INSPECTION REPORT Health Protection ZDER-AZETZ4

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE June 4, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lakhvir Singh Bains		NEXT INSPECTION DATE 3 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooling of hot curries noted in large white plastic buckets. Corrective Action(s): Ensure rapid cooling practices are in use: From 60 C to 20 C within 2 hours from 20 C to 4 C (refrigeration temperature) within 4 hours Total time: 6 hours Operator explained the cooling practices in the prep sink with ice bath. Small portions in buckets and stirred over 2 hours. Recommend purchasing an ice wand/ cooling wand to be used to rapidly cool the centre of the food in the buckets. This would speed up the cooling time. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front bar glasswasher - no sanitizer detected at the glass. Sanitizer bucket full and plugged into unit. Unable to verify sanitizing step. Staff unable to demonstrate unit is functional. No test strips available. Corrective Action(s): Ensure glasswasher is capable of sanitizing glassware at 50-100ppm chlorine at sanitizing step. Have test strips available for daily testing by staff. Operator will contact service technician. Until unit can be verified it is functioning properly all glassware must be washed and sanitized in main kitchen high temp dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food containers with food noted in prep coolers and some in walk in cooler without covers. Corrective Action(s): Ensure all food once stored are protected from contamination and covered with food-grade wrap/lids etc. Correction date: 1 day Violation Score: 3

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

Comments

Routine: -Handsinks supplied with hot & cold water, liquid soap and paper towel. -Walk-in cooler : 3 C -Walk-in freezer : -13 C -Chest freezer : 16 C -Line coolers and bar coolers were 4 C or colder -High temperature dishwasher met sanitizing temperature requirement. Final rinse temperature at dish surface was 71.4 C -Wiping cloths were stored in bleach sanitizer solution. Concentration of solution was 200 ppm Chlorine. Advised staff on duty to dilute to 100 ppm chlorine. One ounce bleach per gallon of water is sufficient. -Rice in rice cooker was 68 C (min hot holding temperature is 60 C) -Reviewed cooling procedures with staff on duty -General sanitation was satisfactory. *Some food debris noted on floor of dry storage room which requires cleaning -Provide additional lighting to facilitate cleaning. Note: Signage provided: Food handler signage x2, "pregnancy & alcohol" x2

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AZETZ4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment