INSPECTION REPORT Health Protection DSEA-D4MV5B

PREMISES NAME Butterica		Tel: (236) 482-2648 Fax:
PREMISES ADDRESS 112 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE April 24, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Manish Petwal		NEXT INSPECTION DATE May 06, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): BUSH brand food coloring found on site, label indicates product is for external use only Corrective Action(s): Discontinue use of the food coloring and remove product from facility. Food must be prepared using ingredients that are appropriate for human consumption Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 issues: -Butter sauce was held in a pan on the stove at approximately 48C, flame for the stove was turned off -White rice in the rice cooker was hot held at 55C Corrective Action(s): Reheated butter sauce and discarded white rice. Ensure that all hot potentially hazardous foods are kept >60C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Operator has altered operations and expanded menu, as well as added new equipment. Current layout in the dishwashing area does not provide enough space to manage equipment from new operational needs Corrective Action(s): No objections to addition of equipment and change in layout however operator must provide the following: -updated floor plans indicating new equipment layout -updated food safety plan that reflects the new menu -cooling logs for the 2 major sauces: onion gravy and tomato/butter sauce -new shelving for drying dishes above the 3 compartment sink -new drainboard for the 3 compartment sink -if a removable drainboard cover is not provided on the mop sink, a barrier between the mop sink and the 3 compartment sink to prevent splash contamination -new barrier between storage shelving and handsink (currently using a piece of unfinished drywall) due: May 06, 2024 Violation Score: 5 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator has expanded menu without prior approval. Updated food safety plan has not been received or reviewed. Corrective Action(s): Provide updated food safety plan reflective of the new menu and provide cooling records for the 2 major sauces: onion gravy and tomato/butter sauce. Cooling record must show time when cooling starts (60C), time/temperature when product is 20C, and time/temperature when product reaches 4C. All products must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Open can of mango puree found in the prep cooler Corrective Action(s): Ensure that all food products are stored in reusable containers. Cans must be emptied once opened. Violation Score: 3

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

Comments

=Handwash station stocked with liquid soap and hot/cold running water =New sliding glassdoor cooler (0C), new convertible chest cooler/freezer (4C), prep cooler (3C), undercounter cooler (1C), and double upright cooler (4C) measured < 4 degrees C =Upright freezer measured -16C and chest freezer measured -25C =Discussed sauce cooling methods. 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; operator's FOODSAFE level 1 equivalent certification verified to be valid to March 2027 =Permit posted in a conspicuous location operator to remove hot holding table as operational procedures for hot food has changed.