INSPECTION REPORT Health Protection AHEN-C4QTUY

PREMISES NAME Bear Creek Market		Tel: (604) 591-6182 Fax:
PREMISES ADDRESS 1 - 8776 140th St Surrey, BC V3W 5L3		INSPECTION DATE July 8, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Nirmalpal Kaur Pamma		NEXT INSPECTION DATE July 12, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Heated/boiled chickpeas were measured at approximately 20 degrees C in trays sitting on a storage rack at room temperature. Operator stated the chickpeas were removed from the hot temperature control just under two hours ago. Staff however stated that they thought they would keep the cooked/boiled chickpeas at room temperature throughout the day since they were cooking them to order throughout the day. Corrective Action(s): Multiple trays of chickpeas were saran wrapped during the inspection and then transferred into the walk-in-cooler. Do not leave potentially hazardous food at room temperature. If staff needs to keep some chickpeas closer to the deep frying area, then place them into a prep. cooler. . Review with staff to ensure potentially hazardous food that has been cooked and will be cooled for later use is cooled as follows: 1. From 60 deg. C to 20 deg. C within or less than 2 hours 2. From 20 deg. C to 4 deg C within or less than 4 hours. Operator had FOODSAFE Level 1 certificates for a few staff members and stated he has hired some new staff. While it is still required that at least one staff member maintain valid FOODSAFE Level 1 training on-site in the absence of the Operator, it is recommended that a greater number of staff obtain FOODSAFE level 1 training to enhance understanding of food safety practices. Courses are listed on the www.FOODSAFE.ca website. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer was not setup in the back prep. area at the time of inspection. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in a labelled spray bottle. Staff members cleaned and sanitized the prep. surfaces during the inspection. 2-compartment sink sign was provided to the Operator, who made photo-copies of it for staff review. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handsinks in the food prep. areas lacked paper towels. Corrective Action(s): Staff restocked paper towels at handsinks. It was reviewed with staff and the Operator that hands should be washed prior to beginning the shift, prior to handling food, after cleaning and sanitizing surfaces, after taking out garbage, returning from breaks, after handling money etc. to protect food from contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Dough balls and paneer pakoras were stored in contact with garbage bags inside the walk-in-cooler. Chutneys were uncovered inside four storage containers. Bread pakoras sandwiches were in contact with an unclean apron inside the walk-in-cooler. Samosas were left uncovered in the walk-in-cooler and were stored on a shelf below the fan-cover of the walk-in-cooler. 2. Kulfi prepared, cooled, and sold on-site was mostly covered in food grade materials however was left partially uncovered along one side inside a display freezer unit that is accessible by customers. Corrective Action(s): 1. Operator covered the samosas and chutneys in food grade materials during the inspection and moved the samosas away from the fan cover. Operator discarded the dough balls, paneer pakoras, and bread pakoras sandwiches during the inspection. 2. Operator moved the kulfi into covered food grade containers and placed it inside a freezer behind the counter accessible by staff only. Either fully package the kulfi prepared and sold on-site or make sure it is kept in a freezer accessible only by staff to protect it from contamination. . Review food storage practices with staff and monitor storage conditions of food regularly. Food is required to be covered in food grade containers/materials between use to protect it from contamination. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease buildup was present on the floor between some of the cooking equipment and on one of the ventilation hood panels. 2. Air drying shelving unit above the 2-compartment sink and wall area had some buildup present. Stainless steel table adjacent to the 2-compartment sink was being used to store air dried prep. utensils. 3. One compartment of the 2-compartment sink had quite a bit of food debris present (spilled over). 4. Cabinets below the slurpy machines had some debris/residues present. Corrective Action(s): 1. Clean the floor between the cooking equipment and ventilation hood panels to remove grease buildup; Correct by July 12, 2021. 2. Clean and sanitize the air drying shelving units and walls near the 2-compartment sink; Correct today. Use the stainless steel table next to the 2-compartment sink unit in the meanwhile to air dry prep. utensils. 3. Staff cleaned and sanitized the compartment of the sink unit during the inspection (corrected). Manual wash, rinse, sanitize, and air dry method was reviewed with staff during the inspection. 4. Clean and sanitize the cabinet interior surfaces below the slurpy machine; Correct by July 12, 2021. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Aluminum foil was observed lining the interior of the sweets cooler. Corrective Action(s): Remove the aluminum foil since it is not made of washable, durable, and impermeable to moisture materials; Correct today. Violation Score: 3

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

Comments

Handsinks and 2-compartment sink were operational. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Freezer units were at or below -18 degrees C. Hot-holding units and hot-held food was at or above 60 degrees C. 200 ppm QUATS sanitizer was available in the front store area. No signs of recent pest activity were present at the time of the inspection. Operator stated he has continued the pest control program. Signature on this report is not required during the COVID-19 pandemic.