INSPECTION REPORT Health Protection YTAN-CETU3T

PREMISES NAME Showshaa		Tel: (778) 294-9885 Fax:
PREMISES ADDRESS 101 - 3020 152nd St Surrey, BC V4P 3N7		INSPECTION DATE May 27, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 03, 2022
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature chemical dishwasher was not dispensing sanitizer. 0 ppm chlorine residual detected at the dish surface after rinse cycle. Sanitizer supply bucket was almost empty. Corrective Action(s): Staff replaced sanitizer bucket with new supply at time of inspection. 100 ppm chlorine residual detected at the dish surface after sanitizing rinse cycle. Ensure to monitor your dishwasher daily with test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Opened bags of floor were stored directly on the floor in the dry storage room. - Bins/containers of dry ingredients were not properly covered in the dry storage room. Corrective Action(s): Ensure any opened bags of dry ingredients are stored in pest-proof containers with secure lids, and store all food and food-related items off the floor. Correct by: Immediately 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 propped open at time of inspection. Corrective Action(s): Do not keep the back door (or front door) open, as this could allow potential pest entry. If doors are kept open, proper screens must be in place. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease accumulation noted in several areas: - Prep coolers' interiors, doors, door seals, and handles - Walk-in cooler door handle - Ventilation canopy filters - In/around dishwasher - Areas underneath and behind cooking equipment (floors, countertops, shelves) - Walls / backsplashes - Dry storage room floor - High-touch surfaces in bar area Corrective Action(s): Ensure deep cleaning and sanitizing is completed at least once a week. Ensure high-touch surfaces (including handles, countertops, faucets/taps, doors, etc.) are sanitized frequently throughout each day. Correct by: 1 week Violation Score: 9

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

Comments

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels - Bar glasswasher sanitizing at 12.5 ppm iodine after several runs. Ensure to monitor daily with test strips. - All coolers were maintaining temperatures at 4C or colder. - Food stored in walk-in cooler was organized and covered/protected from contamination. Good separation of raw and ready-to-eat food items noted. - Freezers were maintaining temperatures at -18C or colder. - Beverage dispensers at bar maintained in sanitary conditions, however general high-touch surfaces in this area require cleaning and sanitizing (see violation code 306 above). - Discussed cooling procedures - OK. Staff cool large pots of gravies/curries in designated food preparation sinks in ice bath. Ensure hot food is rapidly cooled from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours. Along with using an ice bath, you may also use an ice stirring wand to rapidly cool hot food. NOTE: Facility is using Purell's professional multi-surface sanitizer & disinfectant (DIN 02469529) for sanitizing food-contact surfaces. Label on bottle states it is safe for food-contact surfaces with no rinse required, active ingredient: ethyl alcohol 29.4%. *Please discontinue use of this product until more information can be provided/confirmed by the health inspector. In the meantime, mix 1/2 teaspoon of non-scented household bleach with 1 litre of water for a 100 ppm concentration of chlorine residual for sanitizing food-contact surfaces.