INSPECTION REPORT Health Protection MBEK-CTNUBC

PREMISES NAME Manohar Vegetarian Bakery - Fleetwood		Tel: (604) 591-0699 Fax:
PREMISES ADDRESS 101 - 15905 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE July 12, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ashwani Joshi		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked potatoes observed at ambient temperature. Temperature of potatoes approx 25 degrees C. Potatoes cooked approx two hours ago. It was stated potatoes were left out at ambient temperature to cool enough for further handling/processing. Corrective Action(s): Ensure potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within two hours or less, and 20 degrees C to 4 degrees C within the next four hours or less to limit the growth of pathogens / toxins that may potentially be present. Potatoes placed into cooler at 4 degrees C or less to facilitate rapid cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer was set up by manager in the third warewashing compartment during inspection; however, chlorine was not detected in the bleach water solution (small quanitity of bleach added). Corrective Action(s): Bleach water sanitizer was re-made (volume of water and bleach measured, and noted on warewashing printout near three compartment sink). Solution was tested at 100 ppm chlorine. Ensure sanitizer is prepared at the correct concentration for safe and effective sanitizing of food equipment and utensils (e.g. 100 to 200 ppm chlorine). Recommend obtaining chlorine test strips to verify concentration. Violation Score: 5

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

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

Comments

Routine health inspection. - Coolers at 4 degrees C or less. - Freezers at -18 degrees C or less. - Hot holding internal food temperatures at 60 degrees C or more (note: hot-held items recently cooked). Time tracking system in use. - Thermometers available for coolers. - Food is covered. Dry storage satisfactory. - Hand washing sinks are accessible and supplied with hot and cold running water, liquid soap, and paper towels. - Bleach water sanitizer available in labeled spray bottle at 200 ppm chlorine. - Three compartment sink is supplied with hot and cold running water and three sink plugs. - Food contact equipment and utensils stored in clean condition. - No signs of pest activity observed at time of inspection. - FOODSAFE requirements met at time of inspection. Certificate valid to March 3, 2026.