INSPECTION REPORT Health Protection JCHW-B95TFU

PREMISES NAME Bhaia Sweet & Restaurant		Tel: (604) 783-9865 Fax:
PREMISES ADDRESS 105 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE February 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Veena Ugre		NEXT INSPECTION DATE February 11, 2019
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

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two pails of butter sauce (approximately 20L each) made the previous night were probed at 15C in the walk-in cooler. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Sauces were discarded at the time of inspection. Operator may need to obtain an additional cooling wand or make a smaller batch to allow for rapid cooling. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored inside three dry ingredient containers. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front sweets cooler was at 6C. Fan stopped running and cooler unit was unable to reach 4C. Corrective Action(s): Cooler may need to be serviced or adjusted to ensure it can maintain 4C or less at all times. Correction date: Feb 11, 2019 Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Walk-in freezer was at -10C (defrosting). -Upright freezer was at -18C. -3-compartment sink used for cleaning and sanitizing prepared with 100ppm bleach at the time of inspection. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail tested at 100ppm. -Raw meats properly stored below ready-to-eat foods. -Chemicals properly stored separately from food items - did not observe chemicals stored above foods in the corridor leading into the kitchen. -General sanitation satisfactory at the time of inspection. Attention required along the fan covers in the walk-in cooler and door seals for the prep cooler. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Staff member FoodSafe Level 1 valid until Feb 25, 2022. Operator's FoodSafe Level 1 has expired as of July 29, 2018 (certified 2002-10-13) - recommended operator recertify in FoodSafe Level 1 or equivalent. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B95TFU
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: 0.08 hour Specific comments: Margarine had 0.1g trans fat / 7g total fat = less than 2% trans fat Oil is trans fat free Other foods meet the trans fat requirement
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