INSPECTION REPORT Health Protection JCHW-BTWQ6F

PREMISES NAME Tomato's The Indian Flavor		Tel: (604) 502-0206 Fax:
PREMISES ADDRESS 101 - 7238 137th St Surrey, BC V3W 1V3		INSPECTION DATE September 29, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Satvinder Singh		NEXT INSPECTION DATE October 06, 2020
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 No
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): Manual grater was found to have dried food residue on the inside. Corrective Action(s): Ensure all equipment is properly washed and sanitized after each use. Equipment many require soaking prior to washing. Grater was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was stored above ready-to-eat foods. 2) Scoop was stored inside a sauce container. Corrective Action(s): 1) Reorganize cooler and ensure raw meats are stored below ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated to the bottom shelf at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front handwash station drain pipe is leaking water. Corrective Action(s): Service drain pipe and ensure all equipment is maintained in good working order. Correction date: October 6, 2020. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -14C. -Kitchen prep coolers were at 4C. -Upright cooler was at 4C. -Bar cooler was at 4C. -Chest freezer was at -18C. -Hot holding was greater than 60C. -Potentially hazardous foods cooled in shallow containers or in the walk-in freezer. Food items were at 4C to 5C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was at 200ppm. -Sanitizer spray bottles were labelled and at 200ppm. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until May 13, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -COVID-19 safety plan posted. -Facility has opened dining area. Physical distancing of 2m provided between tables. No more than 6 patrons per table. -Seating capacity seat at 20 patrons (posted). -Background must not be louder than normal conversation. -Contact information is currently not being collected. The Provincial Health Officer's Order requires the following: If, in the ordinary course of business, you collect information from patrons for the purpose of making reservations or seating patrons, a. you must collect the first and last name and telephone number, or email address, of at least one member of every party of patrons, and you may collect this information from other members of a party or from other patrons who wish to provide it; and b. you must retain this information for thirty days, in case there is a need for contact tracing on the part of the medical health officer, in which case you must provide the information to the medical health officer