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Kamal Sweets & Tandoori Hut

104 - 6977 128th St, Surrey · Restaurant

28 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods in storage observed to be uncovered. All foods are to be covered to prevent contamination.
      • Corrective Action(s): Cover all foods in storage.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Grease build up observed on range hood filters nearest walk-in cooler.
      • 2. Grease build up on floor, resulting in slippery floor near walk-in cooler and three compartment sink.
      • Corrective Action(s): 1-2. Clean above identified areas.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Handwashing station nearest staff washroom stated to be broken recently.
      • 2. Some tiles on kithen floro are broken, allowing water to pool and collect.
      • Corrective Action(s): 1. Please repair as soon as possible so facility has adequate handwashing stations available.
      • 2. Please repair/fill/seal as soon as possible so kitchen can be cleaned properly.
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation observed in the following areas:
      • 1. Floor of food preparation area; likely due to heavy production for festival
      • 2. Behind and around cooking areas (nearest walk-in cooler and staff washroom)
      • 3. Range hood filters observed to be dark brown-black; almost completely encrusted with grease
      • Corrective Action(s): Above observations may also be due to production during festival. Clean above areas immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station next to the 3 compartment sink is lack of single use paper towel. Staff immediately re-stocked the paper towel fort his hand washing sink. Always to ensure all hand washing stations are supplied with hot/cold running water, liquid soap, and paper towel.
      • Corrective Action(s):
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Upright freezer temperature measured at -6'C.
      • Corrective Action(s): Service this freezer to ensure the frozen potenially hazardous food is stored at or below -18'C. Date to be corrected: 2 weeks.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and grease accumulation noted at the areas listed below:
      • 1. Floor and wall next to the back door noted to have some food debris and grease accumulated
      • 2. Floor and wall at the dry storage area noted to have some food debris and grease accumulated
      • 3. Dough mixer noted to have some food debris and grease accumulated
      • 4. Shelves to store desserts and samosas noted to have some food debris and grease accumulated
      • Corrective Action(s): Clean and sanitize the aforementioned areas to prevent harborage/breeding of pest. Date to be corrected: 1 week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright freezer temperature measured at -6'C.
      • Corrective Action(s): Service this freezer to ensure it can provide the temperature at -18'C or below. Date to be corrected: 2 weeks.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Two containers of Bush Brand Orange Red food coloring and one containers of Bush Brand Lemon Yellow food coloring observed on dry storage shelf next to hand sink during inspection. Staff stated that these food coloring are not used at any food items preparing in the kitchen at the time of inspection. Staff immediately voluntarily discarded the containers of food coloring from the shelf. Do not purchase Bush Brand Orange Red / Lemon Yellow food coloring. Bush Brand Orange Red and Lemon Yellow food coloring is not approved for human consumption. Ensure to ONLY purchase food colorings which fit for human consumption.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease and food debris noted at the area mentioned below:
      • 1. Ventilation canopy noted to have a lot of grease accumulated
      • 2. Wall behind the stove noted to have some grease accumulated
      • 3. Side of the stove and oven noted to have some food debris and grease accumulated
      • Corrective Action(s): Clean and sanitize the areas mentioned above to prevent harborage/breeding of pest, and potential contamination to food.
      • Date to be corrected: Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chest freezer at the front temperature measured at -2C. Owner stated that this freezer is now being used as a cooler. All frozen items are already moved to the upright freezer.
      • Corrective Action(s): Manager and owner confirmed that service of this freezer will be done within a week. Frozen items can move back to this freezer once it can provide the temperature at -18C or below. Date to be corrected: 1 week.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One container of Bush Brand Orange Red food colouring observed on dry storage shelf on site during inspection. Staff removed the containers of food coloring from the shelf to be discarded/and or returned to the supplier.
      • Corrective Action(s): Do not purchase Bush Brand Orange Red food colouring. Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Ensure to purchase food colourings which are from an approved source and which contain Canadian permitted ingredients.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing station at back observed obstructed with large buckets in front of it. Operator moved te buckets away from the hand washing station during inspection.
      • Corrective Action(s): Do not obstruct the hand washing station. Ensure the hand washing station is easily accessible and adequately supplied by staff at all times to wash hands at adequate frequency.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw marinated meat observed stored directly above cooked chicken in the walk-in cooler. Staff moved the raw meat to the bottom shelf during inspection.
      • Corrective Action(s): Do not store raw meat above or near ready-to-eat foods to prevent potential direct contamination. Raw meat must be stored on bottom or seperate shelves (or as per approved food safety plan).
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation canopy observed with heavy grease debris. Ventilation canopy was last services in November 2023.
      • Corrective Action(s): Degrease and clean the ventilation canopy using the 3-compartment warewashing method. Conduct regular cleaning of ventilation canopies between maintenance service to prevent build-up of grease and contamination of food. Submit photos to the health inspector once completed.
      • To be completed by: Jan 10, 2024
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Five dirty knives with food debris observed stored on the magnet knife and between the preparation cooler and wall. Staff moved the knives to the dishwashing area during inspection.
      • 2. Used cloths (X3) with food debris observed stored on the food preparation tables. Staff placed the cloths into the bleach sanitizer buckets during inspection.
      • Corrective Action(s):
      • 1. Do not store dirty equipment. Do not store knives between pieces of equipment to prevent contamination of knives. Ensure all equipment is cleaned and sanitized after each use to maintain equipment in sanitary condition. Ensure to store clean and sanitized equipment in the appropriate location to prevent re-contamination of equipment.
      • 2. Wiping cloths with food debris stored on the food preparation tables contaminates the food contact surfaces. Do not store wiping cloths outside of the bleach solution. Ensure to first clean all food contact surfaces to remove food debris, then sanitize food contact surfaces with 100-200 ppm chlorine concentration every 1-2 hours (or as per approved sanitation plan).
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises observed in unsanitary condition. The following areas are observed with mold and/or food debris build-up:
      • - All floors in the kitchen (e.g. behind and around all cooking equipment, food preparation tables). Especially all corners which are hard-to-reach
      • - Walls behind hand washing stations and sinks
      • - Walls next to the walk-in cooler
      • Corrective Action(s): Degrease, clean and sanitize the aforementioned areas to remove grease, mold and/or food debris. Ensure to clean the food premises as per approved sanitation plan, more frequently to maintan the facility in good sanitary condition at all times and to prevent contamination of food.
      • To be corrected by: June 28, 2023
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Multiple shelves above 3-compartment sink observed to be made of porous material. Shelves are intended for air drying/storing sanitized dishes. Shelves are observed rotting.
      • Corrective Action(s): Replace all wood/porous shelving/surfaces with stainless steel shelving to ensure equipment is air dried and stored on a sanitary surface. All equipment and food contact surfaces must be constructed of non-porous, smooth and easy to clean material to prevent contamination of equipment and food.
      • To be corrected by: June 28, 2023
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: In the food prep area, two tiles were found broken and missing parts. Water was pooled in this area. Dirt and food debris can eventually accumulate in these cracks resulting in unsanitary floor condition.
      • Corrective Action(s): Ensure that the facility is maintained in good repair. Replace the broken tiles with new ones to ensure proper cleaning and prevent dirt build up.
      • TO BE CORRECTED BY - December 31, 2022
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 3 shallow pans of cooked chicken curry were stored directly on the floor under the prep table for cooling prior to storing it in cooler. Since the pans were uncovered, it could result in potential food contamination. Staff moved the pans to prep table for cooling.
      • Corrective Action(s): Follow safe food handling and storage practices to prevent the risk of food contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEATED VIOLATION*
      • - Food debris and grease build up observed along the walls, in the corners and under the tables.
      • Corrective Action(s): Deep cleaning of the abovementioned areas to be conducted to ensure that the facility is maintained in sanitary condition.
      • TO BE CORRECTED BY - December 15, 2022
      • Violation Score: 9
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEATED VIOLATION*
      • 1. Water pooled behind the cooking line.
      • 2. Food debris and grease build up along the walls and corners.
      • Corrective Action(s): Clean the above mentioned areas and ensure that the facility is maintained in good sanitary condition at all times.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: At the time of inspection, operator was not on site. None of the staff on duty had FOODSAFE Level 1 certificate or equivalent. Operator came later during the inspection.
      • Corrective Action(s): Ensure that in operator's absence, at least one staff on duty has FOODSAFE Level 1 or equivalent.
      • TO BE CORRECTED BY - June 15, 2022
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Food containers stored in walk-in cooler and prep coolers were not covered.
      • 2. Potato bags (x2) were stored on the floor under the prep table.
      • Corrective Action(s): Ensure that food is protected from contamination at all times.
      • 1. Cover the food properly prior to storing it in coolers. Use lids, saran wrap etc. to cover the containers.
      • 2. Store food products at least 6" off the floor.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. General sanitation of the facility is not satisfactory. Build up of debris noted along walls, corners and hard to reach areas.
      • 2. Thick grease build up was observed on the vents.
      • 3. Water was pooled behind the cooking line.
      • Corrective Action(s): Ensure that facility is cleaned regularly and maintained in sanitary condition.
      • 1. Remove any food debris/dirt build up along walls, corners and hard to reach areas.
      • 2. Clean the vents regularly to prevent build up of grease. As per operator, vent service is scheduled for Feb 2, 2022.
      • 3. Clean/Mop the floor regularly to prevent pooling of water behind the cooking line.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Multiple cutting boards were worn out, damaged by heat and knife cuts which left small holes on the surface that could potentially harbour bacteria and can cause food contamination.
      • Corrective Action(s): Ensure that all the equipment/utensils/food contact surfaces are maintained in good working order.
      • ** Operator discarded the worn out cutting boards at the time of inspection.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) All the food containers (raw meat, cut & cooked veggies and rice) stored in walk-in cooler and prep cooler were found uncovered that could lead to potential contamination.
      • 2) Two bags of pulses were observed on the floor and were partially open,
      • Corrective Action(s): Ensure that food is handled and stored in a manner that prevents the risk of contamination.
      • 1) Staff covered all the food containers at the time of inspection.
      • 2) Staff stored the bags on the shelving 6" off the floor.
      • Violation Score: 9
  12. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Disposable plastic glove observed used to pack sweets, then removed and placed back on shelf
      • 2) Black garbage bag used to cover food ingredients in wok
      • 3) A large amount of foods left out on counter for future use - paneer, lettuce, samosa filling, among others
      • 4) Tamarind sauce currently stored at room temperature at front of house
      • 5) Cut onions found in dairy crate
      • Corrective Action(s): 1) Immediately discard gloves after use
      • 2) Never use garbage bags as food contact surfaces. Use only food grade materials
      • 3) While not in use, store all hazardous foods in coolers
      • 4) Tamarind sauce must be kept at 4C or below, unless proven otherwise.
      • 5) Use dairy crates for storing only prepackaged foods or whole, unprocessed produce.
      • Violation Score: 9
  13. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Plastic bowl used as a "scoop" inside sauces.
      • Corrective Action(s): Plastic bowl removed. Do not store plastic bowls inside sauces. This could lead to contamination of food products when food handlers use it to 'scoop out' the sauce.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Dough presser, used this morning, was not acequately cleaned after use.
      • 2. No sanitizing pail could be found at the beginning of inspection.
      • Corrective Action(s): 1. Dough presser was cleaned and sanitized at time of inspection. You MUST clean all of your food contact surfaces AFTER USE or every 4 hours (if used continuously).
      • 2. Sanitizing pails (x2) were made and were measured at 200 ppm chlorine residual at time of inspection. Sanitizing pails MUST be available on-site for use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Staff scurried to cover most items in walk-in cooler at beginning of inspection.
      • 2. Raw fish stored in proximity to vegetables in walk-in cooler.
      • 3. Bag of flour left open in proximity to the mop sink and washroom.
      • 4. Delivery man left boxes of filleted fish next to the mop sink.
      • Corrective Action(s): 1. Ensure that items inside your coolers are covered after you use them. Walk-in cooler was re-organized so that raw items are all stored underneath cooked and ready-to-eat products.
      • 2. NEVER STORE boxes of filleted fish IN THE MOP SINK AREA. This is a very unsanitary practice. Packaged fish was removed from the boxes and stored in containers, then placed in the walk-in cooler.
      • 3. Move the dry storage products from the restroom hallway into your dry storage area. Do not leave dry storage items in proximity to the mop sink / restroom.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas require further attention to cleaning:
      • 1. Containers, woks stored on the floor need to be removed. Never store items directly on the floor
      • 2. Thorough mopping of the entire kitchen needs to occur, particularly underneath the cook line, along the walls, wooden table across from the cook line.
      • 3. Grimy water observed underneath garbage can next to restroom.
      • 4. Wall to the left of the dedicated hand wash station is saturated with mould and grime.
      • Corrective Action(s): Clean the aforementioned areas, remove the grime. Walls, floors need to be thoroughly cleaned. Kitchen is currently too cramped and any items that are not needed for day-to-day operation MUST be removed.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Tiling around the hallway leading to the restroom area has broken off.
      • Corrective Action(s): Replace tiling. All walls should be maintained in good sanitary condition.
      • Date to e corrected by: 1 month
      • Violation Score: 1
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two vats of sauce cooked this morning at 9 A.M. (4 hours ago) were still at 30C internally.
      • Corrective Action(s): Sauce discarded at time of inspection. If you use ice wands, you must continually stir the product and ensure that you maintain a cooling log. All potentially hazardous foods must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Bag of flour, already opened, stored outside with a scoop inside.
      • 2. Multiple items in walk-in cooler (trays of potatoes), as well as some sauces inside the prep cooler, were left uncovered during the inspection.
      • Corrective Action(s): 1. Scoop removed from the bag of flour. Bag of flour placed in a container. Please ensure that all opened bags of flour are in sealed containers to protect them from contamination.
      • 2. Potatoes and sauces were covered at time of inspection. Ensure that all items are covered when not in use to protect them from contamination.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Following areas require further attention:
      • - Ventilation canopy has accumulated grime
      • - Area underneath cook line near the front door has accumulated some debris and spilt oil
      • - Area underneath where cleaned and sanitized trays are stored has accumulated some food debris. Also, the wood panelling above the grease trap is starting to fall apart
      • Corrective Action(s): 1. Remove ventilation slats and degrease.
      • 2. Thoroughly remove debris and oil underneath and behind the cook line, as well as underneath the cleaned and sanitized trays
      • 3. Replace wood paneling with a material that is clean and impervious to moisture.
      • Date to be corrected by: March 27, 2019
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Light cover above end of dishpit has fallen off.
      • Corrective Action(s): Replace the light cover.
      • Date to be corrected by: March 27, 2019
      • Violation Score: 3
  17. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing compartment of 3-compartment sink only had approximately 10 ppm chlorine residual.
      • Corrective Action(s): Sanitizing compartment was topped up with bleach, reached 100 ppm chlorine residual at time of inspection. Ensure that you always maintain at least 50 ppm chlorine residual so that you can kill / eliminate bacteria from food equipment.
      • Violation Score: 5
  18. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Containers of fish and chicken were kept uncovered at time of inspection. One smaller cylindrical container of fish was stacked on top of raw fish fillets.
      • Corrective Action(s): Cylindrical container was removed from the large container of fish. Always cover food products when not in use to protect them from contamination, and do not stack containers directly on top of food products without a lid.
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Tartar sauce, whose original container is labelled as "refrigerate after opening", was placed inside the beverage cooler which is at 15C. Staff had removed the tartar sauce from original container and placed it inside mini plastic containers for take-out. Tartar sauce at approximately 12C at time of inspection and was placed there this morning.
      • Corrective Action(s): Tartar sauce was immediately placed into the front display cooler at 4C. DO NOT store tartar sauce in the warm beverage cooler, which is currently at approxmately 11-12C, as you must refrigerate it properly after opening.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff in onion cutting area placed clearly soiled knives back onto the magnetic holder after use.
      • Corrective Action(s): Knives were placed into the 3-compartment sink for cleaning and sanitizing. Knives must be fully CLEANED AND SANITIZED before placing them back into the magnetic knife holder to kill bacteria that could cause foodborne illness.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Employees observed drying hands on apron after hand washing.
      • Corrective Action(s): Employee was instructed to use the paper towels. Do not dry your hands on your apron. You must use single-use paper towels as the apron is not sanitary after repeated uses.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Repeat violations observed:
      • 1. Ice wands are placed sideways inside chest freezer without any covering to protect it from contamination.
      • 2. Multiple items placed on the floor: containers of vegetables, large wok, skillets filled with dried butter chicken.
      • 3. One metal bowl, clearly soiled with dried debris, placed inside coconut container.
      • Corrective Action(s): 1. Ice wands were immediately removed from the chest freezer, emptied, then cleaned and sanitized at time of inspection. DO NOT store ice wands sideways past the fill line. You must also cover the ice wand to protect it from contamination. This has been discussed before. Further violations may result in additional enforcement options, including orders or tickets.
      • 2. All aforementioned items elevated off the floor. Do not place any items directly on the floor, as it is an unsanitary practice.
      • 3. Metal bowl was removed at time of inspection for cleaning and sanitizing. Do not place bowls directly inside the containers, because food handlers cannot take food items without direclty touching and contaminating the food.
      • Violation Score: 9
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FoodSafe 1 certificate has expired (taken back in 2009).
      • Corrective Action(s): Renew FoodSafe 1 by going to www.foodsafe.ca and taking either a classroom course, correspondence, or online course. Send invoice indicating that you have registered for the course by Oct 24, 2018.
      • Date to complete course by: Nov 17, 2018
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Gulab jamun on top shelf of old cooler found at 13C.
      • Corrective Action(s): Sweets were moved to the lowest shelf, where temperatures were from 0C to 5C
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: REPEAT VIOLATION - ice wands again found in poor storage. Wands were overfilled, horizontal, and stored mixed in with food products.
      • Corrective Action(s): 1) Fill up only to the max fill line
      • 2) Freeze upright so that the ice doesn't break the cap
      • 3) Most importantly, store in a clean and sanitary manner. Remember these wands enter your food. If they are dirty, your food becomes dirty too. Store in a container, or protected from contamination.
      • Violation Score: 9
  22. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Numerous scoops and bowls found left in product bins
      • - Always use proper scoops with handles. Store scoops outside of the product to prevent contamination
      • 2) Ice wands stored in freezer used for many other food products. No cover or protection.
      • - Remember your ice wands are food contact surfaces. If they are dirty, your food will also become dirty. Use a food grade bag or designated area for storing these wands. Ensure you always wash, rinse, and sanitize after use
      • Corrective Action(s):
      • Violation Score: 3
  23. Follow-Up Inspection

    0 infractions

  24. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Display cooler malfunctioning. As a result, various rasgulla & gulab jamun found at 16-17C. Operators claim the cooler went into a defrost cycle this afternoon, which is not its usual schedule
      • Corrective Action(s): Sweets removed from malfunctioning cooler at time of inspection. If you see a refrigeration system malfunctioning, move product immediately to keep it safe from temperature abuse.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Single kitchen hand sink was found to have the cold water closed off. Hot water only was too hot to properly wash hands
      • Corrective Action(s): Technician on site turned back on the cold water and said he'd repair the leak. To be checked tomorrow.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Display cooler (which was reading poor temperatures 1 week ago) was allegedly repaired the same day as the health inspection. Morning temperatures have been measured and recorded as below 4C up until this afternoon.
      • Corrective Action(s): Cooler was emptied at time of inspection, and technicians were already on site doing repairs.
      • Don't use this cooler until it can maintain a product temperature of 4C or below
      • Violation Score: 9
  25. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Numerous bins and containers in the prep cooler without covers. Some double stacking observed
      • 2) Dirty knife found wedged between prep cooler and oven
      • 3) Ice wands found in chest cooler not protected from contamination
      • Corrective Action(s): 1) Use food grade wrap or lids to cover foods that have already cooled. Only double stack when rigid lids are secured
      • 2) Use a clean knife holder (example: magnetic strip) to store knives. Never wedge in hard to clean areas
      • 3) Protect your wands from contamination. Use a designated clean area in your chest freezer, or wash, rinse, sanitize before each use
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation satisfactory, with exception of hard to reach or hard to clean areas. Examples: dough mixer, microwave, and other equipment, exposed cables or wires
      • Corrective Action(s): Have these hard to clean areas scrubbed down. Do this on a regular basis
      • Deadline: 1 week
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sweets display cooler not maintaining temperature. In heavy use at time of inspection, however recovery is not adequate
      • Corrective Action(s): Check again in 30min. If temperatures haven't come down significantly, move product to another functional cooler. Do not use until 4C or below can be maintained.
      • Violation Score: 3
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    0 infractions

  28. Routine Inspection

    0 infractions