INSPECTION REPORT Health Protection ZDER-AF3UY7

PREMISES NAME Goa Sweets & Pizza Restaurant		Tel: (604) 540-1313 Fax:
PREMISES ADDRESS 102 - 1102 Ewen Ave New Westminster, BC V3M 5E4		INSPECTION DATE October 25, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jagdish Ram		NEXT INSPECTION DATE October 28, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 79

Critical Hazards: Total Number: 6

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large buckets of sauce cooled at room temp on the floor before being put into walk in cooler. Corrective Action(s): Ensure all hot foods requiring cooling is rapidly cooled before being put into walk in cooler. Discussed with operator the use of ice bath in sink. Operator prepared ice baths for all buckets of sauce. Continue practice. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Top inserts with meat sauce and chicken noted at 6 C with probe, lid left open Corrective Action(s): Ensure all PHF is stored at or below 4 C. Keep the lid closed when prep cooler not in use. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer unit has food debris stuck on it. Knives and peelers put away in holder dirty. Corrective Action(s): Ensure all food contact equipment, surfaces and utensils are properly washed and sanitized and put away in sanitary manner until next use. Clean all utensils and equipment to meet this standard. Correction date: Immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.No sanitizer available in bucket/spray bottle for sanitizing surfaces. 2. Soiled dry wiping cloths left on counters and shelves. 3. Low temp dishwasher noted with <10 ppm chlorine detected. Sanitizer may have been dispensing incorrectly. Corrective Action(s): 1.Ensure sanitizer bucket is prepared at the start of each day with 100 ppm chlorine. Replenish bucket every 4 hours or when solution becomes cloudy/dirty. 2.All soiled wiping cloths must be laundered or discarded. Only use clean cloths to wipe surfaces. All cloths must be soaking in sanitizer solution at all times and not be dry on the counter. 3. Low temp dishwasher must have final sanitizing step dispense and sanitize dishware with 50 ppm chlorine solution. Adjust sanitizer. Operator has contacted technician for repairs/ adjustments later today. Correction date: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand sink blocked by dirty cloth, back handsink blocked by bowl. Corrective Action(s): Ensure all handsinks are fully supplied and are available for use. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator noted with food debris stuck to their hands and forearms. Corrective Action(s): Ensure all food handlers properly and regularly wash their hand with soap and warm water and dry hands with paper towel. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Food in walk in cooler and in coolers not covered. Corrective Action(s): Ensure all food is covered and protected from contamination. Correction date: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris under cooking equipment, shelves, walls, and on equipment through out facility. Cob webs noted behind dough machine. Corrective Action(s): Ensure all areas noted above and hard to reach areas are cleaned and maintained in sanitary condition. Correction date: Friday, Oct 28, 2016 Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Styrofoam cups used as scoopers for bulk dry foods. Corrective Action(s): Ensure all scoops are durable, smooth, easy to clean material- Hard plastic or stainless steel recommended material. All scoopers must have handles that are stored out of food. Correction date: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp dishwasher not sanitizing properly - noted <10 ppm chlorine detected Corrective Action(s): Ensure dishwasher is functioning properly and sanitizing dishware at 50 ppm chlorine. Repair unit. Operator has technician scheduled for later today. Dishwashing will stop until unit is repaired. Correction Order issued. Correction date: Immediately Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Out of order samosa machine covered in flour located in kitchen. Corrective Action(s): Ensure all equipment not in use are removed from premises. Takes up space and is a possible harborage area for pests. Correction date: 1 month Violation Score: 1

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

Comments

-Buffet hot hold: 63 C -Prep cooler: 4 C -Dessert cooler: 5.5 C (no PHF) -Walk in cooler: 4 C -Beverage cooler: 4 C -Freezers: -7 to -17 C -No signs of pests noted during inspection - screen door in use at front and back door. -ice machine appears to be in maintained in sanitary condition