INSPECTION REPORT Health Protection SDHI-CTMV33

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 July 11, 2023	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Single sanitizer bottle in kitchen measured at chlorine concentration of >>> 200 ppm with test strip. Staff changed the solution to QUATs sanitizer during inspection which measured at 200 ppm QUATs concentration with test strip. 2. Sanitizer bottle at front service area measured at 0 ppm chlorine and 0 ppm QUATs concentrations with test strips. Staff changed the solution to 200 ppm QUATs sanitizer during inspection. Corrective Action(s): Prepare fresh QUATs sanitizer at a concentration of 200 ppm QUATs concentration OR bleach sanitizer at a concentration of 100-200 ppm chlorine (as per approved sanitation plan). To prepare bleach sanitizer, mix 1/2 to 1 teaspoon of bleach with 1L of water. Chlorine sanitizer at a concentration greater than 200 ppm can cause chemical contamination of food and food contact surfaces. Verify sanitizer strength with test strips throughout the day (or as per approved sanitation plan). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Few boxes of produce observed stored directly on the floor of the walk-in cooler in the kitchen. 2. Large container of peeled raw onions observed stored uncovered in the walk-in cooler in the kitchen. 3. Two bags of onions obserevd stored directly on the floor in the dry storage area. Corrective Action(s): Store all food covered and at least 6 inches off the floor at all times to prevent potential contamination of food. To be corrected by: immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Few fruits flies observed in kitchen dishwashing area and in dry storage area. One UV fly trap observed at front service area. Corrective Action(s): Monitor fruit fly population. Install fly traps in non-food preparation areas to remove current fruit fly population. Contact pest control company to assess and apply treatment as necessary. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler #1 (kitchen) at 3'C - Walk-in cooler #2 in storage area at 2'C - Walk-in freezer at -20'C - Sandwich preparation coolers (X3) at or below 4'C - Stand up cooler at 3'C - Dessert display cooler at 3'C - Hot-holding units measured at or above 60'C - General sanitation is satisfactory - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - Low-temperature chemical dishwasher measured at 50 ppm chlorine concentration with test strip - Chlorine test strips are available on site - Equipment observed stored in a sanitary manner - Pest control company is contracted to complete inspections every 15 days - FOODSAFE Level 1 trained operator is available on site *Reminder: - Room temperature holding of any potentially hazardous foods is NOT approved unless time-tracking is in place. Submit plans to the health inspector to review if you would like to store any foods at room temperature. Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.