INSPECTION REPORT Health Protection BCUD-BLZQNV

PREMISES NAME Bhaia Sweet Shop & Restaurant		Tel: (604) 572-0403 Fax:
PREMISES ADDRESS 14 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE February 21, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Davinder Singh Mudhar		NEXT INSPECTION DATE February 24, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chutneys and tarter sauces being stored in standing pop cooler (front of shop) at 8C Corrective Action(s): Chutney discarded at time of inspection. Pre-made tarter sauce moved to walk in cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not sanitizing (heat) at time of inspection. Machine in use Corrective Action(s): Machine switched over to chlorine sanitizing via rinse aid hose at time of inspection. ALL DISHES MUST BE REWASHED. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Single use disposable tomato tins being used to store food product 2. Numerous uncovered foods found throughout facility - in prep cooler, on top shelf of prep cooler, and in standing cooler. 3. Garbage bags being used to store food products in walk in cooler Corrective Action(s): Never use disposable cans to store food products. They pose a risk of cuts to employees, materials oxidize once opened, and rust quickly forms along cut surface. Cover all foods when not in use. This includes your prep cooler that is being used without lids. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Low level of rodent droppings found throughout premise Corrective Action(s): All access points from rodents must be identified and closed (including doors open during delivery) Droppings must be removed by mixing 1 part bleach with 9 parts water, spraying, then wiping up while wet. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Dishwasher not reaching sanitizing temperature during rinse cycle. Maximum temperature reached was 42C internally after numerous cycles, with a minimum requirement of 71C. No testing or checking done by staff on site. 2) Standing cooler operating at 8C. Green chutney also at 8C Corrective Action(s): 1) Your critical equipment must be monitored at least daily. This is your second routine inspection with serious equipment malfunctions. 2) Hazardous foods removed from cooler. Have this system repaired. This is another example of poor monitoring resulting in a hazardous situation that is 100% preventable. Technician must be called to repair machine. Violation Score: 9

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

Comments

This is your second high hazard inspection report in a row. This is indicative of poor monitoring and management of your premise and equipment. As discussed, your morning staff MUST do a walk through of the facility and check all of your critical equipment. This means warming up the dishwasher (and ensuring a minimum temperature is being reached for the rinse cycle), and checking ALL of your refrigeration systems. Other than above noted violations, the following observations were made: Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 5C Walk in freezer -15C Standing refrigeration unit ranged from 2C to 0C, then -7C to -11C for freezer portion Prep cooler 3C below, and various temperatures above due to no lid use. Lids put back on at time of inspection At start of inspection staff prepared a 100ppm chlorine sanitizer rag bucket With the direction of dishwasher technician (by phone), machine was switched over temporarily to a low temp, chemical sanitizing machine. Sweets coolers measured at 3C and 5C