INSPECTION REPORT Health Protection TGIL-CB8NV3

PREMISES NAME Showshaa		Tel: (604) 580-4236 Fax:
PREMISES ADDRESS 201 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE January 31, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Raunaq Nathowalia		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bottom liner of white upright cooler (dairy products) located in food prep kitchen was partially damaged and can not be adequately cleaned and sanitized. Corrective Action(s): Repair/replace the liner and ensure that the cooler is maintained in good working order. The surface should be smooth, impervious and easy to clean. TO BE CORRECTED BY - Feb 15, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the food facility. Kitchen, bar, storage area and dine-in services located upstairs. Observations made during inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Coolers including prep coolers were measured at 4C or less. - Freezers at -18C or less. - Chest freezers (x5) located in storage area measured at -18C or less. - No hot holding was conducted at the time of inspection. - Temperature logs were maintained and found up-to-date. Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottles available and the concentration of bleach noted at 200ppm. Bottles were properly labelled. Good. - High temp mechanical dishwasher reached 72C at dish surface during rinse cycle. - Glass dishwasher is used in bar area. The concentration of iodine residual measured at 12.5ppm. - Ice machine in bar area was maintained in good sanitary condition. Scoops were stored outside the machine. - Vents were serviced recently. Ensure that vent area above deep fryers is cleaned more often to prevent build up of grease and risk of potential food contamination. - General sanitation of facility was satisfactory. Pest Management: - Professional pest control company conducts routine checks. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator and staff has valid FoodSafe Level 1 certificate.