INSPECTION REPORT Health Protection DSEA-CZJVE4

PREMISES NAME Butterica		Tel: (236) 482-2648 Fax:
PREMISES ADDRESS 112 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE January 16, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manish Petwal		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Pulao rice was reheated in the microwave and placed in the hot holder: product measured 45C Corrective Action(s): Directed staff to reheat the rice adequately prior to hot holding. Product was microwaved again, measured 75C Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Central handsink was not stocked with paper towels. Staff use napkins for drying hands after washing Corrective Action(s): Ensure that the handwash station is stocked with liquid soap, paper towels, and hot/cold running water at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=Handwash stations stocked with liquid soap and hot/cold running water =Prep cooler (3C), undercounter cooler (3C) and upright cooler (1C) measured < 4 degrees C =Upright freezer measured -14C =Butter sauce hot holding (62C) and mixed rice hot holding (61C) measured > 60 degrees C =Discussed sauce cooling methods. operator mixes cold ingredients with cooked products to lower temperature of products before storing in the cooler. Ensure that foods are cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours. =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =QUATS sanitizer solution at 200 ppm QUATS available in spray bottles =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified at the time of inspection. Ensure that certification is available for inspection =Permit posted in a conspicuous location