INSPECTION REPORT Health Protection ATHI-D2VPZG

PREMISES NAME Manohar Vegetarian Bakery		Tel: (604) 615-9977 Fax:
PREMISES ADDRESS 167 - 8120 128th St Surrey, BC V3W 1R1		INSPECTION DATE February 28, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rudhir Gulati		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Drain flies observed in dishwashing area. Person in charge explains they have contracted pest control and Corrective Action(s): Control/eliminate the fly population to avoid potential contamination of food items. Call your pest control company for further steps and detailed information Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard to reach areas in the back area require attention due to build-up of food debris. Corrective Action(s): Clean and sanitize this area as per your sanitation plan. This should be done frequently to avoid build-up in the future Date to be corrected by: February 29, 2024 Violation Score: 9

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

Comments

Routine inspection conducted Handwashing sinks equipped with hot and cold running water, liquid soap, and single-use paper towels. 2-compartment sink available for manual warewashing. Coolers (walk-in, 3 cake display units, drinks unit) noted at 4C or below. Standing cake freezer noted at -18C or below. Hot holding items (e.g., pastries) are on a 2-hour time stamp and discarded. No food being held in hot holding unit during inspection Dough mixer in use at the time of inspection. Operator to ensure units are cleaned after each use or once every 4 hours if continuously in use. Chlorine sanitizer noted at 200ppm. Washroom equipped with hot and cold running water, liquid soap, and single-use paper towels. Pest control in place by a certified pest control company.