INSPECTION REPORT Health Protection ZDER-B2DPW4

PREMISES NAME Amorosa/Santali Restaurant		Tel: (604) 525-8286 Fax:
PREMISES ADDRESS 7870 Edmonds St Burnaby, BC V3N 1B8		INSPECTION DATE July 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Chow		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Cold rice reheated in hot holding steam unit - noted at 45 C Corrective Action(s): Ensure cold foods requiring re-heating are reheated to 74 C before being put into a hot holding unit designed to keep food at >60 C. DO NOT REHEAT foods in steam bath unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. One shelf of raw meats (chicken & beef) stored above cardboard box of celery 2. 6 large white buckets of meat & tomato sauce stored in walk in cooler with out lids Corrective Action(s): Ensure all food is protected from contamination: 1. Keep all raw meats stored away from or under ready to eat foods - even foods that will be clean during prep. 2. All food put away to be stored in coolers must be covered. Cover all buckets of food to prevent contamination. Operator says they were left without lids to allow additional cooling - this is acceptable for a short duration however long term (over night) storage must involve covering food. Correction date: 1 day Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Microwave plates noted with food debris 2. High shelf in dish pit and by food prep stations noted with food debris 3. Above sliding door prep cooler - food debris 4. Container holding cutlery - food debris at its base 5. Ice unit shield has black debris developing on lower shield - none notice on sides of inside walls of unit 6. Under shelving in walk in cooler - spills/splatter Corrective Action(s): Ensure all the areas are maintained in sanitary condition and added to sanitation plan for routine cleaning Correction date: 2 weeks Violation Score: 3

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

Comments

General: All temperatures satisfactory: 1. Salad cooler: out of order *** - cut veggies for salad on ice 2. 2 door freezer: -12 deg. C. 3. Ice cream freezer: -14 deg. C. 4. Sliding door cooler: 3 deg. C. 5. 2 door prep cooler: 4 deg. C. 6. Walk in cooler: 4 deg. C. 7. Hot water bath: > 60 deg. C. ***Rice noted 45 C (violation noted above) - Dishwasher (high temp) noted: 71 deg. C. at dish - Sanitizer bucket noted 100 ppm chlorine ***Ensure sanitizer bucket is prepared at the beginning of operation - No signs of pest activity ---> screen door in use during inspection. Pest control (Orkin) on-site monthly. Follow all recommendations made by technician. - Handsinks fully stocked - Ice machine in sanitary condition except ice unit shield (violation noted above) - General sanitation satisfactory Note: Signage provided: fetal alcohol 3x, handwashing - 3x stickers , 1 sign

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-B2DPW4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment