INSPECTION REPORT Health Protection 253195

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE July 17, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Lakhvir Singh Bains		NEXT INSPECTION DATE July 24, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 Whipping cream left at room temperature and measured 18 degrees C ---> Whipping cream continuously used for making curry. 2 Double stacking practices noted. Corrective action 1 Cold potentially hazardous food MUST be stored below 4 degrees C OR 1 Time-stamp for 2 hours to leave at room temperature and MUST be discarded after 2 hours. 3 Stop double stacking and ensure food is stored below fill line. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Partially cooked vegetables left at room temperature. - Staff claims that the vegetables are fully cooked on grill when the order is received. CORRECTIVE ACTION - Do not partially pre-cook the vegetables OR - Time stamp partially cooked egetables for 2 hours and MUST be discarded after 2 hours. NOTE: Partially cooked vegetables were discarded at the time of inspection. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1 All handsinks in back of house had no paper towels available. Paper towels noted in the dispenser, however, dispenser did not work properly. 2 One handsink near cooking area had wet, used towel. Date to be Corrected: Immediately. Corrective action 1 All handsinks must be fully equipped with hot and cold running water, soap, and paper towels. 2 Either use single-use towel or paper towel. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 Ice scoop was placed on towel on top of the ice machine 2 In-use utensils were placed in warm water. 3 Staff washed his face in handsink and face water splashed over splash guard Date to be Corrected By: Immediately Corrective action 1 Place ice scoop in a clean empty container 2 Place in-use utensils in clean empty container and wash and sanitize at least every 4 hours. 3 Handsink must be used ONLY to wash hands. Splashed water can get into food and cause contamination. Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - No staff on duty had FoodSafe Level 1 Corrective action - At least one staff on duty MUST have FoodSafe Level 1 in operator's abscence. Date to be Corrected By: Immediately. NOTE: - Schedule shift accordingly, or have more staff certified with FoodSafe Level 1. Corrective Action(s): Violation Score: 1

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

Comments

General: - handsink in front of house accessible with hot and cold running water, soap, and paper towel. - Sanitizer bucket present in back of house with 100-200 ppm chlorine. - coolers: below 4 degree C - freezers: below -18 degrees C - hot-holding (white rice): 60 degrees C - hot-holding (rice with vegetables): 74 degrees C - hot holding (curry sauces): 60 degrees C, 74 degrees C, 78 degrees C ---> NOTE: the stove was turned off. Make sure the sauces are hot held at 60 degrees C or above. - dishwasher final temperature at plate: 72.7 degrees C - Permit posted in a conspicuous location. - Pest control reports provided. Pest control services received weekly. ---> NOTE: Last report notes that 11 mice are caught. NOTE: - Indian pickles noted at room temperature ---> The original container doesn't mention about refrigeration. - Home-made onions noted at room temperature. ---> This is for staff only. ---> Refrigeration is recommended - Not in-use meat grinder noted with food build-up inside ---> Make sure food build-ups are completely cleaned and sanitize to avoid microbial growth. - Red curry sauce was being cooled at the time of inspection. ---> make sure staff knows how to cool properly. ---> 60 - 20 degrees C in 2 hours and 20 - 4 degrees C in 4 hours.