INSPECTION REPORT Health Protection LQUN-B2LTBG

PREMISES NAME The Bombay Restaurant		Tel: (604) 944-3872 Fax: (604) 944-0791
PREMISES ADDRESS 205 - 2748 Lougheed Hwy Port Coquitlam, BC V3X 3L8		INSPECTION DATE July 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bharpur Herr		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: The premises is operating with an expired decal. The yearly permit fees of $250 have NOT been paid yet. Hand delivered the outstanding permit fees letter to the owner. Corrective Action(s): Immediately pay the permit fees of $250. Failure to pay the fees within 10 working days, will result in further enforcement action such as issuance of fines and/or closure. **Correction date: July 26/17** Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 202 noted on Routine inspection # 243106 of Jul-31-2017 Food not processed in a manner that makes it safe to eat [s. 14(1)] (Observed food sauce being stored in cooler in 5 gallon buckets, internal temp 42.9C. This temperature is permissive for the growth of pathogenic bacteria. Operator transferred sauce into shallow pan to aid cooling. Please either do this or use cooling wands to cool food to 20C in 2 hrs, then to </=4C in 4 hrs.)

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -16C or colder; hot holding units above 60C; and thermometers present. - High temperature dishwasher rinse cycle was 71C at the plate's surface as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottle was 200ppm. - FoodSafe certified staff present. - Foods stored in food grade containers; covered; stored by food groups; raw proteins stored on the lowest shelf below RTE foods; and 6" off the floor on shelves. - Upstairs dry storage are is clean and organized. - Buffet table is clean and each food item has its own serving spoon. Adequate supply of plates available to customers, to ensure they use a new plate each time they get food. - Foods cooled properly. Ice wands used to quickly cool sauces and gravies in large pots, then foods transferred into smaller containers and stored in the cooler. - No expired foods for sale. FIFO rules being followed. - General sanitation level is good. Staff are doing a good job. - No signs of pests. - Ensure aluminum foil, lining wire racks, is changed every day, as foil is not cleanable and any spilt food on the foil will be eliminated by throwing it out. - Do not use tape or duct tape to cover surfaces as it is not food grade or cleanable. Remove all duct tape off equipment and surfaces and stop using. **BE ADVISED: FoodSafe certificates, that do NOT have an expiration date on them, will expire at on July 29/18. Go to www.foodsafe.ca to register for the refresher course. Failure to do the refresher course, will result in having to take the full course. ****

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-B2LTBG
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: 0.17 hour Specific comments: All in order.
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