INSPECTION REPORT Health Protection JCHW-AFWRXV

PREMISES NAME Bhaia Sweet & Restaurant		Tel: (604) 783-9865 Fax:
PREMISES ADDRESS 105 - 13753 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE November 21, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Veena Ugre		NEXT INSPECTION DATE November 28, 2016
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods in the prep cooler were probed at 11C (top and bottom). Corrective Action(s): Cold potentially hazardous foods must be stored at 4C or less to prevent the growth of pathogens and or the formation of toxins. The following items were discarded at the time of inspection: 1 tray of samosas, 1 basket of samosas, 1 container of bhalla, 1 container of patties, 1 container of fried cheese, 1 pail of yogurt, 1 insert of green sauce, and 1 insert of raddish in liquid solution. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizing solution used for manual warewashing was less than 50ppm (slight colouring on chlorine test strip). Corrective Action(s): Chlorine at a minimum of 100ppm is required to disinfect equipment and utensils. Staff added bleach to prepare 200ppm chlorine sanitizer at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Repeat violation: Staff were using a piece of soiled cardboard (oil and old food debris) to cut samosa skins. At the last inspection, cardboard used to cut samosa skins was discarded. Corrective Action(s): Staff are not to use cardboard to contact food. As discussed during the last inspection. All food contact surfaces must be smooth, non-absorbent, and easily cleanable. Continued use of cardboard to contact food items may result in the issuance of violation tickets. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 11C top and bottom (external thermometer read from 54F to 57F). Corrective Action(s): Service prep cooler and ensure it can maintain 4C or less at all times. Cooler unit is not to be used for the storage of cold potentially hazardous foods until it has been serviced and is functioning at 4C or less. Correction date: November 28, 2016. Violation Score: 9

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

Comments

-Follow-up inspection to November 14, 2016. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels at the time of inspection. -Scoops were properly stored in a sanitary manner at the time of inspection. -Did not observe foods being improperly thawed at the time of inspection. -Chemicals were properly labelled at the time of inspection.