INSPECTION REPORT Health Protection JCRH-AART7E

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE June 9, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lakhvir Singh Bains		NEXT INSPECTION DATE June 13, 2016
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glasswasher which was not dispensing adequate chlorine was in use to wash/sanitize glassware Corrective Action(s): Use kitchen dishwasher to santize glassware until glasswasher is capable of sanitizing effectively. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glasswasher is not dispensing sufficient chlorine to santize glasses. Chlorine in rinse water was <10ppm. Corrective Action(s): Adjust/repair glasswasher so that it is capable of effectively santizing glassware. Do not use to sanitize glassware until repaired/adjusted. Correction date: June 13/16 Violation Score: 9

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

Comments

Liquid soap and paper towel were available at all kitchen/bar handsinks and in staff washrooms Hot and cold running water was available High temperature dishwasher achieved 74C in the final rinse at the dish surface. Walk-in cooler was at 3C Walk in freezer was at -13C Large line cooler 4C Smaller line 3C Bleach sanitizer solution was present in spray bottles at 100ppm chlorine No signs of pest activity noted General sanitation is satisfactory although some attention is needed under hard to reach areas such as under back prep tables to ensure debris/food does not begin to accumulate