INSPECTION REPORT Health Protection JMAA-BEVVCA

PREMISES NAME Taste of Himalayas		Tel: (778) 564-2010 Fax:
PREMISES ADDRESS 209 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE August 9, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bikal Tiwari		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 x ~1 kg containers of separated, pre-peeled garlic was in the produce cooler at approximately 11C. Garlic containers include instructions to 'keep refrigerated'. Corrective Action(s): Garlic containers were discarded at time of inspection. Any potentially hazardous foods, including processed vegetables, should be stored at or below 4C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Baseboard area underneath sinks and dishwasher area are peeling off. Corrective Action(s): Replace the baseboard area and ensure that the walls are durable, easily cleanable, and impervious to moisture. Date to be corrected by: October 9, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Stand-up stainless steel cooler at 3C - Raw meat cooler at 2C - Domestic produce cooler at 7C (only used for whole fruits and vegetables) - Beer cooler at 2C - Beverage cooler at 4C - Domestic cooler unit at -15C - Chest freezer unit at -23C - Chicken was recently cooked and was cooling on the counter at approximately 50C - Temperature logs and dishwasher logs maintained 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels at the front-of-house, back kitchen, and in restroom - Low-temperature dishwasher releases 50 ppm chlorine residual at final rinse cycle - Bleach spray bottle at front-of-house contains 200 ppm chlorine residual - Ventilation canopy in sanitary condition and well-maintained - Utensils, knives are stored in good sanitary condition - Restrooms are maintained in good condition 3. Storage - Food products are generally well organized in the cooler and freezer units - Dry storage goods are inside bins with tight-fitted lids - All raw items are stored in a separate cooler from the cooked and ready-to-eat items - good 4. Pests - No recent, visible signs of pest activity noted at time of inspection - Back door shut when not in use 5. Administrative - Permit posted and up-to-date - Operator has valid FoodSafe 1