INSPECTION REPORT Health Protection JCHW-BTRQDF

PREMISES NAME Bhaia Sweet & Restaurant		Tel: (604) 783-9865 Fax:
PREMISES ADDRESS 105 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE September 24, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Veena Ugre		NEXT INSPECTION DATE September 28, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Mouldy cauliflower was found in the walk-in cooler. Corrective Action(s): Ensure stock is properly rotated to prevent mould growth on foods. Cauliflowers were discarded at the time of inspection. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A pail of chickpea sauce was at 12C (made 2 days ago). 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 to prevent the growth of pathogens and or the formation of toxins. Sauce was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Onions were stored on the floor. 2) Scoops were stored inside food containers. Corrective Action(s): 1) Foods must be stored off the ground and protected from potential contamination. Onions were relocated off the floor at the time of inspection. 2) Scoops must be stored in a sanitary manner to prevent potential contamination of foods. Scoops were relocated at the time of inspection. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Ketchup bottle was being reused to store sauces. Corrective Action(s): Ketchup bottles and other single use items are intended for one time use - these items cannot be properly cleaned and sanitized after each use. Ketchup bottles were discarded at the time of inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site did not have FOODSAFE Level 1 or equivalent training. Corrective Action(s): In the absence of the operator, at least one employee must have FOODSAFE Level 1 or equivalent training. Operator stated staff member will complete FOODSAFE Level 1 this weekend. Operator must provide confirmation of successful completion of FOODSAFE Level 1 training by September 28, 2020. Failure to do so, will result in the issuance of a violation ticket. Violation Score: 1

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front sweets cooler was at 4C. -Drink cooler was at 2C. -Walk-in freezer was at -14C. -Upright freezer was at -23C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach was at 100ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail labelled and diluted to 200ppm at the time of inspection. -General sanitation good at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and a hand dryer. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. -Facility has not completed a workplace COVID-19 safety plans. facility must post a copy of the COVID-19 Safety Plan at the workplace so that it is readily available for review by workers, other persons who may attend at the workplace to provide services and members of the public. For information on how to complete the safety plan, refer to WorkSafeBC.