INSPECTION REPORT Health Protection ZDER-B5FT5B

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE October 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lakhvir Singh Bains		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer bucket available in kitchen above 200 ppm chlorine 2. Wiping cloths noted on counter as dry - no sanitizer detected 3. No sanitizer available for front bar and dining area Corrective Action(s): Ensure sanitizer is available through out facility in labelled containers and maintained at 100 ppm chlorine. 1. Decrease sanitizer solution to 100 ppm to 200 ppm max. 2. Store wiping cloths in sanitizer when not in use. Do not leave cloths on counters to dry out. Every use of the wiping cloth must sanitize the surface being wiped. 3. Ensure front bar/dining area is supplied with labelled sanitizer bottle at 100 ppm chlorine to be used on dining tables between customers. Cleaner is only bottle available at front dining area. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Double stacking of bowls directly on top of food in prep coolers. 2. Can of Coke stored in ice unit used for beverages. 3. Large plastic bucket used to store food noted as "dry-wall" bucket. Corrective Action(s): Ensure all bowls of food are protected from contamination. 1. Do not double stack food in coolers, bottom of bowls/containers are not necessarily clean and should not be directly on food. Also the food in these raised containers do not stay as cold as the food in the inserts. 2. Cans are not clean and should not be stored in ice used in beverages/will be consumed. Can was moved to ice used to keep beverage lines cold - no concerns of contamination here. 3. Do not use not food-grade plastic buckets to store food. Only food grade plastic buckets are designed not to leach chemicals into food. Bucket discarded during inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 3 bottles of clear solution noted in bar area and kitchen with no label. Corrective Action(s): Ensure all bottles/ containers of solution is labelled with its contents. Operator noted one was water, lemon juice and another table cleaner solution. Correction date: 1 day Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some prep coolers has no thermometer and others have them in the far back too difficult to read. Corrective Action(s): Ensure all coolers have a functional thermometer in an easy to read section of the cooler (near the front and large enough). Coolers and freezers should be checked for their temperatures at least once a day. The morning/ first thing is the best time to check and verify the units are functioning properly and the food has been maintained at a safe temp all night. Less than or equal to 4 C. Correction date: 1 week Violation Score: 1

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

Comments

Routine: -Handsinks and washrooms supplied with hot & cold water, liquid soap and paper towel. -Walk-in cooler : 4 C -Walk-in freezer : -10 C -Chest freezer : -15 C -Line coolers and bar coolers were 4 C or colder -High temperature dishwasher met sanitizing temperature requirement. Final rinse temperature at dish surface was 73.8 C -Glass washer noted at 100 ppm chlorine -Concentration of solution was greater than 200 ppm Chlorine. Advised staff on duty to dilute to 100 ppm chlorine. One ounce bleach per gallon of water is sufficient. (violation noted above*) -Rice in rice cooker was 66 C -Reviewed cooling procedures with staff on duty:Cooling is to be completed according to the following time/temperature requirements: From 60C to 21C within 2 hours and from 21C to 4C (refrigeration temperature) within 4 hours (max). At the beginning of the inspection, chicken breasts were being cooled on baking sheets. Temperature was 35-40C. Staff were going to transfer to bus pan and then to the walk-in cooler. Advised to keep on shallow metal trays in cooler as this will allow for more rapid cooling. In future, ensure this practice is followed. -General sanitation was satisfactory.