INSPECTION REPORT Health Protection JMAA-B77TGW

PREMISES NAME Taste of Himalayas		Tel: (778) 564-2010 Fax:
PREMISES ADDRESS 209 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE December 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bikal Tiwari		NEXT INSPECTION DATE December 13, 2018
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of rice (approximately 10L total) were at an internal temperature of 7-9C at time of inspection. The rice was cooked last night. Corrective Action(s): The rice was discarded. You must cool rice from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. Failure to do so will result in the growth of spore-forming bacteria (that aren't killed during cooking) that can make toxins when the food is above 4C. Always cool rice in shallow containers to speed up cooling. Do not cover the rice with a lid or put it in the fridge right away, as this will trap steam and make it more difficult to cool. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoop and handle stored directly inside the ice. 2. Parsley was stored close to the mop bucket. Corrective Action(s): 1. Scoop was removed from the ice. Store the scoop outside the ice cooler - this is more sanitary and prevents food handlers from reaching into the ice to obtain the handle. 2. Parsley was moved away from the mop bucket and placed near the front of the kitchen. Never store food products near mop buckets or chemicals, as this may contaminate the parsley. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally well maintained and in good sanitary condition. The following observations were made: 1. Temperatures - All temperatures meet health requirements - All stand-up coolers at 4C or less - Prep cooler at 4C (top & bottom). Ensure that you keep the lid closed at all times when not in use - Freezers / top compartment of domestic fridge at -18C or less - Beverage cooler up front at 5C (no potentially hazardous foods) - Produce cooler at back at 5C (no potentially hazardous foods) - Beer cooler at 4C - Undercounter cooler at bar at 3C - NOTE: Temperature logs were not found for November or December. Please ensure that you REGULARLY take temperature logs each day, as well as test the chlorine concentration of the low-temperature dishwasher 2. Hygiene and Sanitizing - Hand wash station at front and back of house, and in restrooms, adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizing pail available at 200 ppm at back-of-house; bleach spray bottle available at 200 ppm in bar area - Low-temperature dishwasher releases 100 ppm chlorine residual at final rinse cycle - Utensils generally maintained in good sanitary condition. Reminder: Please store utensils on ice - Knives and magnetic knife holder well maintained - Staff restroom and employee restroom in good sanitary condition. No food products stored inside restrooms 3. Storage - All food products generally stored at least 6" off the floor - All ingredients and products in cooler units covered with lids - Dry storage area is generally organized - Raw fish products are kept underneath cooked and ready-to-eat products - good 4. Pest Control - No evidence of recent, visible pest activity at time of inspection - NOTE: Delivery was recently conducted - operator was asked by EHO to close the door immediately 5. Administrative - Operator has FoodSafe 1 - Permit posted and up-to-date No further concerns at this time. A follow-up inspection will be conducted to assess whether you are properly cooling your rice.