INSPECTION REPORT Health Protection SDHI-CFNSKH

PREMISES NAME Bento Nouveau		Tel: (905) 513-0028 Fax: (905) 513-9855
PREMISES ADDRESS 2332 160th St Surrey, BC V3S 9N6		INSPECTION DATE June 23, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jimmy Jung		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at >> 200 ppm chlorine concentration with test strip. Staff replaced bleach solution with QUATS solution during time of inspection which measured at 200 ppm QUATS concentration. Corrective Action(s): Bleach sanitizer above 200 ppm chlorine can cause chemical contamination on surfaces where food is prepared. Ensure food contact surfaces, equipment and utensils are sanitized with QUATS solution at 200 ppm or bleach solution at 100 ppm (by mixing 1/2 teaspoon bleach with 1L of water). Sanitize surfaces throughout the day (as per approved sanitation plan). Obtain new QUATS test strips and verify QUATs sanitizer strength with test strips. To be corrected: immediately 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 Observations: - All coolers at or below 4'C - Some food items are stored in the deli cooler and freezer (both measured at adequate cooling and freezing temperatures) - Temperature and sanitation logs are maintained - good! - General sanitation of premise is good during time of inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available with drain plugs - QUATs sanitizer solution at 3-compartment sink measured at 200 ppm QUATs concentration with test strip - Equipment stored in a sanitary manner - All food observed at least 6 inches off the floor and covered - First-in-first-out method implemented. Time stamps available on prepared food containers - No signs of pests during time of inspection - FOODSAFE Level 1 trained staff is available on site - Health permit posted *NOTE: QUATs sanitizer strips on site are expired (2021). Obtain new QUATs test strips which are within expiry to adequately check sanitizer strength throughout the day (as per approved sanitation plan). Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.