INSPECTION REPORT Health Protection 253131

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE August 16, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lakhvir Singh Bains		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods stored in inserts from prep coolers were being double stacked. Temperature range between 6 - 7 deg.C Corrective action: Do not double stack foods in inserts as cold air comes from the bottom not the top of the cooler. Double stacking foods in inserts will result in food not being cooled and stored at or below 4 deg.C Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): two paper towel dispensers near hand sinks were not working properly at the time of inspection. Corrective action: Repair the paper towel dispensers as they are important for drying hands during hand washing. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Washed cutting boards were placed on top of flour containers when the cutting boards were still wet. Water from the cutting boards was dripping into flour. 2) Stainless Steel bowls were used as scoops and stored inside flour containers Corrective action: 1) Remove wet cutting board from the top of the flour containers. Do not store any wet utensils on top of the flour containers 2) Do not use stainless steel bowls as scoops because there's no handle for bowls and food can be contaminated by soiled hands touching the bowls. use Scoops with handles and store the Scoops in a way that's not touching the food. Date To Be Corrected By: Today Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Paper cardboard were used as liners for utensils on shelves. Corrective action: Do not use paper cardboard as liners because they are absorbent and not cleanable. Date To Be Corrected By: Today 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-site had FoodSafe level 1 or equivalent Corrective action: Ensure at least one staff on-site has valid FoodSafe level 1 certification at all times. Date To Be Corrected By: 2021/10/16 Corrective Action(s): Violation Score: 1

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

Comments

Temperaters: - 1-door prep cooler near cooking station: 1 deg.C - upright cooler: 1 deg.C - Walk-in cooler: 2 deg.C - Prep cooler near rice cookers: 2 deg.C - upright clear cooler: 4 deg.C - 3-doors prep cooler: 3 deg.C - walk-in freezer: -18 deg.C - Drink cooler: 4 deg.C - 3-door undercounter cooler in bar area: 3 deg.C - Rice in rice cooker: 60 deg.C (left), 65 deg.C (Right) - High temp dishwasher: 73 deg.C - Sanitizer bucket in kitchen: 200ppm chlorine - QUATS spray bottle: 200ppm - Glass washer: 100ppm chlorine on plate level - In-use utensils washed and sanitized every 2 hours. - observed large pot of curry was portioned into smaller buckets to allow faster cooling. - Permit posted in the bar area. - No signs of pest observed during inspection.