INSPECTION REPORT Health Protection YTAN-CXCR79

PREMISES NAME Banana Leaf Southeast Asian Cuisine		Tel: (604) 560-1777 Fax: (778) 379-1402
PREMISES ADDRESS 450 - 3099 152nd St Surrey, BC V4P 3K1		INSPECTION DATE November 7, 2023	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Calvin Chong		NEXT INSPECTION DATE November 08, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher in the kitchen was not sanitizing dishware properly. 0 ppm chlorine residual detected after the rinse cycle. Corrective Action(s): Staff contacted dishwasher technician for servicing at time of inspection. All dishware, utensils, and equipment to be washed in the dishwasher and then manually sanitized with 100 ppm to 200 ppm bleach solution until the dishwasher is repaired. Manager set up the two-compartment sink for manual sanitizing of dishware at time of inspection. 100 ppm chlorine residual detected. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated hand washing sinks in the kitchen area were missing liquid soap and paper towels. Corrective Action(s): Ensure all designated hand washing sinks are equipped with liquid soap and paper towels in the immediate area. Corrected at time of inspection. Obtain wall-mounted dispensers if needed. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Many food items in walk-in cooler and prep coolers were uncovered. 2) Opened bags of dry ingredients were stored directly on the floor of the dry storage room, with bowls/scoops placed directly in the dry ingreients. Corrective Action(s): 1) Ensure all food items are stored properly covered and protected from contamination. Staff covered food items with saran wrap at time of inspection. 2) Obtain pest-proof containers with secure lids for all dry ingredients. Store all items off the floor, and store scoops with handles not contacting the dry ingredients. Correct by: 2 days. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Significant fruit fly activity noted in the kitchen and dishwashing area. Corrective Action(s): Contact a professional pest control company for regular servicing. Deep-clean the facility. Ensure that all surfaces are thoroughly cleaned and sanitized each night to prevent food source for fruit flies. Keep all areas clean and dry. Correct by: 3 days. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was open and screen door was not in use at the start of the inspection. Corrective Action(s): Ensure the screen door is always closed when the back door is open. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and sanitizing required in some hard-to-reach areas, behind the mixer, in the dry storage room, and under/around the dishwashing area. Corrective Action(s): Ensure deep cleaning in all areas is done at least once a week. Correct by: 3 days. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature chemical dishwasher in the kitchen was not properly sanitizing dishes. 0 ppm chlorine residual detected at the dish surface after rinse cycle. Corrective Action(s): Service the dishwasher such that it is capable of sanitizing dishes at 50 ppm to 100 ppm. Staff contacted the dishwasher technician at time of inspection. Ensure to check your dishwasher with your chlorine test strips on a daily basis. Correct by: Immediately. Violation Score: 9

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

Comments

- Routine inspection conducted. - Hand washing sink at the bar was properly supplied with hot and cold running water, liquid soap, paper towels. **Ensure all hand washing sinks in the back kitchen are also properly supplied. See violation code 401 above. - Bar glasswasher was sanitizing dishes at 100 ppm chlorine residual. Chlorine test strips available for monitoring. **Ensure the back dishwasher is also being monitored with test strips daily. See violation codes 302 and 308 above. - Bleach sanitizing solution available in sanitizer pails at 100 - 200 ppm (chlorine residual). - Coolers measured 4C or less. - Freezer temperatures were satisfactory. - Hot-held food items measured 60C or hotter. - Food stored in walk-in cooler in organized manner. Good separation of raw and ready-to-eat food items. **Ensure all food is stored properly covered. Also ensure food is stored in dry storage area in an organized manner. See violation code 209 above. - General sanitation satisfactory, however some additional cleaning and sanitizing required in specific areas. *See violation code 306 above. - Regular pest control servicing is in place. **Contact pest control company for additional servicing for fruit flies. See violation code 304 above. - Manager onsite had FoodSafe certification. **A follow-up inspection will be conducted tomorrow.