INSPECTION REPORT Health Protection TGIL-CEHS7W

PREMISES NAME Showshaa		Tel: (604) 580-4236 Fax:
PREMISES ADDRESS 201 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE May 17, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Raunaq Nathowalia		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food stored in 3 coolers were recorded above 4C. Refer to violation 308 for more details. Corrective Action(s): Ensure that all cold potentially hazardous food is stored at least 4C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In the bar area, wiping clothes were used as liner on shelf to store washed glassware (wet). Staff stated that the clothes are changed after every 1-2 weeks. At the time of inspection, the clothes were stained. Please note that the wiping clothes used are intended for single use and can hold moisture over time resulting in pathogen growth potentially contaminating the glassware/food contact surface. Corrective Action(s): Staff removed the wiping clothes and used a smooth, clean and impervious shelf to store all the glassware. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the following areas: - Under shelving in dry storage area - In the back area, behind pest proof storage containers - In the bar area along the wall and corner Corrective Action(s): Remove the mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE during cleaning. Discuss the issue with your pest control company to implement necessary control measures. TO BE CORRECTED BY - June 14, 2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Vents have visible build up of oil/grease that could drip down resulting in potential food contamination. Operator stated that the vents are scheduled to be serviced tonight. 2. Food debris observed along the walls in the walk-in cooler. 3. Thick ice build up observed in the chest freezers. Corrective Action(s): - Remove the food debris/ice build up and regularly clean the equipment to ensure that it is maintained in good sanitary condition. TO BE CORRECTED BY - June 14, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): The following coolers were recorded above 4C: 1. Prep cooler in the back area recorded at ambient temperature of 11C. Operator removed all the food stored in the cooler and voluntarily discarded the sliced onion/vegetables and sauce. 2. Display cooler used for storing breads and marinated cubed cheese recorded at a temperature of 8C. - The temperature of cubed cheese noted at 8C and was prepared within last 2 hours. Operator moved the cheese container to another working cooler. - Sandwiches were prepared within last 2 hours and were moved to another working cooler during inspection. 3. Prep cooler used in food prep area for making chaat was recorded at 5.9C. The internal temperature of sauce stored in the cooler recorded at 5.6C. Temperature logs were verified and the ambient temperature of cooler was 4.2C in the morning. All the potentially hazardous food such as boiled potatoes, chick pea stored in the bottom storage area was moved to a working cooler. Ice trays will be used underneath the containers stored in top shelf to ensure that the internal temperature of food is maintained at 4C or less. Corrective Action(s): Ensure that the coolers are maintained in good working order and able to maintain ambient temperature of at least 4C or less. DO NOT STORE any potentially hazardous food in the cooler until it is repaired. Violation Score: 3

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

Comments

Routine inspection conducted. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Temperature of coolers maintained at 4C or less. See violation above for exception - Temperature of freezers at -18C or less - Curry hot held at 68C - Temperature logs were maintained Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - General sanitation of the facility was satisfactory. - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available in each food prep area and the concentration of bleach noted at 200ppm. - High temp mechanical dishwasher used for dishwashing. Temperature reached 72C at dish surface during routine inspection. - Low temp glass dishwasher used in bar area. The concentration of iodine recorded between 12.5ppm - 25pm. Pest Management: - Professional pest control company conducts routine checks. Reports verified during inspection. - Mechanical traps were present throughout the facility. See violation above Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate. Please contact your district EHO prior to making any service change and/or renovation.