INSPECTION REPORT Health Protection ZDER-AZQU8K

PREMISES NAME Fraserview Meat & Tandoori House		Tel: (604) 522-9006 Fax:
PREMISES ADDRESS 7747 6th St Burnaby, BC V3N 3M9		INSPECTION DATE June 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ravinder Pal Singh		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloth noted dry and soiled with stains on counter top. Corrective Action(s): Ensure all wiping cloths are kept in sanitizer solution 100-200 ppm chlorine at all times when not in use. Wiping cloths should also be laundered weekly at a minimum or replaced when heavily soiled/dirty. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door to building shared hallway left open during inspection. Corrective Action(s): Ensure the back door is kept closed when not in use to prevent possible pest entry into facility. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1.Ceiling tiles - some broken or missing 2. Ceiling lights and walk in cooler/freezer lights missing protective plastic covers 3. Light fixture not functioning - off. Dark over cooking line Corrective Action(s): 1.Ensure all surfaces (floor, ceiling and walls) are sealed at all times to protect food and prevent pest entry. Replace missing and damaged tiles. 2. Ensure all glass light bulbs are properly covered with plastic covers or glass bulbs replaced with LED light tubes (plastic covers already installed, no glass). 3. Ensure all light fixtures function properly - operator has repair person scheduled. Correction date: 1 month Violation Score: 3

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

Comments

Routine: -Sanitation satisfactory -hand washing station stocked with liquid soap, paper towel, hot and cold running water -bleach sanitizing solution available on site; sanitizer bottle detected 200 ppm of chlorine -meat cooler at 4 C or lower -small sliding door cooler beside counter at 4 C or lower -front stand-up cooler for beverage at 4 C or lower -stand-up freezer at -18 C or lower -no sign of pests noted at the time of inspection - pest control provided by APC Pest Control Services - reviewed recent pest control reports - minimal pest activity. Continue to follow recommendations and maintain high level of sanitation. -Food appears protected from contamination - stored in pest proof containers, with lids, scoops stored outside of containers/food, stored at least 6 inch off the ground -discussed manual dishwashing steps with employee; employee explained wash, rinse, and sanitizing (2 minutes minimum) in detail and is aware of the steps that must be taken to properly clean and sanitizing kitchen utensils

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AZQU8K
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