INSPECTION REPORT Health Protection CPAK-BHEQMK

PREMISES NAME Showshaa		Tel: Fax:
PREMISES ADDRESS 201 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE October 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raunaq Nathowalia		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two bleach spray bottles had >>200ppm chlorine solution. When asked staff did not know what to use for the food prep surfaces. Both bottles filled with 200ppm chlorine solution at this time. Staff was asked to have all prep surfaces sanitized at this time. Corrective Action(s): Ensure to have 100-200ppm chlorine solution available for use for each operation. All food prep surfaces must be sanitized prior to initiating food prep in the morning, every 2 hours and after each possible contamination during operation as explained at this time. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw fish placed by the cooked rice. Corrective Action(s): Ensure to have all raw seafood/meat placed below and away from ready to eat (i.e. cooked foods, veggies) foods at all times. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezer operating at required temperature of -18'C. -Temperature monitoring system in place. Records updated daily. -Food storage area maintained in sanitary condition. -Dough mixer satisfactory. -High temperature dishwasher achieved 74.3'C at the plate level after final rinse. -Glasswasher achieved minimum level of chlorine (50ppm) after final rinse. -Drink dispensing guns/holders maintained in sanitary condition. -No evidence of pest activity observed at this time. -Professional pest control company contracted for regular visits. -Washroom handsinks satisfactory. General maintenance and sanitation of the facility satisfactory at this time. However, sanitation level could be improved by cleaning hard to reach areas on a more regular basis in kitchen. NOTE: Food Safety Plan requires revision as discussed at this time. Chef to resubmit a revised version to the health inspector. Permit to operate hand delivered at this time. Ensure to have this permit posted on a conspicuous area. Please contact the health inspector for any questions or concerns.