INSPECTION REPORT Health Protection LKIM-CWBQDR

PREMISES NAME Simba's Grill		Tel: (604) 974-0649 Fax:
PREMISES ADDRESS 201 - 3300 Boundary Rd Burnaby, BC V5M 0A8		INSPECTION DATE October 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kurshid Khan		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Food items processed at home of owner. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Samosas are to be made on site in Permitted commercial kitchen. Going forward only prepare food for sale at restaurant in the Permitted space. . Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked rice and casava cooled from previous night in large containers. Final temperatures of 4 degrees Celsius were not achieved. . Corrective Action(s): Discussed with staff Ensure staff are informed of proper cooling procedures. Use shallow pans, use ice baths, use ice wands, use walk-in cooler or walk-in freezer unit for cooling. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice from previous night found to be at internal temperatures of greater than 4 degrees Celsius. 11 degrees internal temperature found. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Ensure proper cooling is discussed with staff. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection