INSPECTION REPORT Health Protection BCUD-AWUQ5N

PREMISES NAME Prabu Sweets		Tel: (604) 596-1308 Fax: (604) 596-1398
PREMISES ADDRESS 106 - 7035 128th St Surrey, BC V3W 4E2		INSPECTION DATE March 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Varinder Sandhu		NEXT INSPECTION DATE March 16, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gulab jamun in heating unit found at 29C. Corrective Action(s): As previous tests have shown, these products are NOT safe to hold between 4C and 60C. They must be kept cold at 4C below in the cooler, or hot at 60C or greater. Heating element was turned on at time of inspection. Gulab jamun were brought out approx 45min - 1 hour prior to EHO observation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Dishwasher not reached 71C internal rinse temperature. Machine in use at time of inspection 2) No sanitizer was prepared at the 3 compartment ware washing sink Corrective Action(s): You must manually sanitize all of your dishes as the machine is not reaching adequate temperatures. A sink of 100ppm chlorine sanitizer was made by request of the EHO. This sink should always be prepared and in use during store operation. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One handwash station available in kitchen. Over the course of a 45min inspection, only one staff member was observed washing their hands. Hand was station was observed in use to rinse out bowls/ dishes. - most high traffic areas such as cooler doors found with food debris. This is from inadequate hand washing of staff. Corrective Action(s): Staff must be monitored to wash their hands frequently and thoroughly, especially as most products are made rolled/ folded/ shaped using hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Display cooler (not turned on) up at front has had doors removed. There is no barrier between front staff traffic and sweets. Corrective Action(s): Reinstall the door, or install another means of food protections. This is especially important to do before spring/ summer flies arrive. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not reaching 71C internally. Initial 2 cycles tested in the 50s, then after removing large equipment from the machine reached 66C internally. Corrective Action(s): Have this machine serviced/ repaired. As noted above, all equipment must be manually sanitized in 100ppm chlorine then air dried. Violation Score: 9

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Front: Display cooler in use at time of inspection - ranged between 6-9C Standing cooler -10C Temperature records on site and available for review Main prep kitchen: Walk in cooler 4C Bleach sanitizer found in rag bucket at 100ppm Dishwasher - noted above Small dry storage room well organized General sanitation good, no evidence of pests Back kitchen: Walk in cooler 2C Standing 2 freezers both -15C New metal dry storage products bins on site and in use with properly fitted lids - good. This has contributed to decreased pest activity **Note: some activity noted at wall across from walk in cooler. Also, most traps have been set off (likely from cleaned). Please reset Cashew butter getting made on site, with storage noted in walk in cooler. GOOD. Unless proven otherwise by lab testing, in house made butters are to be refrigerated.