INSPECTION REPORT Health Protection JCRH-AG7UFY

PREMISES NAME Baba Sweets & Restaurant		Tel: (604) 522-5211 Fax:
PREMISES ADDRESS 7561 6th St Burnaby, BC V3N 3M4		INSPECTION DATE November 30, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Numerous containers of food in both the under counter cooler, upright cooler and walk-in cooler were stored without being covered Corrective Action(s): Cover all foods with food grade plastic wrap or lids. Do not stack one container inside another container. Staff covered containers at the time of the inspection. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Food cart with work surface has duct tape holding granite top on. Duct tape is not a suitable material on a food contact surface as it cannot be washed and sanitized. Corrective Action(s): Remove duct tape and affix top of cart appropriately so that food contact surface is in good repair and capable of being washed and santized. Do not use as a food contact surface until repaired. Correction date: Dec. 14/16 Violation Score: 3

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

Comments

General sanitation is satisfactory and has improved since previous inspection. Some attention is needed to ensure that food splatters on walls are being cleaned frequently to prevent build up Cleanliness of dry storage area has improved since the previous inspection Hot and cold running water was available Liquid soap and paper towel were present at kitchen sink for handwashing, at front service counter sink and in staff/public washroom Walk-in cooler was at 4C Drawer cooler was at 3C Under counter cooler was at 5C *Monitor and ensure it drops to 4C Upright cooler was at 4C Chest freezers were -11C to -16C High temperature dishwasher was 72.7C in the final rinse at the dish surface as measured with peak holding thermometer Bleach present for sanitizing food contact surfaces. *When foods are being prepared (eg. samosas), ensure that it is done quickly so that foods are not staying at room temperature for long periods of time. If the staff is not able to complete the preparation at that time, transfer foods back to the cooler.