INSPECTION REPORT Health Protection RWOG-BLNVV9

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE February 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lakhvir Singh Bains		NEXT INSPECTION DATE February 14, 2020
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces used for dishes kept on stove, but burners not on. Surface temperature measured approximately 40-45C. Corrective Action(s): Re-heat sauces to 74C before maintaining at 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Ice machine has mildew and mould build up within. Corrective Action(s): Clean and sanitize ice machine. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies in kitchen area, especially around the dishpit. Corrective Action(s): Ensure kitchen is kept free of food debris and standing water. If sticky traps are used, ensure that they are at least 2m/6ft away from food prep areas. Professional pest control has been contacted for treatments. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Frozen samosas stored in cardboard boxes. Corrective Action(s): Store foods in food grade containers. Violation Score: 3

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

Comments

General: - all handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine in bucket, washcloths stored within - sanitizer measured >200ppm quats in spray bottle (used only for customer tables) - follow manufacturer's instructions to make a 200ppm quat solution (50mL quat solution in 10L of water) - dishwasher reached 72C at the final rinse cycle - in-use utensils are stored dry - ensure that these are washed and sanitized every four hours - most foods covered - ensure that all foods are covered in storage Note: Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Premises has put foods into smaller buckets and trays, and in wire racks for cooling; please monitor closely Temperatures: - walk-in cooler: 3C - walk-in freezer: -12C - black chest freezer: -17C - small prep cooler (cookline): 4C - large prep cooler (cookline); 0-2C throughout - small prep cooler (appetizer): 4C - beer coolers: 2C - rice in rice cookers: 62C and 65C