INSPECTION REPORT Health Protection JCHY-CPKS4N

PREMISES NAME Osmow's		Tel: (778) 716-7703 Fax:
PREMISES ADDRESS 170 - 12477 88th Ave Surrey, BC V3W 1P8		INSPECTION DATE March 3, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arshdeep Singh		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy measured at 49.1C internal temperature. Operator informed that it was made 2 hours ago. Corrective Action(s): Re-heat aformentioned item to an internal temperature of 74C or higher. All hot potentially hazardous foods must be heated to 74C prior to transfering it to hot holding unit able to hot hold at 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No QUATs sanitizer bucket available at the front or back kitchen areas. Corrective Action(s): Prepare QUATs sanitizer buckets to measure at 200ppm for the front and kitchen to ensure proper sanitation. QUATs sanitizer solution must be changed every 2 hours or when visably soiled which ever is lesser. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen handwashing sink observed to be obstructed with insert food containers. Corrective Action(s): Remove aformentioend items from handwashing sink. All handwashing sinks must be well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sinks must be free from obstructions at all times to ensure proper hand hygiene. 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

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Prep cooler, stand-up cooler, and walk-in cooler measured at 4C or lower. Walk-in freezer measured at -18C. Rice and meat hot-holding units measured at 60C or higher. Meat undergo secondary cook step prior to hot holding. 3-compartment sink available for manual warewashing. QUATs dispenser measured at 200ppm. Exhaust hood vents satisfactory. All foods observed to be at least 6 inches off the floor.