INSPECTION REPORT Health Protection JMAA-B4PUMJ

PREMISES NAME Bhaia Sweet Shop & Restaurant		Tel: (604) 572-0403 Fax:
PREMISES ADDRESS 14 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE September 17, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Davinder Singh Mudhar		NEXT INSPECTION DATE September 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Whole milk in milk jugs / pre-packaged in bags from Meadow Fresh, chicken curry, chickpea stew, raw marinated fish, vegetable pakoras, and fried paneer at approximately 7-9C at time of inspection. Corrective Action(s): Aforementioned items were transferred to other coolers or walk-in freezer at time of inspection. Repair or adjust the cooler so that it reaches an ambient temperature of 4C or less. Ensure that you maintain temperature logs EVERY DAY. Violation Score: 15

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed around dough mixer and underneath dry storage buckets. Corrective Action(s): Remove all dry storage buckets from the area and thoroughly disinfect area with a 1:10 dilution of bleach (1 parts bleach, 9 parts water). Allow to soak for 20 minutes before wiping away the rodent droppings. Contact your pest control company for additional advice, including monitoring actions (setting traps) and sealing entry sites. Date to be corrected by: Sept 24, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area underneath cook line, as well as the shelving around the dry storage bins, is soiled and contains food debris and rodent droppings. Corrective Action(s): Thoroughly clean the area underneath the cook line and the area around the dry storage bins. It is vital to keep your restaurant in good sanitary condition as one preventative measure against rodent / pest activity. Date to be corrected by: Sept 24, 2018 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: As stated in previous routine inspection, styrofoam cups are being used as scoops. This is inappropriate due to two reasons: 1. Styrofoam is only meant for single-use. The fact that the cups were inside the dry storage bin implies that they were being re-used. 2. Cups / bowls are not suitable for dry storage goods. Scoops with handles are required to prevent direct contact with the bulk storage items. Corrective Action(s): Obtain scoops for all of your dry storage containers. Date to be corrected by: Sept 19, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler at ambient temperature of 8-9C at time of inspection, and did not cool down despite the door being closed throughout the length of the inspection. Corrective Action(s): Repair / adjust walk-in cooler so that it reaches a temperature of 4C or less. This is mandatory to ensure that potentially hazardous foods do not exceed 4C during cold storage. Date to be corrected by: Sept 19, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Front beverage cooler at 4C - Walk-in cooler at ~9C (see violation code 308 above) - Prep cooler at 4C (remember to only take out small portions of food into cooling wells. Foods in cooling wells at approximately 4-5C at time of inspection - Sweets display cooler up front at 3-4C (e.g. for rasmulai and gulab jamun) - Pull-out stainless steel cooler drawers at 3C - Pull-out stainless steel freezer drawers at -18C or below - Walk-in freezer at approximately -18C - Chest freezer up front at -24C - Cooler units equipped with accurate thermometers - Temperature logs NOT up-to-date. Last temperature logs were taken over a week ago. Maintain accurate temperature logs so that you can determine when equipment fails before they cause a health hazard 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front-of-house and back-of-house, including customer and employee restrooms. Remind employees to flush the toilet after each use - Sanitizing pail at approximately 200 ppm chlorine residual - High-temperature dishwasher sanitizes at 76C at the plate (Min: 71C). Operators ordered a new commercial-grade dishwasher - Ventilation slats are generally well maintained 3. Storage - Foods stored at least 6" off the floor - Raw items stored underneath cooked and ready-to-eat items - Reminder: please ensure that all of your products are covered with seran wrap or a tight-fitting lid when you place them inside coolers 4. Pest Control - Professional pest control company conducts routine audits - Reminder: Please ensure that your back kitchen door is always closed when not in use, as you do not currently have a screen door! 5. Administrative - Operator has FoodSafe 1 Refresher (taken July 2018) - Permit posted and up-to-date Please address concerns regarding temperature control and sanitary condition of establishment.