INSPECTION REPORT Health Protection JMAA-B5USCQ

PREMISES NAME Taste of Himalayas		Tel: (778) 564-2010 Fax:
PREMISES ADDRESS 209 - 7115 138th St Surrey, BC V3W 7T9		INSPECTION DATE October 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bikal Tiwari		NEXT INSPECTION DATE 3 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

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice wand was lying sideways and uncovered in the chest freezer. Corrective Action(s): As previously stated in initial inspection, ice wands are a food contact surface and must be protected from contamination. Ice wand was wiped with a 200 ppm bleach solution at time of inspection. Ensure that you keep the ice wand in good sanitary condition. Ensure in the future that all ice wands are covered and protected from contamination. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach spray bottles were not labelled at time of inspection. This was requested in the initial inspection. Corrective Action(s): Bleach spray bottles labelled at time of inspection. It is important to label all chemical products to ensure that they are not accidentially misused. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally in very good sanitary condition and is well maintained and operated. The following observations were made: 1. Temperatures - Beverage cooler at the front at approximately 5-6C - Beer countertop cooler at 2C - Undercounter beverage cooler at 4C - Prep sandwich cooler at 4C (upper and lower compartments) - Whole produce cooler at 6-7C - Stand-up coolers in kitchen maintained at 4C or less - Stand-up freezers and chest freezer at -18C or below - Temperature logs maintained and up-to-date - Cooler units equipped with accurate thermometers 2. Hygiene and Sanitizing - Hand wash station in bar area and kitchen, employee and customer restrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizer present in front and back at 200 ppm chlorine residual - Low-temperature dishwasher sanitizes at final rinse cycle of 50 ppm (NOTE: it took approximately 2-3 attempts for chlorine to be dispensed. Begin taking sanitizer logs in addition to your temperature logs at the beginning of each day - Utensils, knives, magnetic knife holder all maintained in good sanitary condition - Ventilation canopy is clean and free of accumulating grease 3. Storage - Storage of products is excellent: Raw items are kept separate and underneath cooked and ready-to-eat items All items inside coolers are adequately covered with food-grade containers / Ziploc Bags - All food items are elevated off the floor - Chemicals stored separately from food preparation area - Take-out containers securely stored inside cabinets at front area - Ice is stored in sanitary condition inside a cooler. Facility has no ice machine - ice is obtained from the adjacent Dairy Queen. Ensure that the cooler is routinely sanitized 4. Pest Control - No visible signs of recent pest activity at time of inspection - Screen door present, back door is securely shut when not in use. No visible pest entranceways into facility observed 5. Administrative - Permit posted and up-to-date - Owner has FoodSafe 1 (Expiry: 2023) 6. Recommendations - Line cabinets and shelving with shelf liner to facilitate cleaning - Areas underneath the cook line and shelving are starting to accumulate some grime / food debris. Mop the grime and debris at the end of the day - Cloths should always be in the sanitizing pail - do not leave dirty cloths lying around as you will be cross contaminating other surfaces No other concerns at this time. Please continue to maintain your facility in good sanitary condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B5USCQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Paneer and dairy products meet BC Trans Fat Requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment