INSPECTION REPORT Health Protection JMAA-B4R24N

PREMISES NAME Satya Asha Fusion Bar & Restaurant		Tel: (778) 597-7077 Fax: (778) 565-3794
PREMISES ADDRESS 6 - 12818 72nd Ave Surrey, BC V3W 2M9		INSPECTION DATE September 18, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 21, 2018
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Yogurt in prep cooler stored at approximately 7C at time of inspection. Corrective Action(s): Yogurt was relocated to another cooler at 4C or less. Yogurt is a potentially hazardous food and must be kept at 4C or less. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vegetable pastry was in pizza hot-holder at approximately 41C and was recently prepared. Corrective Action(s): Vegetable pastry was immediately placed back into the cooler. Do not use the hot-holder until a follow-up inspection verifies that it can maintain 60C or hotter (to prevent the growth of bacteria that could cause foodborne illness). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Back kitchen area lacks a sanitizer spray bottle. 2. Coffee machine is not properly sanitized after use and contains grime / debris 3. Low-temperature dishwasher did not dispense any chlorine at beginning of inspection. Corrective Action(s): 1. Sanitizer spray bottle was placed in the back kitchen area at time of inspection. 2. Coffee machine cleaned and sanitized at time of inspection. 3. Staff adjusted dishwasher during inspection, dishwasher dispensed 50 ppm chlorine. Dishes re-washed through dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Pizza hot-holder at 41C. 2. Front prep cooler with yogurt at approximately 6C. 3. Chlorine feed line clogged for low-temperature dishwasher clogged at beginning of inspection. Corrective Action(s): 1. Adjust the hot-holder and prep cooler so that they can reach 60C or hotter / 4C or cooler, respectively. 2. [CORRECTED DURING INSPECTION] Chlorine feed line was unlogged at time of inspection. Ensure that it maintains this way by maintaining daily dishwasher logs. Date to be corrected by: Sep 20, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Front freezer compartments (next to bar) at -13 to -18C - Beverage coolers at 2C - Breyer's chest freezer / bar chest freezer both at -18C or below - Cooler inserts in main kitchen at 4C - Kitchen stand-up stainless steel cooler at 1C - 4-compartment cooler / freezer combination unit inside kitchen at 4C or less (cooler) and -18C or less (freezer) - Walk-in cooler at 2C - Bakery coolers at 4C or less; bakery freezers vary from -10 to -18C - All hot-holders for curries and basmati at 60C or hotter (inside crockpots) - Pizza hot-holder at approximately 41C (see violation code 308 above) - Stew was cooling in walk-in cooler at time of inspection (at approximately 30C) - Potatoes prepared approximately 30 minutes ago cooling on counter at ambient temperature of 30C after being boiled and peeled. Remember that you must cool down the potatoes from 60C to 20C in two hours, and from 20C to 4C within 4 hours **No temperature logs or dishwasher sanitizer logs were taken. As mentioned in the previous report, this is to be done at the beginning of the day so that you can fix any malfunctioning equipment** 2. Hygiene and Sanitizing - As noted, ONLY ONE sanitizer spray bottle is present in the restaurant. You will need one spray bottle for every distinct food prep area (e.g. front of kitchen, back of kitchen, bar area, and bakery area) - Hand wash stations in restrooms (client and employee), bar area, and kitchen stocked with hot/cold running water, liquid soap, and single-use paper towels. WARNING: Take care not to place any equipment in front of the hand wash station, as it prevents employees from freely accessing the hand wash sink - Sanitizer spray bottle at 200 ppm quaternary ammonium compound (quats). Sanitizer dispenser also releases quats at 200 ppm - Low-temperature dishwasher reached 50 ppm AFTER chlorine feed line was unclogged 3. Storage - Food items stored at least 6" off the floor - Food items are generally covered and protected from contamination - Scoops used for dry storage bins. Reminder: Only scoops are to be used. No bowls or cups are allowed since food handlers' hands can touch the bulk food items - Dry storage and cooler areas well organized 4. Pest Activity - No evidence of recent pest activity at time of inspection - Mechanical traps opened did not contain any rodents - Professional pest control company conducts routine monthly audits 5. Administrative - Owner has FoodSafe 1 - Permit posted and up-to-date THE FOLLOWING REQUIRES YOUR ATTENTION BEFORE THE FOLLOW-UP: - Temperature control for hot-holder and prep cooler - Ensure you have sanitizer spray bottles at each prep area

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B4R24N
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: 0.15 hour Specific comments:
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