use it continuously throughout the day.
      • Repair your refrigeration equipment. Do not use equipment that is not working to safely store food!
      • Check your equipment at least daily, and ensure readings are done accurately.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No prepared sanitizer on site until EHO required one made. Sanitizer was tested >200ppm in a small spray bottle after request was made. Spray bottle inadequate size to accommodate a large amount of food contact surfaces that were in use for commercial production of Maya snacks AND regular restaurant activities.
      • Corrective Action(s): Any time food production or preparation is occurring, you MUST have a 100ppm chlorine sanitizer available on site. It must be used MUCH more frequently than once/ day.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Used tins found on site - in use as scoops/ storage containers
      • - Immediately dispense food from opened cans. Never reuse
      • 2) Numerous items found on site without lids (many on lower shelving units)
      • - When not in use, cover all of your ingredients to prevent contamination
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Both pizza prep cooler and walk in cooler malfunctioning
      • Pizza cooler 10C
      • Walk in cooler 12C
      • Corrective Action(s): Repair coolers immediately to maintain a maximum temperature of 4C
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Car windshield fluid found in main kitchen area on food storage shelf.
      • Corrective Action(s): You must keep ALL chemicals separate from food services. Items such as car chemicals are not to be kept on site.
      • Violation Score: 3
  30. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Bleach water spray bottle found multiple times at much greater than 200ppm
      • 2) Rags observed in use, then left both on counters or hung on sink
      • 3) Gulab jamun currently not getting stored on the "cold" or bottom shelf of the display cooler
      • Corrective Action(s): 1 & 2) carefully dilute bleach sanitizer to 100ppm for food contact surface use. Store rags in this 100ppm solution to prevent them from growing bacteria and spreading it around the shop.
      • 3) Store gulab jamun on the lowest, functional shelf of the display cooler.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Walk in cooler thermometer out by 3C
      • Corrective Action(s): Discard the walk in cooler (hanging) thermometer and replace it with a functional one.
      • Note: your walk in cooler is running between 5-6C. Have this adjusted/ repaired to maintain 4C (or 40F) immediately.
      • Violation Score: 1
  31. Follow-Up Inspection

    0 infractions