INSPECTION REPORT Health Protection JCHW-AS8Q85

PREMISES NAME Bhaia Sweet & Restaurant		Tel: (604) 783-9865 Fax:
PREMISES ADDRESS 105 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE October 17, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Veena Ugre		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in 3-compartment sink was tested between 10ppm to 50ppm. Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to allow for proper sanitizing of equipment and utensils. Bleach was added to the sink and was tested at 100ppm to 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A container of raw meat was found stored above a container of cooked chicken. 2) 2 scoops were stored directly inside a container of ingredients. 3) A package of bread was found to have mould. Corrective Action(s): 1) Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated at the time of inspection. 2) Ensure scoops are stored in a sanitary manner. Base/handle of scoops may potentially contaminate foods. Scoops were relocated at the time of inspection. 3) Ensure food stock is rotated using the first-in, first-out (FIFO) principle to prevent foods from becoming mouldy. Bread was discarded at the time of inspection. Violation Score: 9

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 -12C. -Prep cooler was at 4C (top and bottom). -Front display cooler was at 4C to 5C. -Sauces probed in the walk-in cooler were less than 4C - foods appear to be cooled properly. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail was tested at 100ppm to 200ppm and properly labelled. -Foods storage in the prep cooler has improved. Did not observe foods double stacked directly on top of one another. -Sweets on top of the display cooler protected from customer contamination. -Foods were found to be stored in food grade containers. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AS8Q85
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: 0.08 hour Specific comments: Bungee: 0.7g trans fat / 100g total fat = less than 2% trans fats. Shortening: trans fat free. Other food items were complaint with the Trans Fat requirement.
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