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H Anmol Sweet & Restaurant

108 - 8363 128th St, Surrey · Restaurant

29 inspections

  1. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Prep cooler has been removed
      • Corrective Action(s): Install a cooler near prep area or replace work table with a prep cooler and table.
      • Submit a proposed floor plan prior to making the change.
      • Correct immedietely.
      • Violation Score: 5
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sinks or dishwasher available for warewashing.
      • Corrective Action(s): Premises must be equipped with warewashing sinks and a dishwasher. Submit a proposed floor plan for review prior to any installation. Correct immediately.
      • Violation Score: 25
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: No sinks or dishwasher available in dishwashing area.
      • Corrective Action(s): Premises must be equipped with warewashing sinks and a dishwasher. Submit a proposed floor plan for review prior to any installation. Correct immediately.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food left uncovered in the walk-in cooler and on cooling trays (cooling trays stored in customer area).
      • Corrective Action(s): Cover all food. Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Sinks (one prep sink, one rinse sink) have been removed (to be replaced). Dishwasher has been disconnected.
      • Corrective Action(s): Replace all equipment that has been removed. Submit floor plan with proposed changes.
      • Premises must be equipped with a prep sink, rinse sink, and a dishwasher at a minimum.
      • Correct immediately.
      • Violation Score: 5
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): Ensure at least one person has FOODSAFE training at all times. Correct by October 11, 2025.
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand wash station inside kitchen area did not have paper towel at the time of inspection. Staff immediately restocked the dispenser
      • Corrective Action(s): Ensure all hand wash stations are fully equipped with liquid soap, paper towels, and hot and cold running water
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Scoop hand placed directly inside sugar basket directly submerged into food product. Staff removed scoop and placed for dishwashing. Staff educated on proper storage and scoop placement practices
      • Corrective Action(s): Ensure all scoops are stored in a manner that avoids potential contamination of food product
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Yogurt in walk-in cooler at 7 C.
      • Corrective Action(s): Repair cooler immediately.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Containers of food stacked above eachother without lids/wrap in between containers.
      • Corrective Action(s): Always cover food with a lid or food grade wrap prior to stacking.
      • Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler ambient air temperature 7 C.
      • Corrective Action(s): Repair cooler immediately. Operator called a technician at the time of inspection.
      • Violation Score: 9
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler fan is not functioning in good working order. The cooler is maintaining temperature of 4C for now
      • Corrective Action(s): Repair the walk-in cooler fan to ensure the cooler can maintain 4C at all times. Monitor temperatures every hour until the cooler is repaired
      • Date to be corrected by: Today
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle at the front measured at 50ppm chlorine.
      • Corrective Action(s): Prepare chlorine sanitizer spray bottle for the front to measure between 100-200ppm chlorine.
      • Violation Score: 5
  9. Follow-Up Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Previously approved floorplan was observed to be changed. Front of service area observed to be for dry storage where the front display coolers are presently situated used for portioning and serving sweets. Previously approved floorplan indicated that 3-compartment sink and pizza oven was present. Current kitchen indicate low-temperature dishwasher in place of 3-compartment sink and worktable in place of pizza oven..
      • Corrective Action(s): Submit updated floorplan drawn to scale indicating major equipment layout and material of construction for health review and approval. Corrected by: 2 weeks.
      • Violation Score: 1
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator have not provided acceptable Food Safety Plan of all food menu being servied at the premises. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Provide Food Safety Plan of all food menu items being prepared and/or served with critical limits, monitoring steps, and corrective actions. Indicate what are being purchased and what are being prepared. Provide list of updated menu items. Corrected by: Immediately.
      • Violation Score:
      • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Operator do not have Sanitation Plan on-site. Sanitation Plan on file indicate manual ware washing.
      • Corrective Action(s): Update Sanitation Plan to reflect changes of floorplan. Corrected by: 2 weeks.
      • Violation Score:
  10. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Pot of sag measured at 18.5C internal temperature and chick peas sauce measured at 14C internal temperature in the walk-in cooler. Operator informed that it was made the day prior. Pictures taken.
      • Corrective Action(s): Discard the aforementioned food items. Potentially hazardous foods must be cooled from 60C-20C within 2 hours and 20C-4C within 4 hours. Educated operator on proper cooling methods using shallow containers or through the use of ice wand.
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following indian sweets (diary-based) observed to be stored under front display unit measured at 25.2C air ambient temperature: Pictures taken.
      • -Milk cake measured at 19.7C internal temperature.
      • -Barfi with dried fruits measured at 27C internal temperature.
      • Operator informed indian sweets were out at room temperature for 2 hours.
      • Corrective Action(s): Move the potentially hazardous indian sweets in a cooling unit able to hold an air ambient temperature of 4C or lower. All potentially hazardous indian sweets must be stored at 4C or lower or time tracked. Temperature logs for storage of indian sweets must be present if operator wishes to store potentially hazardous sweets under room temperature.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink cold water faucet observed to be detached. Handwashing sink well equipped with hot water, liquid soap, and paper towels.
      • Corrective Action(s): Temporary use preparation sink to wash hands with hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator have not provided acceptable Food Safety Plan of all food menu being served at the premises. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Provide a Food Safety Plan of all food menu items being prepared and/or served with critical limits, monitoring steps, and corrective actions. Corrected by: August 31, 2022.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashing sink cold water faucet observed to be detached.
      • Corrective Action(s): Service the cold water faucet. Corrected by: Today.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on-site have valid FOODSAFE Level 1 certificate.
      • Corrective Action(s): At least one staff must have valid FOODSAFE Level 1 certificate at all times within the premises during operation. Corrected by: August 31, 2022.
      • Violation Score: 1
  11. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for the front servicing area.
      • Corrective Action(s): Prepare bleach sanitizer solution to measure between 100-200ppm chlorine for the front servicing area to sanitize food contact surfaces.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator have not provided acceptable Food Safety Plan of all food menu being served at the premises. THIS IS A PREPEAT VIOLATION.
      • Corrective Action(s): PRovide a Food Safety Plan of all food menu items being prepared and served with critical limits, monitoring steps, and corrective actions. Corrected by: August 5, 2022.
      • Violation Score: 1
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pickled peppers, mangoes, mint sauce stored under room temperature for 4 hours. Operator informed that it is stored throughout the whole day. Barfi observed to be stored in one of the display cooler which is turned off. Display cooler that is turned off measured at 18.7C air ambient temperature.
      • Corrective Action(s): Discard all the aformentioned items. All potentially hazardous foods must be stored under a cooling unit able to hold an air ambient temperature of 4C or lower.
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pan of cooked rice observed to be stored untop of other hot-holding unit measured at 37C internal temperature. Rice was at room temperature for 4 hours.
      • Corrective Action(s): Cooked rice must be discarded. All potentially hazardous foods must be stored in a hot-holding unit able to hold at least 60C or higher.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Throughout the inspection, inspector did not observe staff washing their hands. Hands of staff observed to be wiped on apron.
      • Corrective Action(s): Staff must wash hands frequently between food preparation of raw meat and transitioning between tasks.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Observed garbage bags to be used to store food such as chilis in the stand-up freezer. Cloths observed to be reused to store food such as potatoes and roti.
      • Corrective Action(s): Do not use garbage bags to store food to prevent possible chemical contamination. Do not use cloths to cover food such as potatoes and roti as pathogenic growth and adhere on used cloths. Corrected by: Immediately.
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator have not provided acceptable Food Safety Plan of all food menu being served at the premises. THIS IS A REPEAT VIOLATION.
      • Corrective Action(s): Provide a Food Safety Plan of all food menu items being prepared and served with critical limits, monitoring steps, and corrective actions. Corrected by: May 5, 2022.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed underneath the worktable besie the dishwashing pit, gas stove range. Black debris observed to be along the ceilling of the walk-in cooler.
      • Corrective Action(s): Clean and sanitize the aforementioned items. Corrected by: May 5, 2022.
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): (Repeated violation) The access to the hand washing station in the kitchen was obstructed by a large pan of foods being cooled down. Operator remvoed items out of the way at this time.
      • Corrective Action(s):
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of sweets and other potentially hazardous foods (PHF) were measrued at 8 degrees C. All PHFs were relocated from the front display cooler to the walking cooler.
      • Corrective Action(s):
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): A hand washing station was obstructed by bags of red onions and other items. The manager removed items at this time. Do not block the hand washing station at all time.
      • Corrective Action(s):
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: (REPEATED VIOLATION) Food safety plan is not available. This was mentioned by previous inspector as well.
      • Corrective Action(s): Operator is to develop and submit a food safety plan for review.
      • Correct this by: Sept 7, 2021.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front display cooler for storing sweets and drinks were measured at 8-9 degrees C.
      • Corrective Action(s): The cooler is to be serviced so that it can maintain potentially hazardous foods at or below 4 degrees C.
      • Correct this by: Sept 7, 2021.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizing bottles/buckets were noted during the inspection. Operator stated that they use Lysol. Operator was told to prepare a bleach solution in a bucket during inspection
      • Corrective Action(s): Lysol is not a food grade sanitizer and cannot be used for food contact surfaces. Staff needs to be trained to follow sanitation plan and use the correct sanitizer
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food items were stored on the ground in the kitchen area, as well as the walk in cooler
      • 2) Food items in kitchen and walk in cooler were not covered and left unprotected from contamination
      • Corrective Action(s): 1) No food items should be stored on the ground. Ensure all food items are stored at least 6 inches off of the ground.
      • 2) Food items should be covered to be protected against contamination. This can be done by the use of the appropriate lids, aluminum foil, or plastic wrap.
      • To be corrected by: June 4, 2021
      • Violation Score: 9
      • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: No food safety plan on-site. Operator and staff did not know where food safety plan was located
      • Corrective Action(s): Ensure to have a food safety plan developed for your facility. The food safety plan should include all food items you offer. Have the food safety plan located in an accessible area.
      • To be corrected by: June 4, 2021
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility had build up if dirt and debris on the ground in the kitchen. Premise was also noted to be quite cluttered as hand sink was difficult to reach.
      • Corrective Action(s): Kitchen area must be clean and organized. Declutter the kitchen area.
      • To be corrected by: June 4, 2021
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chest freezer near the hand sink had a temperature of -10C
      • Corrective Action(s): Move food items to another freezer and either repair or replace freezer to ensure freezer temperature can reach -18C
      • To be corrected by: June 4, 2021
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Few containers/pots of food placed on kitchen floor. Staff had moved one of them (raw vegetable) to undercounter shelf at this time and discarded two pots of cooked food, which staff had advised were cooked about 1 hour prior to the inspection but to be discarded due to taste dissatisfaction. Internal temperatures measured at ~36 and 42'C. Discarded at this time. OK.
      • Corrective Action(s): Ensure to have all foods stored at least 6inch off the floor. Do not place them directly on floor.
      • Violation Score: 9
  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various uncovered foods observed in the walk-in cooler and small cooler in prep area.
      • Corrective Action(s): Ensure all foods are properly contained in and covered with food grade materials at all times.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility requires a major reorganization and cleaning.
      • Corrective Action(s): Ensure to have all unnecessary items (i.e. unused tools/containers etc., newspapers/cardboards) removed from the facility. Organize the back area in a way that all foods (i.e. potatoes, dry goods) are placed in a designated area, AWAY from non-food items. Clean and sanitize all surfaces. Clean floors. Reorganize and clean the inside of the walk-in cooler.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Wall around the electric box is falling apart.
      • Corrective Action(s): Ensure to have the area resealed.
      • Violation Score: 3
  20. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Fried samosas placed directly in cardboard boxes.
      • 2) Few uncovered foods observed from the walk-in cooler.
      • 3) Garlics placed right by the handwash sink in kitchen.
      • Corrective Action(s): Ensure all foods are stored in food grade containers, properly covered to protect from contamination at all times. Do not place foods too close to the sinks.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Exposed floors observed under the dishwashing sinks.
      • Corrective Action(s): Ensure to have the floors redone so that the surface is smooth, non-porous and easily cleanable.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: No thermometer was available for the front display cooler.
      • Corrective Action(s): Ensure to obtain a thermometer for this unit.
      • Violation Score: 1
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cooked carrot and onion based spice were stored at room temperature near the glass-door cooler. The internal food product temperature measured at 15C. Staff stated they were stored at room temperature for less than 2 hours.
      • 2. Two boxes of rasmalai was stored in the display cooler. The internal food product temperature measured at 7C. Staff stated they were stored at room temperature for less than 2 hours.
      • Corrective Action(s): 1. Move the aforementioned items into the walk-in cooler. Store the cooked carrot and onion based spice at 60C or above / 4C or below at all time.
      • 2. Move the rasmalai into the walk-in cooler. Ensure rasmalai is stored at 4C or less at all time.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Multiple food items in the walk-in cooler were not covered with a protective barrier.
      • Corrective Action(s): Cover all food items in the walk-in cooler with a food grade lid or saran warp. Correct by: today.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front area display cooler measured with an ambient air temperature of 7C.
      • Corrective Action(s): Fix / service the display cooler to ensure 4C or less is maintained at all time. Alternatively, DO NOT store any potentially hazardous food items in this cooler. Correct by: April 5, 2019.
      • Violation Score: 1
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation (CORRECTED DURING INSPECTION): 2 woks stored under the dish washing sink beside the dishwasher. This is a repeated violation.
      • Corrective Action(s): Move both woks to an clean area. DO NOT store cooking equipment under the dish washing sink. Clean and sanitize the wok before using them.
      • Violation Score: 3
  22. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some items were left cooling at room temperature
      • - Saag Paneer
      • - Cooked chana
      • - Acchar vegetables
      • * Items were made less than 2 hours ago
      • - Chana and Saag Paneer was moved to walk-in cooler during time of inspection
      • Corrective Action(s): - ENSURE TO THAT COOLING OCCURS FROM 60C - 20C IN 2 HOURS OR LESS, AFTER THIS ITEMS MUST BE STORED IN COOLER AT STORAGE TEMPERATURE OF 4C OR LESS
      • - TO ENSURE FAST COOLING, CONTINUE TO MONITOR TEMPERATURE AND USE THE FOLLOWING METHODS IF NECESSARY:
      • - Portion into smaller portions
      • - Ice wands/ ice water bath (for example, bus pan filled with ice)
      • - Shallow metal pans,
      • Violation Score: 5
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Large pots/ woks were being stored underneath dish pit
      • - Potential for cross contamination occurs with dirty dishes and clean dishes
      • Corrective Action(s): - Ensure that large pots/ pans are not stored underneath the dish pit
      • - Find another area for these large items
      • Violation Score: 1
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: - Floor mats (for motor vehicle) were stored by dish pit by food storage area
      • Corrective Action(s): - Remove immediately
      • - Do not store non-food related items in this area
      • - Ensure only items related to food premises is stored on-site in appropriate areas in kitchen
      • For example: Food items with other food items, clean items with clean items, etc
      • Violation Score: 1
      • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: - Worker making flatbread was wearing nail polish during food preparation.
      • Corrective Action(s): - Nail polish may chip and contaminate food
      • - Ensure all workers are aware that nail polish should not be worn in kitchen premises during food preparation
      • Violation Score: 3
  23. Follow-Up Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation (CORRECTED DURING INSPECTION): Foodsafe certification for operator has expired.
      • Corrective Action(s): Operator required to re-take Foodsafe refresher course or re-take course.
      • Information available on www.foodsafe.ca
      • Violation Score: 1
  24. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. Sweets cooler was at room temperature during time of inspection, staff informed sweets cooler was not plugged in properly, all sweets were moved to walk-in cooler.
      • 2. Prep cooler in kitchen was at 14C during time of inspection, not many items in cooler at time of inspection. Milk and cheese (potentially hazardous foods) were moved to walk-in cooler during time of inspection.
      • Corrective Action(s): 1. Ensure that cooler is in good working order before using. It must be cold holding at temperatures of 4C or below at all times. Service or replace cooler if required.
      • 2. Service or replace prep cooler immediately. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS COOLER, until it is in good working order.
      • Correction date: immediately
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher dispensing 0 ppm chlorine residual at final rinse.
      • Staff informed that service tech has been notified and coming for service in 30 minutes
      • Corrective Action(s): - Ensure low temperature dishwasher is serviced immediately.
      • - Low temperature dishwasher must be dispensing at least 50ppm at final rinse
      • - Staff must check concentration of low temperature/chemical dishwasher frequently to ensure that low temperature dishwasher is dispensing adequate concentration of sanitizer at all times.
      • Correction date: immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing station was blocked with milk crates at beginning of inspection, staff moved and corrected during time of inspection.
      • Corrective Action(s): - Handwashing station must be accessible at all times to ensure proper and frequent handwashing.
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 1. During time of inspection, various pickled items (e.g., veg and lemons) were found stored/ displayed at room temperature.
      • - Foods cannot be stored at room temperature unless lab testing can be provided for pickled products.
      • - pH of products must be proven to be at <4.6
      • 2. During time of inspection, prep cooler inside kitchen was measuring at 9.1C.
      • - Insert lids were displayed open at beginning of inspection, staff closed during time of inspection
      • - Tamarind sauce probed at 9.1C
      • - Various small inserts of veg curry/ gravy mixtures were discarded during time of inspection
      • Corrective Action(s): 1. All product moved into cooler during time of inspection.
      • - Ensure any pickled products are stored/ displayed at 4C or colder unless adequate lab testing can be provided stating that pH is <4.6.
      • - Lab testing must be for all different products
      • Correction date: immediately
      • 2. Ensure that this cooler is adjusted and/or serviced to ensure it is ALWAYS cold holding at 4C or below
      • - Lower risk food items currently stored in this cooler
      • - Ensure that no higher risk/ potentially hazardous food items are stored in this cooler until it can be proven that it can maintain cold holding temperatures
      • Correction date: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection, chlorine sanitizer solution had NO chlorine residual.
      • Staff corrected during time of inspection
      • Corrective Action(s): - Staff must change solution after each shift/ rush
      • - Ensure that all staff know how to mix chlorine solutions
      • Correction date: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: During time of inspection, the following was observed:
      • 1. onions were being peeling on floor level, staff moved and corrected during time of inspection
      • 2. Pot of 'Gulab Jaman' was being stored on the floor, staff moved and corrected during time of inspection
      • Corrective Action(s): - NO FOOD PRODUCTS ARE TO BE STORED ON THE FLOOR
      • - STORAGE OF FOOD PRODUCTS ON THE FLOOR INTRODUCES POTENTIAL FOR CONTAMINATION
      • - REPEAT WARNING, FAILURE TO COMPLY CAN RESULT IN FURTHER ENFORCEMENT ACTION
      • Correction date: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: During time of inspection, the following observations were made:
      • 1. Commercial canopy/ fume hood in need of cleaning
      • 2. Facility was found to be cluttered with lack of storage during time of inspection
      • Corrective Action(s): 1. Staff must clean metal slats/ baffles in addition to professional cleaning
      • 2. Facility should be maintained in sanitary condition, ensure that anything that is not used for facility is discarded
      • Ensure staff understand the importance of keeping facility maintained and organized
      • Correction date: 2 weeks
      • Violation Score: 3
  26. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): During time of inspection, food grade chlorine sanitizer measured at 0ppm
      • Staff corrected during time of inspection
      • Final concentration at 100ppm
      • Corrective Action(s): Ensure that sanitizer solution is at 100ppm -200ppm chlorine concentration at all times
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: During time of inspection, milk crates of potatoes were stored under the dish pit area
      • Staff removed during time of inspection
      • Corrective Action(s): Ensure not to store food stuff in dishwashing areas or under sinks
      • Cross contamintation may occur from contaminated surfaces
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: During time of inspection, the following observations were made:
      • 1. newspaper was used to line the floors to soak up grease on main cook line
      • - This can be a fire hazard and not safe to use
      • 2. aluminum foil used to line exposed wooden shelving
      • - wooden surface is porous, and may not be easily cleanable
      • Corrective Action(s): 1. Ensure that newspaper is not used to line or soak up grease in restaurant.
      • 2. Ensure that wooden surface is painted or coated (non toxic) so that surface will be easy to clean
      • Correction date: 1 week
      • Violation Score: 3
  27. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: During time of inspection, the following observations were made:
      • 1) Foods in walk-in cooler was kept covered but not all foods in facility
      • 2) Pot of gravy/ red sauce stored on floor of walk-in cooler
      • 3) Stack of plastic clamshell containers has slight debris accumulation on all containers
      • 4) Chaat displayed on front service area was uncovered
      • Corrective Action(s): 1) All foods removed off floor during time of inspection
      • DO NOT store any food products on the floor, must be kept at least 6" off the floor
      • 2) Corrected during time of inspection and was removed off the floor
      • 3) Discarded during time of inspection
      • Ensure all containers used are maintained in clean and good sanitary condition
      • 4) Staff corrected during time of inspection and covered with plastic wrap
      • Ensure to keep all foods protected from contamination
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: During time of inspection, the following observations were made:
      • 1) Spice area appeared to be cluttered and disorganized
      • 2) Fan covers (located in prep cooler and walk-in cooler) had slight - moderate dust/debris accumulation
      • Corrective Action(s): Ensure the following are corrected:
      • 1) Ensure that this area is de-cluttered and re-organized to prevent accumulation of debris and potential cross contamination
      • - Staff was cleaning during time of inspection
      • 2) Ensure to wipe down, clean and maintain covers regularly, ensure to clean and maintain all equipment in facility
      • Correction date: July 31 2017
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: During time of inspection, no staff had Foodsafe certification in the absence of an operator
      • Corrective Action(s): Again, one person on-site must have foodsafe certification at all times
      • Ensure at least one staff member has food safety certification per shift
      • Correction date: 3 months
      • Violation Score: 1
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    0 infractions