INSPECTION REPORT Health Protection JTAG-CJ7QMV

PREMISES NAME Manohar Vegetarian Bakery		Tel: (604) 615-9977 Fax:
PREMISES ADDRESS 167 - 8120 128th St Surrey, BC V3W 1R1		INSPECTION DATE September 12, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rudhir Gulati		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Packaged to-go containers near dishwashing area and in cashier area stored on the floor. Opened containers not stored upside down at the time of inspection. Food containers are to be stored at least 15 cm off the floors. Once removed from packaging, containers are to be stored upside down on a clean surface to protect items from contamination. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Large garbage bags and flattened cardboard noted underneath oven. Build-up and debris noted on pastry prep room cupboards and floors. Corrective Action(s): Garbage and cardboard are to be removed from premises to prevent accumulation. Cupboards are to be cleaned and sanitized with a dilute bleach solution at 100ppm to prevent the attraction of pests. Operator to follow Sanitation Plan to ensure premises is maintained in a sanitary condition. Date to be Corrected By: 2 Days Violation Score: 3

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

Comments

2-compartment sink available for manual warewashing. Manual warewashing procedures reviewed with Manager. Procedures were satisfactory. Coolers (walk-in, 3 cake display units, drinks unit) noted at 4C or below. Standing cake freezer noted at -18C or below. Hot holding items (e.g., pastries) are on a 2-hour time stamp and discarded. Dough sheeter and mixer in use at the time of inspection. Operator to ensure units are cleaned after each use or once every 4 hours if continuously in use. Handwashing sinks equipped with hot and cold running water, liquid soap, and single-use paper towels. Chlorine sanitizer noted at 200ppm. Washroom equipped with hot and cold running water, liquid soap, and single-use paper towels. Pest control in place by a certified pest control company. Operator to ensure permit is posted in a conspicuous location visible to the public.