INSPECTION REPORT Health Protection YTAN-CLQV2Q

PREMISES NAME Showshaa		Tel: (778) 294-9885 Fax:
PREMISES ADDRESS 101 - 3020 152nd St Surrey, BC V4P 3N7		INSPECTION DATE December 2, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 09, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Glasswasher at the bar was not properly sanitizing glassware. 0 ppm iodine detected. Sanitizer supply (iodine) for the glasswasher was empty. 2) Bar and server station were missing food-contact surface sanitizer. Corrective Action(s): 1) Staff switched to new supply of iodine sanitizer at time of inspection. Glasswasher now sanitizing at 12.5ppm - 25ppm iodine. 2) Staff supplied both areas with sanitizer spray bottles at time of inspection. 200 ppm Quats detected. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Hot water for hand sink near the back kitchen door was turned off. - Hand sink at bar was missing liquid soap. Corrective Action(s): Hand washing stations must be properly supplied with hot and cold running water, liquid soap, and paper towels at all times. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Dry ingredient food storage bins and lids were heavily soiled with flour 2) Ice machine (outer portion) was dirty 3) Food debris noted in hard-to-reach areas such as floors underneath/behind equipment, along the back kitchen wall, on walls and baseboards 4) Faucets at hand washing stations in the kitchen had accumulation of dried food debris Corrective Action(s): 1) Clean and sanitize dry ingredient bins and lids, and do so on a more frequent basis. 2) Clean and sanitize the ice machine and surrounding area/walls 3) Ensure deep cleaning in all hard-to-reach areas is done at least once a week. Pull out equipment to clean areas under and behind. 4) Clean and sanitize hand sink faucets and taps, and do so frequently throughout each day. Correct by: Immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand sink at kitchen entrance was clogged/very slow to drain. Corrective Action(s): Contact a professional plumber for servicing. Correct by: Immediately. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Follow-Up inspection # YTAN-CF2TCC of Jun-03-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Interior (condenser panel) of ice machine was mouldy. Correction: Manager and staff instructed to discard all ice, then dissassemble and thoroughly clean and sanitize (by manually scrubbing) all parts of the ice machine. Correct by: Immediately.

Comments

- All other hand sinks were working properly and supplied with hot and cold running water, liquid soap, and paper towels (see violation codes 401 and 308 above). - Quats sanitizer solution available in spray bottle at 200 ppm in main kitchen. Ensure sanitizer solution is also available at the bar and at the server station (see violation code 302 above). - Main dishwasher in kitchen was sanitizing at 100 ppm (chlorine residual). Good. Test strips available for daily monitoring. - Glasswasher's sanitizer supply was switched at time of inspection, to sanitize glassware at 12.5 - 25 ppm iodine (see violation code 302 above). - Walk-in cooler, prep coolers, drawer coolers, and bar cooler measured at 4C or colder. Food storage in coolers was organized. - Freezers measured at -18C or colder - Rice, noodles, and cooked chicken were being cooled at time of inspection. Reviewed procedures cooling at time of inspection - OK. - Fish was being transferred from original boxes to containers for thawing in the walk-in cooler at time of inspection. Good - no thawing out at room temperature. - Prawns were thawing in cold water at below 4C. Good - ensure to change the cold water every 30 minutes or sooner. - Cooked rice was being reheated for hot-holding. Reminder: Ensure to reheat/heat food to at least 74C, and preheat hot-holding units prior to hot-holding food at 60C or hotter. - General sanitation requires improvement, especially for all high-touch points (such as sink faucets, cooler door handles, etc.) and hard-to-reach areas (see violation code 306 above). - Pest control in place. No signs of pest activity noted at time of inspection.