INSPECTION REPORT Health Protection TGIL-CCJUES

PREMISES NAME Satya Asha Fusion Bar & Restaurant		Tel: (778) 597-7077 Fax: (778) 565-3794
PREMISES ADDRESS 6 - 12818 72nd Ave Surrey, BC V3W 2M9		INSPECTION DATE March 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sam Bitton		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings were observed in the back storage room under the shelving and in corners. Corrective Action(s): Remove the mouse droppings and disinfect the affected areas with 1 part bleach to 9 part water solution. Use proper PPE during cleaning. Discuss the issue with your Pest Control company to implement control measures. TO BE CORRECTED BY - March 25, 2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease/Oil build-up observed on the kitchen hood. 2. Sugar syrup spill observed on the kitchen wall near cooking line. 3. Ice machine had build up of grime on the inner walls. Corrective Action(s): Clean the abovementioned and remove any dirt/grease build up. TO BE CORRECTED BY - March 25, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made: * The facility only sells vegetarian food. Temperature (coolers to be at 4C or less, freezers at -18C or less): - Temperature of coolers maintained at 4C or less. - Temperature of freezers maintained at -18C or less. - Hot holding units at 60C (140F) or above. 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. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - Sanitizer dispenser releases 200 ppm bleach at 1-compartment utility sink. - Low temp mechanical dishwasher used for dishwashing. 50ppm chlorine residual measured at rinse cycle. - 3 compartment dishwashing sink available for manual dishwashing of large pots. Pest Management: - Professional pest control company conducts routine checks. - Glue traps were present in the back storage room. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.