INSPECTION REPORT Health Protection ZDER-AFU24J

PREMISES NAME Naanbites		Tel: (604) 783-5917 Fax:
PREMISES ADDRESS J120 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE November 18, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gurtejpal (TJ) Kooner		NEXT INSPECTION DATE November 22, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 36

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Hot foods cooked on the stove are cooled at room temp. Corrective Action(s): Ensure all cooked food requiring cooling is rapidly cooled. >60 C to 20 C in 2 hours 20 C to 4 C in 4 hours. Discard if food requires more then 6 hours to cool under 4 C. Talked to Owner about rapid cooling method with ice bath in 3 comp sink. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. High temp dishwasher noted at 46 C at the plate. 2. No sanitizer noted at time of inspection. Corrective Action(s): 1.Ensure high temp dishwasher is capable of reaching 71 C at the plate to sanitize properly. Owner will contact technician today. Until repaired: manual dishwashing in 3 comp sink - 1. Wash 2. Rinse. 3. Sanitize (50 ppm chlorine) 4. Air Dry. Signage provided. Correction Order Issued Corrective action: Immediately 2. Sanitizer at 100-200 ppm chlorine must be available at all times during operation. Corrected during inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops/ladles noted in room temp water next to stove. Corrective Action(s): Ensure all scoops and ladles are stored in ice bath, hot water or water that is changed every 2 hours. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and splatter on walls and floor around cooking equipment and food prep areas. Corrective Action(s): Ensure all areas of the kitchen are cleaned regularly including hard to reach areas. Correction date: 3 days Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.High temp dishwasher noted at 46 C at the plate. 2. Prep cooler noted 6 C Corrective Action(s): 1. Ensure high temp dishwasher is capable of reaching at least 71 C at the plate. Repair unit. Operator will call technician today. Corrective Order Issued. Correction date: immediately 2. Prep cooler must be able to maintained at or below 4 C. Ensure unit is functioning properly. Repair unit. Operator will call technician if cooler does not improve today. Correction date: immediately Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Hole in lower wall near the floor next to corner of walk way to walk in cooler. Corrective Action(s): Ensure all holes are repaired to prevent pest entry and be smooth, durable, non- absorbent and easy to clean. Correction date: 1 month Violation Score: 1

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

Comments

-Walk in cooler: 4 C -Prep cooler: 6 C **** noted above -Hot holding unit: 62-65 C -No signs of pest activity noted during inspection -Hood fan appears in sanitary condition -Hand sink fully supplied: hot & cold water, liquid soap and paper towel

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AFU24J
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: 0.17 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