INSPECTION REPORT Health Protection ALUI-BJ6SKE

PREMISES NAME The Whole Bowl Health Bar		Tel: (778) 788-3539 Fax:
PREMISES ADDRESS 102 - 15345 56th Ave Surrey, BC V3S 0X9		INSPECTION DATE November 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurjinder Virk		NEXT INSPECTION DATE November 28, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No hot water in the washroom handsink (note: this handsink has a different hot water tank than the other sinks in the kitchen). Corrective Action(s): 1) Repair sink such that there is hot/cold running water available 2) Staff must re-wash their hands in the kitchen handsinks after using washroom until the bathroom handsink has been fixed Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handwash sink in back area was blocked by the trolley and the fly light trap. 2) No liquid soap available at back handwash sink. Corrective Action(s): 1) Staff moved these items away from sink. As discussed, keep this sink clear at all times. 2) Get liquid soap for handsink immediately. The pump soap dispenser is acceptable until the other wall dispenser is installed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fly trap light was being washed in handwash sink in back (there were dead flies in the handsink) Corrective Action(s): Remove flies from the sink and clean sink thoroughly with your QUATS sanitizer. Correct by: immediately Violation Score: 9

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

Comments

Routine inspection conducted Handsinks in kitchen have paper towels, hot/cold running water (see above violation regarding liquid soap) All temperatures satisfactory: Upright 2 door cooler: 2.1 deg C Prep cooler: 3.8 deg C Undercounter freezer: -12 deg C Single door prep cooler: 2.9 deg C Quat sanitizer in spray bottle at 200 ppm QUATS High temperature achieved: 72.5 deg C on rinse cycle Foods are stored off floor in dry storage area Foods in coolers are covered Staff on site has valid FoodSafe No Raw meats are stored or cooked on site. All meats are pre-cooked. Note: Floor was painted black with a smooth paint as the previous flooring (when premises opened) was non-slip and held onto dirt. However, the black paint currently makes it hard to see when the floor is dirty. As discussed, the floor in your kitchen needs to be smooth, easy to clean, and light colored (so that you can see dirt when it accumulates). Operator will be re-painting the floor.