INSPECTION REPORT Health Protection JCHW-B4PQ76

PREMISES NAME Bhaia Sweet & Restaurant		Tel: (604) 783-9865 Fax:
PREMISES ADDRESS 105 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE September 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Veena Ugre		NEXT INSPECTION DATE 1 Month
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 = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 containers of butter sauce made 2 days ago (Saturday) were probed at 7C and 8C. Facility did not have a sufficient number of cooling wands to cool butter sauce. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Facility either needs to obtain additional cooling wands or increase the amount of time between making hot foods. Both pails of sauce were discarded at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Washroom did not have any single use paper towels. Corrective Action(s): Handwash stations must have hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed wiping hands on apron, followed by wiping hands with a paper towel and serving customers. Staff member stated she was washing dishes and wiped her hands with a paper towel and was adjusting apron. Staff member did not properly wash hands. Corrective Action(s): Staff must adhere to good hand hygiene and properly wash hands when they become potentially contaminated. Do not wipe hands on aprons or other reusable clothes - may result in cross contamination. Review proper hand hygiene practices with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Newspaper was used to cover cut onions. 2) Facility has Raid insect spray for the kitchen. Container states cover food and utensils. 3) Scoops were stored inside dry ingredient containers. Corrective Action(s): 1) Discontinue the practice of using newspapers to cover foods. Newspapers are not food grade materials and may potentially contaminate foods. 2) Discontinue the use of Raid in the facility. Raid may leave a chemical residual which may contaminate foods and food contact surfaces. 3) Discontinue the practice of storing scoops inside food containers. Scoops must be stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door is broken (left panel). Corrective Action(s): Have cooler door repaired to prevent loss of cold refrigeration air. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -18C. -Prep cooler was at 4C (top and bottom). -Front display cooler was at 4C. -Customer area cooler was at 4C. -Upright freezer was at -18C. -3-compartment sink was set-up with 200ppm bleach. -Sanitizer pail was properly labelled and tested at 200ppm. -Front handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats stored below ready-to-eat foods. -Foods properly covered and stored off the floor. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Staff on-site had valid FoodSafe Level 1. Operator to recertify FoodSafe this week. -Please contact the inspector if you have any questions or concerns.