INSPECTION REPORT Health Protection JSAS-CY8S52

PREMISES NAME Basha Metrotown		Tel: (604) 423-3014 Fax:
PREMISES ADDRESS 2250 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE December 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Omar Ani		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

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

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

Code 302 noted on Routine inspection # JSAS-CY7VJH of Dec-04-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping rags in use without detectable sanitizer residual. Knives returned to magnetic knife strip without effective cleaning and sanitizing procedures followed. 3 compartment sink - 2 compartments filled with soiled dishware, preventing staff from cleaning and sanitizing dishware / food utensils as needed. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in 100 ppm chlorine sanitizer, 4)allow surface of item to air dry before next use.

Comments

Walk-in cooler 1 C New pest proof door sweep installed at front entrance to kitchen. Baclava covered with plastic wrap. Utensils not stored in stagnant water. Staff personal items removed from food storage locations. Plastic bin with fitted lid provided for dry food item storage. Premise cleaning completed. Ensure cleaning is conducted daily to maintain premise sanitation in a consistent manner. Knives, magnetic knife strip observed in sanitary condition. Dilute bleach sanitizer prepared for wiping rags. Ensure food utensils and food equipment are cleaned and sanitized after use. Ensure dishwashing sinks are correctly set-up to allow for cleaning and sanitizing food equipment throughout the day. Closure Order complied with and now rescinded. Premise may resume operation when ready.