INSPECTION REPORT Health Protection SDHI-CSHT2Y

PREMISES NAME Bandra Cafe		Tel: (778) 565-7771 Fax:
PREMISES ADDRESS 110 - 7310 120th St Surrey, BC V3W 3M9		INSPECTION DATE June 5, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Raunaq Nathowalia		NEXT INSPECTION DATE June 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Metal containers containing small batches of food observed stored on the stove top in the kitchen. Hollondaise sauce and chickpea curry probed at internal temperature of 38-40'C. Operator stated that foods were made less than 2 hours ago. Staff reheated the foods to 74'C during inspection. No hot-holding units observed on site. Corrective Action(s): Do not store potentially hazardous foods at room temperature. All potentially hazardous foods must be stored at or below 4'C or at or above 60'C at all times to prevent potential bacterial growth and/or toxin production in the danger zone. All potentially hazardous foods stored at room temperature for more than 4 hours must be discarded. To hot-hold potentially hazardous foods correctly, install hot-holding units on site and monitor hot-holding temperature at least two times daily. Ensure all foods are reheated to 74'C internal temperature prior to storing in hot-holding units. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): In use-utensils (curry mixing spoons and ice cream scoop) observed in containers with room temperature water. Staff placed ice in all containers during inspection. Corrective Action(s): Do not store in-use utensils in water as this can lead to bacterial growth and/or toxin production which can contaminate the food and cause foodborne illness. Ensure to store in-use utensils in an ice bath at all times (or as per approved sanitation plan). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. One bleach bucket in kitchen observed with submerged wiping cloths and measured at 0 ppm chlorine concentration with test strip. Wiping cloths are observed with heavy food debris. Staff prepared new sanitizer solution which measured at 200 ppm chlorine concentration with test strip. 2. Low-temperature chemical dishwasher measured at 0 ppm chlorine concentration with test strip. Staff replaced the sanitizer bucket and the dishwasher was run multiple times. After 3-5 attempts, the dishwasher measured at 100 ppm chlorine residual with test strip. Corrective Action(s): 1. Prepare fresh bleach sanitizer (as per approved sanitation plan) at a concentration of 200 ppm chlorine concentration. Remove all food debris from food contact surfaces PRIOR to sanitizing surfaces to prevent storing dirty wiping cloths in the solution and to prevent decrease in sanitizer strength. 2. Ensure dishwasher is able to dispense 50-100 ppm chlorine concentration at all times at the plate surface for adequate sanitizing of food contact surfaces, dishes and utensils. Monitor and verify chlorine sanitizer strength with available test strips at least two times per day (or as per approved sanitation plan). Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Open can of tomatos observed stored on the top shelf in the walk-in cooler. Corrective Action(s): Discard open cans of food. Do not store food in opened cans as this can lead to potential metal leaching and food contamination. Use all opened cans of food immediately or transfer foods into food grade containers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Five to ten fruit flies observed in kitchen and dishwashing area. Staff stated that they place vinegar water down the drains. One UV fly trap is observed in place. Corrective Action(s): Place sticky fly traps in non-food preparation / storage areas to rid current fruit fly population. Monitor fruit fly population and contact pest control company if fruit fly population increases. Ensure to remove garbages more frequently to prevent harbouring/breeding of fruit flies. Keep all food covered at all times to prevent contamination. To be corrected by: June 19, 2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premise observed in unsanitary condition in the following locations: - Behind and around all cooking equipment - All handles of coolers - Insides of all coolers Operator stated that the kitchen area is deep cleaned by third party every week. Corrective Action(s): Degrease, clean and sanitize the aforementioned areas to remove grease and food debris. Maintain the premise in a sanitary manner by having staff clean and sanitize hard to reach areas more frequently. To be correctet by: June 19, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Under-counter preparation cooler door observed broken. Temperature of the cooler is measured at 3'C. Operator stated that the door will be repaired today. Corrective Action(s): Repair the cooler door immediately to ensure the cooler is able to maintain 4'C or lower to hold potentially hazardous foods. To be corrected by: June 19, 2023 Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Multiple containers of food in the walk-in cooler and dry storage area observed with single-use containers as scoops. Corrective Action(s): Do not use single-use containers as scoops for large portions of food as the containers are intended for ONE TIME USE only and cannot be sanitized between uses. In addition, single-use containers do not have handles and can potentially contaminate the food when staff reach in to scoop the food. To be corrected by: immediately Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 equivalent training is expired (EXP: Feb 16, 2022). Corrective Action(s): Operator must apply for FOODSAFE Level 1 training and submit proof of application to the health inspector by email. All operator's of food premises MUST have valid FOODSAFE Level 1 training at all times to ensure the premise is operating in a sanitary manner. To be corrected by: end of the day today Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers (for potentially hazardous food storage) at or below 4'C - All freezers at or below -19'C - Ice machine observed in good sanitary condition with scoop placed outside the machine - All food observed stored at least 6 inches off the floor. Most foods are covered (with exception of some items in the coolers) - Professional pest control company is contracted to conduct biweekly checks. Reports available on site. - Mechanical rodent traps are available on site **Reminders: - Operator to submit proof of application for FOODSAFE Level 1 training AND staff copy of FOODSAFE Level 1 training to the health inspector by the end of the day TODAY - All staff must store personal belongings (e.g. cell phones) in a designated area, away from the kitchen/food preparation area Notes: - Follow-up inspection to be conducted on June 19, 2023 Please contact the health inspector for any questions or concerns.