INSPECTION REPORT Health Protection DSOG-AUVUFK

PREMISES NAME East West Fusion Kitchen		Tel: (604) 503-4003 Fax:
PREMISES ADDRESS 12043 88th Ave Surrey, BC V3W 3J3		INSPECTION DATE January 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vasanthan Maheson		NEXT INSPECTION DATE January 19, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice stored at room temperature. The cooked rice was measured at internal temp 30C. The staff stated that it was being cooled for < 2hrs and will be stored in the cooler at < or = 4C. Corrective Action(s): Store the cooked rice in the cooler. All cold or hot food items must be stored at <= 4C or => 60C respectively. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A pot of boiled eggs was stored in the only designated handwashing station. The operator removed the pot from the sink. Corrective Action(s): Keep this handwashing station free of any equipment or pots. This sink is designated for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items (ie samosas) stored uncovered inside the upright coolers and freezers. Corrective Action(s): Cover all food items with plastic wraps to protect from contamination. Date to be corrected: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation needs improvement in the following areas: - Underneath the three compartment sink - Around the deep fryer - In the dry storage area Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule to improve general sanitation. Date to be corrected: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The prep cooler was measured at 16C. The staff stated that it is non-functioning and not in use at the time of the inspection. No cold food items stored inside. Corrective Action(s): Fix the prep cooler. You do not have adequate cold storage without the prep cooler in order to prepare food All equipment (ie coolers, freezers) in the main kitchen must be in working order. Date to be corrected: One week. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Multiple light covers missing on lights. Corrective Action(s): Install light covers on all lights. Date to be corrected: One week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple thermometers missing in refrigeration units. Corrective Action(s): Provide working thermometers in all coolers and freezers to be able to monitor the temperature. Violation Score: 1

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

Comments

- General sanitation needs improvements. - All coolers (upright, display) < or = to 4C. - Freezer (chest, upright) < or = to -18C. - Temperature logs for all coolers and freezers are missing. The operator does not record temperatures. Daily temperature logs are to be started and kept on site for review by the health inspector. - Three compartment sink available for manual dishwashing. Sanitizer available at 100ppm chlorine solution. Ensure to follow the proper manual dishwashing procedures and do not skip the sanitizing step. - Dry storage area is satisfactory. Dry food items are stored in food grade containers with tight fitting lids. - No signs of pest activity at the time of the inspection. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Please note that FOODSAFE certificates obtained prior to July 29, 2013 expires on July 29, 2018. Must take a refresher course to receive recertification. Note: There is a storage container located outside the back of the kitchen. Only single use containers and equipment stored inside.