INSPECTION REPORT Health Protection JCRH-AV2TDF

PREMISES NAME Indian Bombay Bistro		Tel: (604) 809-8154 Fax:
PREMISES ADDRESS 7558 6th St Burnaby, BC V3N 3M3		INSPECTION DATE January 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lakhvir Singh Bains		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: -Handwashing station at front of the kitchen had the water supply turned off at the time of the inspection. Once turned on, it was noted hot water tap was not functioning. -Paper towel not present in dispenser at handwashing station on cooking line. Corrective Action(s): -Repair handwashing station at the front of the kitchen so that hot water tap is functioning and it is available for handwashing. -Supply paper towel to dispenser at handwashing sink in cooking line. Correction date: Jan. 18/18 Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Numerous containers of food in the walk-in cooler were uncovered. -An insert of food was stacked on top of an uncovered container of food. -A bowl being used as a scoop and stored in container of curry. Corrective Action(s): -Cover all food items with food grade wrap or tight fitting lids -Never stack containers so that the bottom of the container is in direct contact with food items. The bottom of the container is likely not clean and could contaminate the food product. -Use scoops for food and ensure the handle does not come into contact with food product. Violation Score: 9

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

Comments

-General sanitation was satisfactory. *Some food debris noted on floor of dry storage room which requires cleaning. Clear items (buckets) from floor and provide additional lighting to facilitate cleaning. -Handsinks at the back of the kitchen and in the bar area were supplied with liquid soap and paper towel. -Walk-in cooler was 2C -Walk-in freezer was -17C -Chest freezer was -11C -Line coolers and bar coolers were 4C or colder -High temperature dishwasher met sanitizing temperature requirement. Final rinse temperature at dish surface was 72.4C as measured with min/max thermometer -Wiping cloths were stored in bleach sanitizer solution. Concentration of solution was >>200ppm Chlorine. Advised staff on duty to dilute to 100ppm chlorine. One ounce bleach per gallon of water is sufficient. -Glasswasher was functioning. 100ppm chlorine detected in rinse cycle. -Rice in rice cooker was 63C (min hot holding temperature is 60C) -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). At the beginning of the inspection, chicken breasts were being cooled on baking sheets. Temperature was 35-40C. Staff were going to transfer to bus pan and then to the walk-in cooler. Advised to keep on shallow metal trays in cooler as this will allow for more rapid cooling. In future, ensure this practice is followed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AV2TDF
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: 0.25 hour Specific comments: Spring rolls and spring roll wrappers checked and are in compliance with requirement #3
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