INSPECTION REPORT Health Protection MBEK-CZXV7N

PREMISES NAME Original Bhaia Sweet Shop		Tel: (604) 781-7169 Fax: (604) 572-0253
PREMISES ADDRESS 123/124 - 15299 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE January 29, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Davinder Mudhar		NEXT INSPECTION DATE January 31, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored in preparation cooler was measured at an internal temperature of 12 degrees C. It was stated that food was placed into this cooler from the walk-in cooler approximately 4 hours ago. Corrective Action(s): The following items were discarded: - small bucket onion gravy - small bucket dal makhani - vada in sauce - small quanities of other potentially hazardous foods (e.g. sauces, curries, dairy). Ensure potentially hazardous food is maintained at 4 degrees C or less in order to limit the growth of potential pathogens, which may include pathogens that produce toxins that cannot be destroyed by cooking. This is a repeat violation. Further violation(s) may result in enforcement action. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two buckets observed with clear liquid and wiping cloths stored in liquid. It was stated by staff that liquid was bleach water sanitizer. No chlorine bleach sanitizer was detected. Note: It was stated that sanitizer was prepared a couple of days ago. Corrective Action(s): Bleach water sanitizer was prepared and was measured at 200 ppm chlorine bleach. Ensure a food contact surface sanitizer (for example, bleach water at 100 to 200 ppm chlorine bleach), is available for sanitizing food contact surfaces, including counters and cutting boards. Ensure these areas are properly cleaned and sanitized throughout the day, as often as necessary to limit the potential contaminaton of food. Change cloths and sanitizer as often as necessary to maintain its safe and effective concentration (e.g. 100 to 200 ppm chlorine bleach). It is recommended to obtain appropriate chlorine sanitizer test strips. Violation Score: 15

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in cupboard below front area hand sink. Note: Chemical storage only. Corrective Action(s): Ensure affected area is properly cleaned and disinfected (1 part bleach to 9 parts water for areas contaminated by rodent droppings). Monitor for additional pest activity once entry points have been sealed and re-clean/disinfect as necessary. Date to be corrected by: Today and ongoing. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Small holes/gaps observed around pipes in cupboard located under front hand sink. Corrective Action(s): Ensure holes/gaps are sealed in a manner that prevents potential pest entry. Monitor and re-seal as necessary. Date to be corrected by: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Preparation cooler ambient temperature at 11 to 12 degrees C. Corrective Action(s): Ensure cooler is capable of maintaining food at 4 degrees C or less. Have cooler serviced or replaced as necessary to meet this requirement. Do not use cooler for storage of potentially hazardous food until it meets the aforementioned requirement and has been reinspected by the Environmental Health Officer. Date to be corrected by: January 31, 2024. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer observed for the following coolers: - walk-in cooler located in left unit - kitchen preparation cooler Corrective Action(s): Ensure thermometers accurate to +/- 1 degree C are provided for the above-noted coolers in order to monitor their temperatures. Date to be corrected by: January 30, 2024. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site had FOODSAFE Level 1 or its equivalent. Note: One staff member presented a certificate however it was not an equivalent FOODSAFE Level 1 course as per the BCCDC FOODSAFE Level 1 equivalency list. Corrective Action(s): Ensure that at all times in the operator's absence, at least one staff member on duty has valid certification for FOODSAFE Level 1 or its equivalent. Course equivalency list provided. This is a repeat violation. To be assessed at next routine inspection; additional violation(s) may result in enforcement action. Date to be corrected by: February 29, 2024 or sooner. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less (with one exception--refer to violations for details). Freezers at -18 degrees C or less. Hand washing stations (kitchen, front area, storage and dishwashing area on left side, washrooms) are unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. Two-compartment and three-compartment sinks supplied with hot and cold running water. High temperature dishwasher measured 71 degrees C at the utensil surface (required: 71 degrees C or more). Food is covered. Raw and ready-to-eat items properly organized. Discussed procedures for cooling of cooked foods. No concerns at time of inspection. Internal temperature of cooled food measured 4 degrees C or less. Dry food products protected from potential contamination. Pest control program in place. Permit posted.