INSPECTION REPORT Health Protection ZDER-BA32DG

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE March 7, 2019	TIME SPENT 1 hour
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Buckets/ containers of food (curry, cut veggies) stored in open containers in walk in cooler 2. Missing cover over light tube above the clean side of the dishwasher Corrective Action(s): 1. Ensure all food is protected from contamination - cover all food once stored Correction date: immediately 2. All light fixtures should have protective cover over light to prevent physical hazard. Install protective cover. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Inside ice machine unit - mildew build up. Corrective Action(s): Ensure the inside of ice machine unit is maintained in sanitary condition. Clean and sanitize. Correction date: 2 days Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Plastic wrap used as plug in 2 comp prep sink during cooling of bucket of hot curry. 2. Staff personal items (purse, bags, jacket) stored on top of food in dry storage room and in main kitchen on top of bags of flour. Corrective Action(s): 1. Ensure proper plugs are available and used to plug sinks during food prep and cooling at 2 comp sink. Plastic wrap not suitable material or use in place of plug. Replace. Correction date: 3 days 2. Personal items must be stored in designated space away from food and food prep areas. Staff washroom has storage space available. If this space is not suitable to staff then management must provide another safe and suitable space for these items. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: -Walk-in cooler : 3 C -Walk-in freezer : -14 C -Chest freezer : -17 C -Line coolers: <= 4 C -Bar coolers: <= 4 C -Rice in rice cookers: 63 C / 65 C -Reviewed cooling procedures with staff on duty:Cooling is to be completed according to the following time/temperature requirements: From 60C to 21C within 2 hours and from 21C to 4C (refrigeration temperature) within 4 hours (max). -Handsinks and washrooms supplied with hot & cold water, liquid soap and paper towel. -High temperature dishwasher met sanitizing temperature requirement. Final rinse temperature at dish surface was 71.3 C -Glass washer noted at 50 ppm chlorine -Labeled sanitizer bottles "bleach" noted 200 ppm chlorine -No signs of pest activity noted during inspection -General sanitation was excellent