INSPECTION REPORT Health Protection KSTE-B95SC4

PREMISES NAME The Bombay Restaurant		Tel: (604) 944-3872 Fax: (604) 944-0791
PREMISES ADDRESS 205 - 2748 Lougheed Hwy Port Coquitlam, BC V3X 3L8		INSPECTION DATE February 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Bharpur Herr		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observation #1: The ice machine has mould inside. The outside of the machine is also dirty. Mould and debris can contaminate ice. **Correct by: today** Observation #2: Microwaves beside the ice machine are dirty inside and out. **Correct by: today** Corrective Action(s): Corrective Action #1: Clean the ice machine as follows: 1. Turn off the machine 2. Discard the ice 3. Clean with warm soapy water 4. Rinse 5. Apply 100 ppm bleach (1/2 teaspoon bleach in 1 L of water) Corrective Action #2: Clean the microwaves. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some dust is accumulating on the ceiling tiles in the kitchen. Dust can fall down and contaminate the food. **Correct by: today** Corrective Action(s): Clean the dust from all ceiling tiles, especially around the exhausts. Violation Score: 3

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

Comments

General Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel High temperature dishwasher reached 71C at the plate level upon final rinse cycle (min/max probe thermometer) and 82C at the manifold Bleach sanitizer available in bucket at 100 ppm *Note: Was too strong when first tested, new batch made - recipe is as follows for 100 ppm: 1/2 teaspoon bleach in 1 L of water. Change solution every 1-2 hours. One staff member was showed how much bleach to use during the inspection. Furthermore, all cloths must soak in bleach sanitizer when they are not being used to wipe surfaces. The bleach acts to kill any germs present on the cloths. Some organization is needed in the upstairs section, it is too cluttered. Boxes should be stored 6" off the ground to facilitate cleaning and pest control activities. Food bags are mostly closed, however, staff must be reminded to close all bags when they are not being used. Things can fall into food or pests can access foods when they are open. No pest activity observed during the inspection All coolers operating at </= 4C; freezers at </= 18C; hot-holding at >/= 60C FoodSafe certified staff present *Reminder: FoodSafe certificates expire every 5 years.